Junior Executive Chef, #26-066

Naval Academy Business Services Division Job Announcement Number: 26-066 Vacancy Open: August 31, 2026 – September 14, 2026 Area of Consideration: All Qualified Persons Must be at least 18 years of age to obtain required security clearance Security Level: Tier 3 – US Citizenship Required

POSITION DETAILS

Junior Executive Chef, NF-1101-04 Full Time (35-40 hours weekly, Benefited) $36.00-$40.00/hour Positions Available: 1-2 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. 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 seeking skilled and dedicated culinarians to become part of our growing organization. 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. Scheduling 8-hour shifts, 5-days a week to include weekends. Basic Requirements a) Three (3) years 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) Three (3) full years of graduate level education.

JOB SUMMARY

The Junior Executive Chef is a member of the Naval Academy Hospitality Culinary Team, within the 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. Under the direction of the Deputy Director of Retail Dining & Hospitality and/or the Senior Executive Chef, the Junior Executive Chef is responsible for assisting in the planning, organizing, and directing of daily food production, functions, including presentation, service, safety and sanitation practices for any of the establishments under the Hospitality purview.

DUTIES & RESPONSIBILITIES

The Junior Executive Chef supports the Executive Chef in managing all culinary operations within the Central Kitchen, serving as the primary leader in daily production, quality assurance, and team development. This position ensures that food quality, consistency, and safety standards are maintained across multiple outlets including Drydock Restaurant, Grab-n-Go, Catering, and the Commissary Production Program. Assist the Executive Chef in overseeing all Central Kitchen operations and production teams. Supervise, train, and evaluate sous chefs, line cooks, and stewarding teams to maintain performance standards. Enforce discipline, consistency, and accountability across all kitchen personnel. Maintain a professional culture that reflects organization values—Preparation, Execution, Reflection, Accountability, and Excellence. Direct day-to-day kitchen operations including prep, production, packaging, and distribution to multiple outlets. Coordinate and schedule staff to meet daily production goals and special event needs. Ensure all recipes, portion sizes, and plating guidelines are followed consistently across outlets. Oversee inventory, product rotation, and daily usage to maintain tight cost control and minimize waste. Verify that all food is prepared, held, and transported within safe temperature ranges. Conduct daily quality control checks of finished products before release to outlets. Ensure proper labeling, dating, and storage of all prepared items according to policy. Uphold the Central Kitchen’s commitment to scratch cooking using fresh, high-quality ingredients. Collaborate with the Executive Chef in recipe testing, development, and standardization. Contribute to menu innovation for catering, restaurant, and grab-n-go programs. Train staff on new recipes, techniques, and presentation standards. Participate in the development and enforcement of SOPs for production, storage, and transport. Maintain clear documentation and communication with the Executive Chef regarding operational performance. Work closely with Stewarding, Purchasing, and Catering teams to ensure smooth coordination of logistics. Communicate production needs and delivery schedules to outlet chefs and managers. Mentor up-and-coming sous chefs and cooks for growth within the organization. Model a standard of excellence and integrity consistent with the hospitality and service culture of the U.S. Naval Academy. Maintain professional certifications and training related to food safety and leadership. Physical demands Include walking and standing, lifting a maximum of 50lbs. Incumbent will work in an office setting, kitchen setting and in the areas of the catering events (at times, the events may be offsite). Experience leading, supervising, or managing a culinary team. Experience leading culinary teams for Banquets or large-scale events is preferred. Communication and problem-solving skills, with the ability to coordinate effectively across culinary, stewarding, purchasing, and catering teams. Strong ability to lead, motivate, and discipline culinary staff while fostering a culture of accountability and pride. Proficiency in organizing workflow, managing par levels, and implementing standard operating procedures that support consistency and efficiency. Experience using food inventory software is preferred. Skill in menu scaling, recipe standardization, and production flow management for both retail and catering operations. Experience using recipe creation software is preferred. Knowledge and skill in using techniques or practices to maintain flavor balance, consistency, and presentation quality in demanding or multi-unit environments.

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 be able to obtain and maintain a 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 serve 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: 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 #J-18808-Ljbffr Maryland Office of Tourism Development