Junior Executive Chef #25-058
Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $36.00 - $40.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
401k
401K Matching
Dental Insurance
Employee assistance program
Flexible spending account
Health Insurance
Health savings account
Life insurance
Paid Time Off
Parental leave
Retirement Plan
Vision Insurance
Job Description
Our brand-new Central Kitchen serves as the vibrant heart of Naval Academy Hospitality, embodying a commitment to culinary innovation, teamwork, and excellence. This state-of-the-art facility operates multiple dynamic outlets including the Drydock Restaurant, Banquet Services, Grab and Go program, and commissary preparation. At Naval Academy Hospitality, we are passionate about delivering exceptional food experiences that blend traditional techniques with modern culinary artistry. Our team members are driven by a shared goal to uphold the highest standards of food quality, safety, and guest satisfaction in a fast-paced and energetic environment. We pride ourselves on creating a work culture centered on preparation,... Show More
Job Requirements
- Completion of four years of equivalent culinary experience such as sous chef or higher in restaurant catering or hospitality industry
- Education beyond high school with preference for culinary arts or related focus
- Excellent communication and problem-solving skills
- Ability to coordinate effectively across culinary stewarding purchasing and catering teams
- Strong leadership capacity to motivate discipline and foster a culture of accountability and pride
- Proficiency in organizing workflow managing par levels and implementing standard operating procedures
- Preferred experience using food inventory and recipe creation software
Job Qualifications
- Four years of equivalent culinary experience such as sous chef or higher in a restaurant catering or hospitality industry
- Education in culinary arts or related field preferred
- Excellent communication and problem-solving skills
- Strong leadership ability to motivate discipline and foster a culture of accountability
- Proficient in organizing workflow managing par levels and implementing standard operating procedures
- Experience with food inventory software preferred
- Skilled in menu scaling recipe standardization and production flow management
- Experience with recipe creation software preferred
Job Duties
- Supervise train and evaluate sous chefs line cooks and stewarding teams to maintain performance standards
- Enforce discipline consistency and accountability across all kitchen personnel
- Maintain a professional culture that reflects organization values including preparation execution reflection accountability and excellence
- Direct day-to-day kitchen operations including prep production packaging and distribution to multiple outlets
- Coordinate and schedule staff to meet daily production goals and special event needs
- Ensure all recipes portion sizes and plating guidelines are followed consistently across outlets
- Oversee inventory product rotation and daily usage to maintain tight cost control and minimize waste
- Verify that all food is prepared held and transported within safe temperature ranges
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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