Today
Secret
Unspecified
Unspecified
Naval Academy, MD (On-Site/Office)
Duties
Grow Your Culinary Career: Chef de Cuisine Role with New Restaurant Project:
Are you a highly skilled and ambitious chef ready for your next leadership challenge? We're looking for a Chef de Cuisine to oversee our current à la carte operations; and play a key leadership role in the development and opening of our upcoming restaurant. This position offers a fantastic opportunity to shape our culinary direction and grow within an organization that values work-life balance and fosters long-term leadership. If you have a passion for culinary excellence and a proven ability to lead and inspire, we want to hear from you. This position requires open availability to support event-based scheduling for day or evening shifts, weekdays and weekends including holidays.
Supervisory duties comprise 35% of incumbent's time and include but are not limited to:
- Directs work to be accomplished by staff.
- Assigns work based on priorities, difficulty and requirements of assignments, and staff capabilities.
- Assist with hiring, trains, supervises, schedules and evaluates the work of staff in the diverse food production departments.
- Conducts annual performance reviews of staff.
- Participates in section staffing decisions.
- Ensures staff receives proper training to fulfill requirements of their positions.
- Addresses potential disciplinary and/or performance issues timely and takes appropriate, corrective action(s) as necessary.
- Directly supervises employees assigned to the Food and Beverage Program.
Program Management duties comprise 35% of incumbent's time and include but are not limited to:
- Plans, directs and supervises the activities of the Food and Beverage operation.
- Plans food and beverage programs, menus, and internal controls for a viable and successful food and beverage operation.
- Ensures proper relation of cost of goods to labor, food waste and spoilage.
- Develops and maintains stock control cards by electronic spreadsheet, par stock levels, and daily inventories.
- Prepares marketing lists, determines food and beverage requirements and related supplies.
-Inspects deliveries for quality and quantity.
-Maintains accountability of food and beverage equipment and supplies, and maintenance of sanitation and health inspection standards.
-Keeps abreast of the technical advances in food and beverage equipment and preparation procedures.
-Plans, reviews and prices lunch and dinner menus
-Plans for the utilization of food surplus or leftovers; checks methods of preparation, size of portions and appearance.
-Develops an income, expense, and capital expenditure budget for the food and beverage operation and submits to the supervisor for approval.
-Ensures food, bar and sundries inventories are taken at the times specified in the Monthly Close-out Report and conducts monthly inventories as assigned.
Food Preparation duties comprise 25% of incumbent's time and include but are not limited to:
-Prepares different ethnic cuisines and specialty diets such as gluten free, vegan, and Paleo.
-Plans menus (with the Executive Chef) for all food outlets in the Club, off premise, special occasions and events.
-Ensures high standards of sanitation, cleanliness and safety are maintained throughout all kitchens and dining rooms at all times.
-Maintains controls to minimize food and supply waste and theft.
-Safeguards all food production employees by conducting continuous training to increase their knowledge about safety, sanitation and accident prevention principals.
-Develops standardized recipes and techniques for food production and presentation that helps ensure consistently high quality and to minimize food cost; exercises portion control for all items served and assists in establishing menu-selling prices.
-Develops seasonal menu items with standardized recipes for the restaurant and for catering.
-Evaluates food products to ensure quality standards are consistently attained.
-Visits dining area periodically to welcome members and receive member feedback.
-Hosts taste panels to assess feasibility of proposed menu items.
-Establishes buffet and a la carte menu presentations.
-Maintains safety and ServSafe training.
-Understands and follows proper sanitation practices including those for personal hygiene.
Physical Demands: Must be able to lift a maximum of 50 lbs. Regularly conducts inspections of all areas of food production, dining facilities, and storage areas which requires excessive walking and standing. Exposure to temperature extremes.
