Sous Chef, #26-070

Naval Academy Business; Annapolis (MD); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Life Insurance

Long-Term Disability Insurance

Health Savings Account

Flexible Spending Account

401(k) and Roth 401(k)

Paid Vacation and Sick Leave

Job summary

The Naval Academy Hospitality Team is seeking a Sous Chef to oversee banquet food production, ensuring quality, portion control, and timely service for events in Annapolis, Maryland. The role requires experience at or above the Sous Chef level and strong leadership in a high-volume kitchen.

The position operates within NABSD's Non-Appropriated Fund resources, offering comprehensive benefits and opportunities for professional growth in a dynamic, mission-driven hospitality setting.

Qualifications

• Experience at or above the Sous Chef level in hospitality operations.
• Knowledge of safety and sanitation standards; ServSafe is a plus.
• Experience training and leading junior kitchen staff.
• Ability to plan and coordinate cooking processes and menus.

Responsibilities

• Prepare food for banquets and events including breakfasts, luncheons, and dinners.
• Supervise kitchen operations in the absence of the Executive Chef.
• Ensure use of standard recipes, proper portioning, and plating.
• Maintain cleanliness, equipment, and safe handling practices.

Skills

Sous Chef level experience

Safety and sanitation

Staff training & leadership

Recipe standardization

Education

Culinary Arts education

Tools

BOH software: Yellow Dog

BOH software: Restaurant365

BOH software: Nova

BOH software: Rosnet

Job description

Exciting Career Opportunities with the Naval Academy Hospitality Team! This is an exceptional time to join the Naval Academy Hospitality team as we continue to expand and elevate our services. We are looking for Sous Chefs who are ready to take ownership and are striving for results. Join us as we embark on this journey of growth and innovation. Be part of a team that values culinary excellence and offers opportunities to contribute to a dynamic and thriving hospitality operation.

Benefits include: Medical, Dental, Life, and Long-Term Disability Insurance; Health Savings Account (HSA); Flexible Spending Account (FSA); Automatic Retirement Enrollment, 401(k), Roth 401(k), and 401(k) Loan options; and Paid Vacation and Sick Leave Accrual.

Applications must be submitted by NOON on September 29, 2026 to be considered for this position.

In order to meet the basic requirement of the Sous Chef position, NF-1101-03, you must meet one of the following:

(a) One (1) year of specialized experience in a culinary role. Specialized experience includes: use of more advanced culinary techniques; preparing complete meals with several dishes for special diets; culinary supervision. OR

(b) One (1) full year of graduate level education.

JOB SUMMARY

The Sous Chef will prepare food items required for all banquet events, including breakfast, luncheons, dinners, and special parties. This position is located in the U. S. Naval Academy's Non-Appropriated Fund Instrumentality (NAFI), Naval Academy Business Services Division (NABSD), Annapolis, Maryland. NAFI is an entity that generates its own funds through its operations, and is not funded by Congress.

DUTIES & RESPONSIBILITIES

• Obtains necessary products and small equipment items required for food preparation.
• Operates food production equipment according to manufacturers' instructions.
• Prepares food in accordance with standard club and banquet recipes.
• Prepares meats, seafood, vegetables and other items required for line and special function purposes. Prepares all sauces, stocks and soups. Carves food on buffet line.
• Assists with preparation of other food products on serving line as needed. Assists cooks in their tasks.
• Sets-up plating line for banquets, assists with plating. Sets up, maintains, and breaks down work station.
• Maintains items on steam table; checks par levels. Notifies executive chef in of anticipated shortages.
• Consistently uses safe and sanitary food handling practices, including those related to personal hygiene.
• Maintains security and safety in work areas. Adheres to state and local health and safety regulations.
• Serves items in accordance with established portion and presentation standards.
• Maintains a clean work station, including equipment used for food preparation and serving tasks.
• Covers, dates and properly stores all leftover products that are re-usable.
• Returns soiled food preparation utensils and small wares to the proper areas.
• Ensures that the storage room is neat and that all products are stored properly. Keeps walk-ins clean and organized. Ensures that all food products are used on a timely basis.
• Acts as supervisor of kitchen personnel in absence of executive chef. Attends staff meetings.
• Performs other appropriate tasks as assigned by the Executive chef.
• Work involves frequent lifting or moving of objects weighing up to 30 lbs.; constant standing and walking; and occasional lifting of over 50 lbs.
• Experience at or above the Sous Chef level in a restaurant, catering, country club or hospitality industry. Culinary Arts education is preferred.
• Experience following, documenting, building, revising and standardizing recipes and/or menus. Experience using BOH software system (Yellow Dog, Restaurant365, Nova, Rosnet, etc) is preferred.
• Experience training, coaching and leading junior kitchen personnel in consistent execution, proper safety and sanitation standards, and following SOPs. Current ServSafe certification preferred.
• Ability to plan and coordinate cooking processes, analyze and recognize kitchen production issues, and resolve issues while maintaining service standards and flow.

