Sous Chef

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. 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. 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. #J-18808-Ljbffr PVH (Tommy Hilfiger/Calvin Klein)