Requirements
Conditions of Employment
KNOWLEDGE, SKILLS and ABILITIES (KSAs) for this position are as follows: **Responses must be included on the KSA portion of the online application**
Applicants who meet the qualification requirements will be further evaluated to determine the extent to which their education, related experience, training, awards, and supervisory appraisal demonstrate they possess the desired knowledge, skills, and abilities (KSAs).
How You Will Be Evaluated
You will be evaluated for this job based on how well you meet the qualifications above.
Applicants who meet the qualification requirements will be further evaluated to determine the extent to which their education, related experience, training, awards, and supervisory appraisal demonstrate they possess the desired knowledge, skills, and abilities (KSAs).
Required Documents
Varies, please review vacancy announcement: https://www.usnabsd.com/wp-content/uploads/2025/05/25-029-Chef-de-Cusine-Announcement.pdf
If you are relying on your education to meet qualification requirements:
Education must be accredited by an accrediting institution recognized by the U.S. Department of Education in order for it to be credited towards qualifications. Therefore, provide only the attendance and/or degrees from schools accredited by accrediting institutions recognized by the U.S. Department of Education .
Failure to provide all of the required information as stated in this vacancy announcement may result in an ineligible rating or may affect the overall rating.
How to Apply
All applications must be submitted no later than NOON on the closing date via the Naval Academy Business Services website: https://www.usnabsd.com/about/careers/
Online Application: https://www.usnabsd.com/about/careers/application-for-federal-employment-of-612/
Agency contact information
US Naval Academy NAF HRO
Email nabsdjobs@usna.edu
Address US Naval Academy NAF HRO
181 Wainwright Road
Annapolis, MD 21402
US
Next steps
All applicants must submit an application US via the https://www.usnabsd.com/about/careers/ website, and will receive an email confirming submission.
Fair & Transparent
The Federal hiring process is set up to be fair and transparent. Please read the following guidance.
Grow Your Culinary Career: Chef de Cuisine Role with New Restaurant Project:
Are you a highly skilled and ambitious chef ready for your next leadership challenge? We're looking for a Chef de Cuisine to oversee our current à la carte operations; and play a key leadership role in the development and opening of our upcoming restaurant. This position offers a fantastic opportunity to shape our culinary direction and grow within an organization that values work-life balance and fosters long-term leadership. If you have a passion for culinary excellence and a proven ability to lead and inspire, we want to hear from you. This position requires open availability to support event-based scheduling for day or evening shifts, weekdays and weekends including holidays.
Supervisory duties comprise 35% of incumbent's time and include but are not limited to:
- Directs work to be accomplished by staff.
- Assigns work based on priorities, difficulty and requirements of assignments, and staff capabilities.
- Assist with hiring, trains, supervises, schedules and evaluates the work of staff in the diverse food production departments.
- Conducts annual performance reviews of staff.
- Participates in section staffing decisions.
- Ensures staff receives proper training to fulfill requirements of their positions.
- Addresses potential disciplinary and/or performance issues timely and takes appropriate, corrective action(s) as necessary.
- Directly supervises employees assigned to the Food and Beverage Program.
Program Management duties comprise 35% of incumbent's time and include but are not limited to:
- Plans, directs and supervises the activities of the Food and Beverage operation.
- Plans food and beverage programs, menus, and internal controls for a viable and successful food and beverage operation.
- Ensures proper relation of cost of goods to labor, food waste and spoilage.
- Develops and maintains stock control cards by electronic spreadsheet, par stock levels, and daily inventories.
- Prepares marketing lists, determines food and beverage requirements and related supplies.
-Inspects deliveries for quality and quantity.
-Maintains accountability of food and beverage equipment and supplies, and maintenance of sanitation and health inspection standards.
-Keeps abreast of the technical advances in food and beverage equipment and preparation procedures.
-Plans, reviews and prices lunch and dinner menus
-Plans for the utilization of food surplus or leftovers; checks methods of preparation, size of portions and appearance.
-Develops an income, expense, and capital expenditure budget for the food and beverage operation and submits to the supervisor for approval.