QUALIFICATIONS & CONDITIONS OF EMPLOYMENT

Applicants who meet the qualification requirements will be further evaluated to determine the extent to which their education, related experience, training, awards, and supervisory appraisal demonstrate they possess the desired knowledge, skills, and abilities (KSAs).

• Must obtain and maintain a secret security clearance – requires 18 years of age
• Males born after December 31, 1959 must be registered for Selective Service
• Verification of employment eligibility in the United States is required - We are an E-Verify participant
• Probationary period: Flexible employees are employed based on the needs of the business
• U.S. Citizenship is required for Tier 3 Positions
• Reference Checks
• Must be able to understand and communicate in English
• Participation in Direct Deposit
• Must maintain the privacy of official work information and data, and demonstrate the highest level of ethical conduct.

EMPLOYMENT PREFERENCES

Explanation of employment preferences is available on the NABSD Website. No preference is given unless requested and documented. Acceptance or declination of a regular position ends ability to claim preference for spouse or Involuntarily Separated (IVS) applicants. To claim a preference, you must attach the following documents with your employment application and request form:

• NAF RPL (Non-Appropriated Fund Reemployment Priority): Most recent separation BBA SF50 (or equivalent).
• Military Spouse: Not Applicable to NF-4 and above positions.
• Veteran: Page four (4) of the DD-214

Note: Failure to provide the required information may result in loss of consideration for the position and elimination from the selection process. Applicants may be required to provide proof of education, complete a pre-hire health screening, etc. DON is an EEO employer. All qualified candidates will receive consideration without regard to race, color, religion, sex, national origin, age, disability, marital status, political affiliation, or other non-merit factor. Reasonable accommodations may be provided to applicants with disabilities. If reasonable accommodation is needed for any part of the application and hiring process, please contact the office that is collecting the applications. The decision on granting reasonable accommodations will be on a case‑by‑case basis.

Exciting Career Opportunities with the Naval Academy Hospitality Team! This is an exceptional time to join the Naval Academy Hospitality team as we continue to expand and elevate our services. We are looking for Sous Chefs who are ready to take ownership and are striving for results. Join us as we embark on this journey of growth and innovation. Be part of a team that values culinary excellence and offers opportunities to contribute to a dynamic and thriving hospitality operation.

Benefits include: Medical, Dental, Life, and Long-Term Disability Insurance; Health Savings Account (HSA); Flexible Spending Account (FSA); Automatic Retirement Enrollment, 401(k), Roth 401(k), and 401(k) Loan options; and Paid Vacation and Sick Leave Accrual.

Applications must be submitted by NOON on September 29, 2026 to be considered for this position.

In order to meet the basic requirement of the Sous Chef position, NF-1101-03, you must meet one of the following:

(a) One (1) year of specialized experience in a culinary role. Specialized experience includes: use of more advanced culinary techniques; preparing complete meals with several dishes for special diets; culinary supervision. OR

(b) One (1) full year of graduate level education.

JOB SUMMARY

The Sous Chef will prepare food items required for all banquet events, including breakfast, luncheons, dinners, and special parties. This position is located in the U. S. Naval Academy's Non-Appropriated Fund Instrumentality (NAFI), Naval Academy Business Services Division (NABSD), Annapolis, Maryland. NAFI is an entity that generates its own funds through its operations, and is not funded by Congress.

