Catering Executive Chef #26-054

The Naval Academy Business Services Division (NABSD) is a prestigious entity dedicated to providing exceptional hospitality services within the Naval Academy. As part of its commitment to excellence, the division oversees a variety of dining and catering operations that serve a diverse clientele, including staff, students, VIPs, and visiting dignitaries. NABSD operates multiple venues such as restaurants, Quick Serve Restaurants (QSR), cafes, and catering services, all designed to uphold high culinary standards and offer memorable dining experiences. This organization values innovation, quality, and professionalism, ensuring that every event or service encounter reflects their rigorous standards and hospitality values.

The Senior Catering Chef, also known as the Executive Chef, plays a pivotal role within the NABSD's Hospitality Culinary Team. This leadership position is charged with the responsibility of planning, organizing, and directing daily food production and catering functions across various establishments under the NABSD's hospitality umbrella. The role demands a dynamic individual with an innovative mindset and a commitment to excellence that spans culinary skill, technological adoption, and superior service delivery.

One of the key responsibilities of the Senior Catering Chef is menu development. They craft innovative menus to support NABSD's award-winning catering operations while also catering to the needs of other retail dining venues such as restaurants, QSRs, and cafes. Procurement is another vital aspect of the role, as the chef must source top-quality ingredients to meet operational goals while maintaining strict inventory and cost controls. This requires not only culinary expertise but also a strong grasp of budget management and vendor relations.

The Senior Catering Chef also takes a hands-on approach to team management, including hiring, training, supervising, evaluating, and mentoring culinary staff. This leadership ensures that all team members are aligned with the organization’s standards and are continuously improving their skills and performance. Collaboration is essential, as the chef works closely with other catering executives to successfully execute events for a wide range of occasions, from casual gatherings to official visits by dignitaries.

Currently, NABSD is transitioning into a new central kitchen with an attached Quick Serve Restaurant, representing a significant upgrade in their operational capabilities. The Senior Catering Chef will oversee this central catering kitchen, ensuring that best practices and standard operating procedures are fully developed and rigorously implemented. They will foster a healthy and productive work environment and maintain excellent working relationships with staff, clients, VIPs, and visiting dignitaries, thus supporting the division’s reputation for outstanding hospitality.

Physical demands of the role include frequent walking, standing, and the ability to lift up to 50 pounds. The work environment spans office settings, kitchen areas, and onsite catering event locations, sometimes offsite, requiring flexibility and adaptability from the incumbent.

This employment opportunity requires candidates to have open availability and be ready to support a variety of event shifts, including mornings, afternoons, evenings, weekdays, and weekends. It is a demanding but rewarding role, ideally suited for individuals who are passionate about culinary arts, team leadership, and delivering exceptional hospitality services at the highest level.