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 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. 8+ hour shifts which may include mornings, evenings, weekdays, weekends and holidays.

Job Description:

Located in the U.S. Naval Academy’s Non-Appropriated Fund Instrumentality (NAFI), Naval Academy Business Services Division (NABSD) Retail Dining & Hospitality Team, the Supervisory Junior Sous Chef serves a supportive role in the kitchen in all aspects of ensuring the quality and preparation of all menu items and proper handling/storage of all food items in accordance with standards. Ensures that the function provides the highest food quality consistent with cost control and profitability margins, maximize guest satisfaction and food profitability control. Train, motivate, develop & sustain the required standards and will be responsible for inventory, kitchen staff management and food preparation. The junior chef is at liberty to delegate tasks to other kitchen staff (cooks, dishwashers) for effectiveness of preforming daily operations.

Ensure consistent and smooth running of food production

· Ensure that working areas are always kept clean

· Assist other kitchen staff and give appropriate support and guidance as needed

· Oversees performance of kitchen staff to ensure proper activity

· Perform other administrative tasks as will be communicated by culinary management

· Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity, and safety

· Work towards exceeding customer’s expectation by encouraging and promoting high level of service

· Promote good team spirit regularly

· Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature

· Ensure that the kitchen staff work harmoniously to ensure timely production of quality foods

· Resolve possible disputes within the kitchen and report any unresolved

· Must be able to exert physical effort in transporting of supplies, restaurant equipment, furniture, plates and flatware. Endure various physical movements throughout the work areas,

ability to stand stationary for long periods of time, able to reach up and down to lift, pull, push a minimum of 35 pounds.

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Skills, Knowledge and Expertise

In order to meet the basic requirement of the Supervisory Jr Sous Chef position, NF-1101-03, you must meet one of the following:

(a) 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. OR

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

1. Culinary Experience in a restaurant, catering, country club or hospitality industry.

2. Ability to multi-task and function in a fast-paced environment with time constraints.

3. Strong verbal and written communication skills.

4. 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.

5. Experience leading, supervising or managing a team.