Sous Chef #26-065

Naval Academy Business•Naval Academy, MD

13d•Onsite

About The Position

Looking for a federal job that works around your schedule? Our flex positions let you work on an as-needed basis, giving you the flexibility to earn extra income while gaining valuable federal work experience. Whether you’re a military spouse, college student, retiree, or simply looking for better work-life balance, these positions are designed to fit your lifestyle. Work when you can. Grow your career when you’re ready!! 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. 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.

Requirements

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.
One (1) full year of graduate level education.
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
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.

Nice To Haves

Culinary Arts education is preferred.
Experience using BOH software system (Yellow Dog, Restaurant365, Nova, Rosnet, etc) is preferred.
Current ServSafe certification preferred.

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.
Sets up, maintains, and breaks down work station.
Maintains items on steam table; checks par levels.
Notifies executive chef in of anticipated 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.