Sous Chef #26-070a

Naval Academy; Annapolis (MD); On-site; USD 34,000 - 41,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Life Insurance

Long-Term Disability Insurance

Health Savings Account (HSA)

Flexible Spending Account (FSA)

401(k), Roth 401(k)

Paid Vacation and Sick Leave

Job summary

Naval Academy Hospitality is seeking Sous Chefs to lead kitchen operations for banquets and events in Annapolis, MD. The role emphasizes culinary excellence, supervision in the absence of the executive chef, and ensuring food safety and quality across service lines.

We offer competitive hourly compensation, benefits including health, dental, life, and retirement options, and opportunities for growth within NABSD and NABFI operations.

Qualifications

• One year of specialized experience in a culinary role.
• One full year of graduate level education.
• 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.
• Current ServSafe certification preferred.

Responsibilities

• Obtain necessary products and small equipment for food preparation.
• Operate food production equipment per manufacturers' instructions.
• Prepare food according to standard club and banquet recipes.
• Prepare meats, seafood, vegetables and other items for line and function; prepare sauces, stocks and soups; carve buffet items.
• Set up plating line for banquets and maintain work stations.
• Ensure safe and sanitary handling practices and health regulations.

Skills

Culinary experience

Food safety

Education

One year graduate level education

Tools

Yellow Dog

Restaurant365

Nova

Rosnet

Job description

Retail Dining & Hospitality, Naval Academy, MD, US

2 days ago Requisition ID: 1102

Salary Range: $25.00 To $30.00 Hourly

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.

In order to meet the basic qualifications 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.

In order to meet the basic qualifications 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.

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,