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The Sous Chef will prepare food items required for all banquet events, including breakfast, luncheons, dinners, and special parties. This position is located in the U. S. Naval Academy's Non-Appropriated Fund Instrumentality (NAFI), Naval Academy Business Services Division (NABSD), Annapolis, Maryland. NAFI is an entity that generates its own funds through its operations, and is not funded by Congress.
["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. Carves food on buffet line. Assists with preparation of other food products on serving line as needed. Assists cooks in their tasks. Sets-up plating line for banquets, assists with plating. Sets up, maintains, and breaks down work station. Maintains items on steam table; checks par levels. Notifies executive chef in of anticipated shortages. 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. Ensures that the storage room is neat and that all products are stored properly. Keeps walk-ins clean and organized. Ensures that all food products are used on a timely basis. 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."]
In order to meet the basic requirement of the 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. YOU WILL BE RATED ON THE FOLLOWING KNOWLEDGE, SKILLS, AND ABILITIES (KSAs) FOR THIS POSITION: Experience at or above the Sous Chef level in a restaurant, catering, country club or hospitality industry. Culinary Arts education is preferred. Experience following, documenting, building, revising and standardizing recipes and/or menus. Experience using BOH software system (Yellow Dog, Restaurant365, Nova, Rosnet, etc) is preferred. Experience training, coaching and leading junior kitchen personnel in consistent execution, proper safety and sanitation standards, and following SOPs. Current ServSafe certification preferred. Ability to plan and coordinate cooking processes, analyze and recognize kitchen production issues, and resolve issues while maintaining service standards and flow.
Notes: Failure to provide the required information may result in loss of consideration for the position and elimination from the selection process. Applicants may be required to provide proof of education, complete a pre-hire health screening, etc. DON is an EEO employer. All qualified candidates will receive consideration without regard to race, color, religion, sex, national origin, age, disability, marital status, political affiliation, or other non-merit factor. Reasonable accommodations may be provided to applicants with disabilities. If reasonable accommodation is needed for any part of the application and hiring process, please contact the office that is collecting the applications. The decision on granting reasonable accommodations will be on a case-by-case basis.