-Ensures food, bar and sundries inventories are taken at the times specified in the Monthly Close-out Report and conducts monthly inventories as assigned.
Food Preparation duties comprise 25% of incumbent's time and include but are not limited to:
-Prepares different ethnic cuisines and specialty diets such as gluten free, vegan, and Paleo.
-Plans menus (with the Executive Chef) for all food outlets in the Club, off premise, special occasions and events.
-Ensures high standards of sanitation, cleanliness and safety are maintained throughout all kitchens and dining rooms at all times.
-Maintains controls to minimize food and supply waste and theft.
-Safeguards all food production employees by conducting continuous training to increase their knowledge about safety, sanitation and accident prevention principals.
-Develops standardized recipes and techniques for food production and presentation that helps ensure consistently high quality and to minimize food cost; exercises portion control for all items served and assists in establishing menu-selling prices.
-Develops seasonal menu items with standardized recipes for the restaurant and for catering.
-Evaluates food products to ensure quality standards are consistently attained.
-Visits dining area periodically to welcome members and receive member feedback.
-Hosts taste panels to assess feasibility of proposed menu items.
-Establishes buffet and a la carte menu presentations.
-Maintains safety and ServSafe training.
-Understands and follows proper sanitation practices including those for personal hygiene.
Physical Demands: Must be able to lift a maximum of 50 lbs. Regularly conducts inspections of all areas of food production, dining facilities, and storage areas which requires excessive walking and standing. Exposure to temperature extremes.
Requirements
Conditions of Employment
- 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
KNOWLEDGE, SKILLS and ABILITIES (KSAs) for this position are as follows: **Responses must be included on the KSA portion of the online application**
- Incumbent must have completed four years of education beyond high school; or two years of equivalent supervisory experience in a culinary arts position.
- Must have experience operating in, and the ability to thrive in a high-pressure environment.
- Incumbent must have a current Manager Servsafe Certificate.
- Incumbent must have strong oral and written communication skills.
- Must have demonstrable experience developing recipes and menus.
Applicants who meet the qualification requirements will be further evaluated to determine the extent to which their education, related experience, training, awards, and supervisory appraisal demonstrate they possess the desired knowledge, skills, and abilities (KSAs).
How You Will Be Evaluated
You will be evaluated for this job based on how well you meet the qualifications above.
Applicants who meet the qualification requirements will be further evaluated to determine the extent to which their education, related experience, training, awards, and supervisory appraisal demonstrate they possess the desired knowledge, skills, and abilities (KSAs).
Required Documents
Varies, please review vacancy announcement: https://www.usnabsd.com/wp-content/uploads/2025/05/25-029-Chef-de-Cusine-Announcement.pdf
If you are relying on your education to meet qualification requirements:
Education must be accredited by an accrediting institution recognized by the U.S. Department of Education in order for it to be credited towards qualifications. Therefore, provide only the attendance and/or degrees from schools accredited by accrediting institutions recognized by the U.S. Department of Education .
Failure to provide all of the required information as stated in this vacancy announcement may result in an ineligible rating or may affect the overall rating.
How to Apply
All applications must be submitted no later than NOON on the closing date via the Naval Academy Business Services website: https://www.usnabsd.com/about/careers/
Online Application: https://www.usnabsd.com/about/careers/application-for-federal-employment-of-612/
Agency contact information
US Naval Academy NAF HRO
Email nabsdjobs@usna.edu
Address US Naval Academy NAF HRO
181 Wainwright Road
Annapolis, MD 21402
US
Next steps
All applicants must submit an application US via the https://www.usnabsd.com/about/careers/ website, and will receive an email confirming submission.
Fair & Transparent
The Federal hiring process is set up to be fair and transparent. Please read the following guidance.
- Criminal history inquiries
- Equal Employment Opportunity (EEO) Policy
- Financial suitability
- New employee probationary period
- Privacy Act
- Reasonable accommodation policy
- Selective Service
- Signature and false statements
- Social security number request
group id: DOTN
