Job Requirements
Naval Academy, MD
Secret Polygraph Unspecified
Career Level not specified
Salary not specified
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Job Description
Duties
The incumbent will have an innovative mind with a focus on excellence at all levels - from culinary to technology and service. The Senior Catering Chef will be responsible for menu development in support of our award-winning catering operation as well as NABSD's other retail dining venues to include restaurants, Quick Serve Restaurants (QSR) and Cafes. They will manage the procurement of the finest ingredients to meet the goals of each operation while maintaining inventory and cost controls. They will be responsible for hiring, training, supervising, evaluating and mentoring their team. They will work with a team of catering executives to execute events for all occasions.
We are in the process of moving into a brand-new central kitchen with attached QSR. The Catering Executive Chef will manage the central catering kitchen operation and its staff ensuring best practices and standard operating procedures are developed and implemented. The incumbent will promote a healthy work environment, guide, train and mentor our staff and maintain good working relationships with all staff and clients, to include VIPs and visiting dignitaries.
Physical demands Include walking and standing, lifting a maximum of 50lbs. Incumbent will work in an office setting, kitchen setting and in the area of the catering events (at times, the events may be offsite).
Requirements
Conditions of employment
In order to meet the basic requirement of the Executive Chef position, NF-1101-04, you must meet one of the following:
a) Three (3) years 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) Three (3) full years of graduate level education.
YOU WILL BE RATED ON THE FOLLOWING KNOWLEDGE, SKILLS, AND ABILITIES (KSAs) FOR THIS POSITION:Experience leading, supervising, or managing a culinary team. Experience leading culinary teams for Banquets or large-scale events is preferred. Knowledge of and experience managing inventory controls, to include: purchasing; production planning; waste reduction; BOH software; sanitation programs; HACCP principles; health-code compliance. Ability to plan, coordinate, and execute large-scale food production, banquet execution, off-premise catering, and multi-outlet food operations. Experience maintaining food quality, production schedules, and presentation standards during events is preferred. Experience building recipes and menus, to include: writing and maintaining standardized recipes; conducting recipe and menu costing; optimize profitability while maintaining customer satisfaction. Experience managing financial and operation resources by analyzing labor utilization, payroll, scheduling, food and labor costs, operating budgets, capital equipment planning, and sales performance.
Additional information
Join a team dedicated to culinary excellence, innovation, and exceptional hospitality while serving one of the nation's most prestigious institutions. Lead high-volume, chef-driven dining operations with purpose, pride, and a passion for excellence. Scheduling weekdays and weekends, to include mornings, evenings, and holidays in support of events.
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.
The incumbent will have an innovative mind with a focus on excellence at all levels - from culinary to technology and service. The Senior Catering Chef will be responsible for menu development in support of our award-winning catering operation as well as NABSD's other retail dining venues to include restaurants, Quick Serve Restaurants (QSR) and Cafes. They will manage the procurement of the finest ingredients to meet the goals of each operation while maintaining inventory and cost controls. They will be responsible for hiring, training, supervising, evaluating and mentoring their team. They will work with a team of catering executives to execute events for all occasions.
We are in the process of moving into a brand-new central kitchen with attached QSR. The Catering Executive Chef will manage the central catering kitchen operation and its staff ensuring best practices and standard operating procedures are developed and implemented. The incumbent will promote a healthy work environment, guide, train and mentor our staff and maintain good working relationships with all staff and clients, to include VIPs and visiting dignitaries.
Physical demands Include walking and standing, lifting a maximum of 50lbs. Incumbent will work in an office setting, kitchen setting and in the area of the catering events (at times, the events may be offsite).
Requirements
Conditions of employment
- Must be able to obtain and maintain a 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 - We are an E-Verify participant
- Probationary period: Full Time employees serve a one-year probationary period. This position will also serve a concurrent one-year supervisory probationary period
- U.S. Citizenship is required for Tier 3 Positions
- Must be able to understand and communicate in English
- Participation in Direct Deposit
- Must maintain the privacy of official work information and data, and demonstrate the highest level of ethical conduct
In order to meet the basic requirement of the Executive Chef position, NF-1101-04, you must meet one of the following:
a) Three (3) years 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) Three (3) full years of graduate level education.
YOU WILL BE RATED ON THE FOLLOWING KNOWLEDGE, SKILLS, AND ABILITIES (KSAs) FOR THIS POSITION:
Additional information
Join a team dedicated to culinary excellence, innovation, and exceptional hospitality while serving one of the nation's most prestigious institutions. Lead high-volume, chef-driven dining operations with purpose, pride, and a passion for excellence. Scheduling weekdays and weekends, to include mornings, evenings, and holidays in support of events.
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.
group id: DON