Sous Chef #26-070a

Job Description

Job Description

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. 8-hour shifts which may include mornings, evenings, weekdays, weekends and holidays.

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.

This position is located in the U.S. Naval Academy’s Business Services Division (NABSD), Naval Academy Club, at the U.S Naval Academy, Annapolis, MD. The incumbent will function in the position of preparing food items required for all banquet events, including breakfast, luncheons, dinners, and special parties. 

Key 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.

• Assists with preparation of other food products on serving line as needed.

• Assists cooks in their tasks.

• Sets-up plating line for banquets and assists with plating duties.

• Carves food on buffet line.

• Sets up, maintains, and breaks down work station.

• Maintains items on steam table; checks par levels of the same.

• 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.

• Keeps walk-ins clean and organized.

• Ensures that the storage room is neat and that all products are stored properly.

• Ensures that all food products are used on a timely basis.

• Notifies executive chef in advance of expected shortages.

• 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.

To learn more about the responsibilities and qualifications for this role, please visit our website and review the official vacancy announcement.

Skills, Knowledge and Expertise

1. Incumbent must have completed five years of education beyond high school; or have four years of equivalent culinary experience in a restaurant, catering or hospitality industry; or 1 year equivalent to a GS-5/NF3 level. Education in Culinary Arts or related focus preferred.    
2. Incumbent must have experience in leading junior kitchen personnel. 
3. Demonstrated experience maintaining a clean and sanitary kitchen environment while adhering to safe food handling and storage practices, including FIFO; with experience operating and maintaining a variety of food service equipment. Current ServSafe certification preferred. 
4. Incumbent must have the ability to analyze and correct production problems independently and coordinate the cooking process for food items assigned to them.
5. Demonstrated proficiency in executing standardized recipes and procedures. Experience with recipe and menu development is preferred.