Sous Chef

Sous Chef

Department: Department of the Navy

Location(s): Annapolis, Maryland

Salary Range: $25 - $28 Per Hour

Job Summary: The Sous Chef will prepare food items required for all banquet events, including breakfast, luncheons, dinners, and special parties. 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.

Major Duties:

• - 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 duties. Sets up, maintains, and breaks down work station. - Maintains items on steam table; checks par levels. Notifies executive chef in advance of expected 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. - Work involves frequent lifting or moving of objects weighing up to 30 lbs.; constant standing and walking; and occasional lifting of over 50 lbs.

Qualifications: KNOWLEDGE, SKILLS and ABILITIES (KSAs) requirements for this position are as follows: ** Your application must include narratives for each KSA, using specific examples to demonstrate your qualifications and experience. 1. 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. 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.

How to Apply: All applications must be submitted no later than NOON on the closing date via the Naval Academy Business Services website: https://www.usnabsd.com/about/careers/ Resumes must not exceed 2 pages. Online Application:https://www.usnabsd.com/about/careers/application-for-federal-employment-of-612/

Application Deadline: 2026-02-05