DUTIES & RESPONSIBILITIES

• Obtains necessary products and small equipment items required for food preparation.
• Operates food production equipment according to manufacturers' instructions.
• Prepares food in accordance with standard club and banquet recipes.
• Prepares meats, seafood, vegetables and other items required for line and special function purposes. Prepares all sauces, stocks and soups. Carves food on buffet line.
• Assists with preparation of other food products on serving line as needed. Assists cooks in their tasks.
• Sets-up plating line for banquets, assists with plating. Sets up, maintains, and breaks down work station.
• Maintains items on steam table; checks par levels. Notifies executive chef in of anticipated shortages.
• Consistently uses safe and sanitary food handling practices, including those related to personal hygiene.
• Maintains security and safety in work areas. Adheres to state and local health and safety regulations.
• Serves items in accordance with established portion and presentation standards.
• Maintains a clean work station, including equipment used for food preparation and serving tasks.
• Covers, dates and properly stores all leftover products that are re-usable.
• Returns soiled food preparation utensils and small wares to the proper areas.
• Ensures that the storage room is neat and that all products are stored properly. Keeps walk-ins clean and organized. Ensures that all food products are used on a timely basis.
• Acts as supervisor of kitchen personnel in absence of executive chef. Attends staff meetings.
• Performs other appropriate tasks as assigned by the Executive chef.
• Work involves frequent lifting or moving of objects weighing up to 30 lbs.; constant standing and walking; and occasional lifting of over 50 lbs.

YOU WILL BE RATED ON THE FOLLOWING KNOWLEDGE, SKILLS, AND ABILITIES (KSAs) FOR THIS POSITION:

• Experience at or above the Sous Chef level in a restaurant, catering, country club or hospitality industry. Culinary Arts education is preferred.
• Experience following, documenting, building, revising and standardizing recipes and/or menus. Experience using BOH software system (Yellow Dog, Restaurant365, Nova, Rosnet, etc) is preferred.
• Experience training, coaching and leading junior kitchen personnel in consistent execution, proper safety and sanitation standards, and following SOPs. Current ServSafe certification preferred.
• Ability to plan and coordinate cooking processes, analyze and recognize kitchen production issues, and resolve issues while maintaining service standards and flow.

QUALIFICATIONS & CONDITIONS OF EMPLOYMENT

Applicants who meet the qualification requirements will be further evaluated to determine the extent to which their education, related experience, training, awards, and supervisory appraisal demonstrate they possess the desired knowledge, skills, and abilities (KSAs).

• Must obtain and maintain a secret security clearance – requires 18 years of age
• Males born after December 31, 1959 must be registered for Selective Service
• Verification of employment eligibility in the United States is required - We are an E-Verify participant
• Probationary period: Flexible employees are employed based on the needs of the business
• U.S. Citizenship is required for Tier 3 Positions
• Reference Checks
• Must be able to understand and communicate in English
• Participation in Direct Deposit
• Must maintain the privacy of official work information and data, and demonstrate the highest level of ethical conduct.

EMPLOYMENT PREFERENCES

Explanation of employment preferences is available on the NABSD Website. No preference is given unless requested and documented. Acceptance or declination of a regular position ends ability to claim preference for spouse or Involuntarily Separated (IVS) applicants. To claim a preference, you must attach the following documents with your employment application and request form:

• NAF RPL (Non-Appropriated Fund Reemployment Priority): Most recent separation BBA SF50 (or equivalent).
• Military Spouse: Not Applicable to NF-4 and above positions.
• Veteran: Page four (4) of the DD-214

Note: Failure to provide the required information may result in loss of consideration for the position and elimination from the selection process. Applicants may be required to provide proof of education, complete a pre-hire health screening, etc. DON is an EEO employer. All qualified candidates will receive consideration without regard to race, color, religion, sex, national origin, age, disability, marital status, political affiliation, or other non-merit factor. Reasonable accommodations may be provided to applicants with disabilities. If reasonable accommodation is needed for any part of the application and hiring process, please contact the office that is collecting the applications. The decision on granting reasonable accommodations will be on a case‑by‑case basis.

8-hour shifts which may include mornings, evenings, weekdays, weekends and holidays.
35-40 hours, weekly