Sous Chef

Baltimore, MD, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Compensation

Type:

Hourly

Rate:

Range $25.00 - $28.00

Work Schedule

Standard Hours

Benefits

Medical

Dental

Life

long-term disability insurance

Health Savings Account (HSA)

Flexible Spending Account (FSA)

Automatic retirement enrollment

401(k)

Roth 401(k)

401(k) loan options

Paid vacation

Sick leave accrual

Job Description

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... Show More

Job Requirements

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

Job Qualifications

Completed five years of education beyond high school or have four years of equivalent culinary experience in a restaurant, catering or hospitality industry or 1 year equivalent to a GS-5/NF3 level
Education in Culinary Arts or related focus preferred
Experience in leading junior kitchen personnel
Demonstrated experience maintaining a clean and sanitary kitchen environment while adhering to safe food handling and storage practices, including FIFO
Experience operating and maintaining a variety of food service equipment
Current ServSafe certification preferred
Ability to analyze and correct production problems independently and coordinate the cooking process for assigned food items
Demonstrated proficiency in executing standardized recipes and procedures
Experience with recipe and menu development preferred

Job Duties

Obtains necessary products and small equipment items required for food preparation
Operates food production equipment according to manufacturers' instructions
Prepares food in accordance with standard club and banquet recipes
Prepares meats, seafood, vegetables and other items required for line and special function purposes
Prepares all sauces, stocks and soups
Assists with preparation of other food products on serving line as needed
Assists cooks in their tasks
Sets-up plating line for banquets and assists with plating duties
Carves food on buffet line
Sets up, maintains, and breaks down work station
Maintains items on steam table
checks par levels of the same
Consistently uses safe and sanitary food handling practices, including those related to personal hygiene
Maintains security and safety in work areas
Adheres to state and local health and safety regulations
Serves items in accordance with established portion and presentation standards
Maintains a clean work station, including equipment used for food preparation and serving tasks
Covers, dates and properly stores all leftover products that are re-usable
Returns soiled food preparation utensils and small wares to the proper areas
Keeps walk-ins clean and organized
Ensures that the storage room is neat and that all products are stored properly
Ensures that all food products are used on a timely basis
Notifies executive chef in advance of expected shortages
Acts as supervisor of kitchen personnel in absence of executive chef
Attends staff meetings
Performs other appropriate tasks as assigned by the Executive chef
Work involves frequent lifting or moving of objects weighing up to 30 lbs
constant standing and walking
and occasional lifting of over 50 lbs

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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