Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,800.00 - $97,500.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Meals
Professional Development
flexible scheduling
Job Description
Naval Academy Hospitality's brand-new Central Kitchen serves as the dynamic hub where culinary innovation meets operational excellence. This state-of-the-art facility supports a diverse range of food service operations including the Drydock Restaurant, Banquet Services, the Grab and Go program, and commissary preparation. With a passionate team and cutting-edge equipment, the Central Kitchen is designed to set new standards in hospitality.
We are seeking a Junior Executive Chef to take on a vital leadership role within this exciting environment. This position offers the unique opportunity to work directly alongside the Executive Chef, contributing to shaping sophisticated culinary systems, mentoring kitch... Show More
We are seeking a Junior Executive Chef to take on a vital leadership role within this exciting environment. This position offers the unique opportunity to work directly alongside the Executive Chef, contributing to shaping sophisticated culinary systems, mentoring kitch... Show More
Job Requirements
- four years of equivalent culinary experience (sous chef or higher) in restaurant, catering, or hospitality industry
- or completion of five years education beyond high school
- possess excellent communication and problem-solving skills
- ability to lead and motivate culinary staff
- experience in workflow organization and managing par levels
- knowledge of standard operating procedures
- availability to work mornings, evenings, weekends, and holidays
- willingness to enforce discipline and accountability
Job Qualifications
- culinary arts education or related focus preferred
- experience in menu scaling, recipe standardization, and production flow management
- strong communication and problem-solving skills
- leadership ability to motivate and discipline staff
- proficiency in workflow organization and inventory management software
- experience in food inventory and recipe creation software preferred
- ability to maintain flavor balance, consistency, and presentation quality in multi-unit environments
Job Duties
- assist in planning, organizing, and directing daily food production
- supervise, train, and evaluate sous chefs, line cooks, and stewarding teams
- enforce discipline, consistency, and accountability across kitchen personnel
- maintain professional culture reflecting organization values
- direct day-to-day operations including prep, production, packaging, and distribution
- coordinate and schedule staff for daily production and special events
- oversee inventory, product rotation, and cost control
- verify food safety standards and conduct quality control checks
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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