Sous Chef #26-037b at Naval Academy Business

Naval Academy, Maryland, United States -

Full Time

Start Date

Immediate

Expiry Date

22 Sep, 26

Salary

28.0

Posted On

24 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Techniques, Menu Standardization, Kitchen Supervision, Food Safety, Sanitation Standards, BOH Software, Plating, Banquet Preparation, Staff Training, Inventory Management, Recipe Development, Coordination, Problem Solving, Time Management, Communication, Leadership

Industry

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; Health Savings Account (HSA); Flexible Spending Account (FSA); Automatic Retirement Enrollment, 401(k), Roth 401(k), and 401(k) Loan; Paid Vacation and Sick Leave Accrual. Applications must be submitted by NOON on July 8, 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 This position is located in the U. S. Naval Academy's Non-Appropriated Fund Instrumentality (NAFI), Naval Academy Business Services Division (NABSD) Retail Dining & Hospitality Team, Annapolis, Maryland. NAFI is an entity that generates its own funds through its operations, and is not funded by Congress. The Sous Chef will prepare food items required for all banquet events, including breakfast, luncheons, dinners, and special parties. 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 duties. Sets up, maintains, and breaks down work station. * Maintains items on steam table; checks par levels. Notifies executive chef in advance of expected 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: 1. Experience at or above the Sous Chef level in a restaurant, catering, country club or hospitality industry. Culinary Arts education is preferred. 2. Experience following, documenting, building, revising and standardizing recipes and/or menus. Experience using BOH software system (Yellow Dog, Restaurant365, Nova, Rosnet, etc) is preferred. 3. Experience training, coaching and leading junior kitchen personnel in consistent execution, proper safety and sanitation standards, and following SOPs. Current ServSafe certification preferred. 4. 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: Full Time employees must complete a one-year probationary period * 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. Shifts may include mornings, evenings, weekdays, weekends and holidays. 35-40 hours weekly, 8-hour shifts

Responsibilities

The Sous Chef prepares food for all banquet events, including breakfast, luncheons, and dinners, while maintaining strict safety and sanitation standards. They also supervise kitchen personnel in the absence of the Executive Chef and manage workstation organization.