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.

Job Description

Incumbent must have three years of equivalent culinary experience in a restaurant, catering, country club or hospitality industry. Education in Culinary Arts or a closely related field is preferred. Incumbent must have experience in leading junior kitchen personnel. 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. Incumbent must have the ability to analyze and correct production problems independently and coordinate the cooking process for food items assigned to them. Demonstrated proficiency in executing standardized recipes and procedures. Experience with recipe and menu development is preferred.