Sous Chef - Quick Hire!

The U.S. Naval Academy's Business Services Division (NABSD) operates within the Naval Academy Club located at the prestigious U.S. Naval Academy in Annapolis, Maryland. This establishment serves the distinguished members of the Naval Academy community by providing exceptional dining and banquet services. Known for upholding high standards of quality and professionalism, the Naval Academy Club caters to numerous official events ranging from intimate luncheons and formal dinners to large-scale banquets and special parties. The Business Services Division plays an integral role in supporting the hospitality needs of the Academy, ensuring that all food service operations reflect the honor and tradition of the U.S. Navy. This position is specifically responsible for food preparation required for all banquet events, encompassing breakfasts, luncheons, dinners, and special parties that occur within the club. The incumbent will be actively engaged in the day-to-day kitchen operations, preparing a wide array of food items in accordance with established standard recipes and protocols. Responsibilities extend to preparing meats, seafood, vegetables, sauces, stocks, and soups, while also assisting cooks and kitchen personnel during busy service times. The role demands proficiency in safe and sanitary food handling practices, with strict adherence to state and local health regulations to guarantee that every dish served meets the highest standards of quality and safety. The individual will be expected to handle various kitchen duties, such as operating food production equipment, setting up plating lines during banquets, and carving food on buffet lines. This position requires strong organizational skills to maintain well-stocked and orderly storage areas, ensuring proper use of leftovers and notifying the executive chef of any expected shortages well in advance. Additionally, the incumbent will supervise kitchen personnel during the executive chef's absence, participate in staff meetings, and perform other relevant tasks as assigned by the Executive Chef. The role is physically demanding, involving frequent lifting or moving of items weighing up to 30 pounds, constant standing and walking, and occasional lifting over 50 pounds. The working environment is dynamic, requiring flexibility, dedication, and a focus on teamwork within a fast-paced kitchen setting. This position offers an excellent opportunity for culinary professionals seeking to work in a prestigious federal environment that values tradition, excellence, and service. The employment is full-time or part-time with a one-year probationary period, and benefits include a comprehensive federal benefits package designed to support employees' health, wellness, and retirement planning.

• 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
• Probationary period: full time and part time employees serve a one-year probationary period
• Flexible employees are employed based on the needs of the business
• U.S. citizenship is required for Tier 3 positions
• Must be able to understand and communicate in English