Sous Chef

Commander, Navy Installations Command•Naval Academy, MD

18d•Onsite

About The Position

The Sous Chef prepares food for banquet events, including breakfasts, luncheons, dinners, and special parties. The position is with the U.S. Naval Academy’s Non-Appropriated Fund Instrumentality (NAFI), Naval Academy Business Services Division (NABSD), in Annapolis, Maryland. NAFI generates its own funds through its operations and is not funded by Congress. The Sous Chef obtains food products and small equipment needed for preparation; operates food production equipment; and prepares food according to standard club and banquet recipes. The role includes preparing meats, seafood, vegetables, sauces, stocks, soups, and other items for service lines and special functions; carving buffet food; and assisting with food preparation and banquet plating. The Sous Chef sets up, maintains, and breaks down workstations, monitors steam-table items and par levels, and alerts the Executive Chef to anticipated shortages. The position requires consistent safe and sanitary food handling, compliance with health and safety regulations, and maintaining secure, clean, and organized work and storage areas. The Sous Chef serves food according to portion and presentation standards, properly covers, dates, and stores reusable leftovers, returns utensils and small wares to designated areas, and ensures products are stored and used in a timely manner. The role acts as kitchen personnel supervisor when the Executive Chef is absent, attends staff meetings, and performs other tasks assigned by the Executive Chef. This is a flexible position worked on an as-needed basis. Shifts are 7 to 8 hours in the morning and/or evening and may include weekdays, weekends, and holidays to support events. Work involves frequent lifting or moving objects weighing up to 30 pounds, constant standing and walking, and occasional lifting of more than 50 pounds.

Requirements

Meet one of the following basic qualifications: one year of specialized experience in a culinary role, including advanced culinary techniques, preparing complete meals with several dishes for special diets, and culinary supervision; or one full year of graduate-level education.
Be able to obtain and maintain a security clearance; the position requires applicants to be at least 18 years old.
For males born after December 31, 1959, be registered for Selective Service.
Provide verification of eligibility for employment in the United States.
Be a U.S. citizen for Tier 3 positions.
Understand and communicate in English.
Participate in Direct Deposit.
Maintain the privacy of official work information and data and demonstrate the highest level of ethical conduct.
Have experience at or above the Sous Chef level in a restaurant, catering, country club, or hospitality industry.
Have experience following, documenting, building, revising, and standardizing recipes and/or menus.
Have experience training, coaching, and leading junior kitchen personnel in consistent execution, safety and sanitation standards, and SOP compliance.
Be able to plan and coordinate cooking processes, identify and analyze kitchen production issues, and resolve them while maintaining service standards and flow.
Meet the physical demands of frequent lifting or moving objects up to 30 pounds, constant standing and walking, and occasional lifting of more than 50 pounds.

Nice To Haves

Culinary Arts education is preferred.
Experience using a back-of-house software system such as Yellow Dog, Restaurant365, Nova, or Rosnet is preferred.
Current ServSafe certification is preferred.

Responsibilities

Obtain products and small equipment required for food preparation.
Operate food production equipment according to manufacturers’ instructions.
Prepare food according to standard club and banquet recipes.
Prepare meats, seafood, vegetables, sauces, stocks, soups, and other items for service lines and special functions.
Carve food on the buffet line and assist with preparation of other food products for the serving line as needed.
Assist cooks with their tasks.
Set up the banquet plating line and assist with plating.
Set up, maintain, and break down workstations.
Maintain steam-table items, check par levels, and notify the Executive Chef of anticipated shortages.
Use safe and sanitary food-handling practices, including proper personal hygiene.
Maintain security and safety in work areas and comply with state and local health and safety regulations.
Serve items according to established portion and presentation standards.
Keep workstations and food-preparation and serving equipment clean.
Cover, date, and properly store reusable leftover products.
Return soiled utensils and small wares to designated areas.
Keep storage rooms and walk-ins clean, neat, and organized, and ensure products are stored properly and used promptly.
Supervise kitchen personnel in the absence of the Executive Chef.
Attend staff meetings.
Perform other appropriate tasks assigned by the Executive Chef.