Junior Executive Chef

DutiesThe Junior Executive Chef supports the Executive Chef in managing all culinary operations within the Central Kitchen, serving as the primary leader in daily production, quality assurance, and team development. This position ensures that food quality, consistency, and safety standards are maintained across multiple outlets including Drydock Restaurant, Grab-n-Go, Catering, and the Commissary Production Program. Assist the Executive Chef in overseeing all Central Kitchen operations and production teams.

• 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-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.
• Conduct daily quality control checks of finished products before release to outlets.
• Ensure proper labeling, dating, and storage of all prepared items according to policy.
• Uphold the Central Kitchen's commitment to scratch cooking using fresh, high-quality ingredients.
• Collaborate with the Executive Chef in recipe testing, development, and standardization.
• Contribute to menu innovation for catering, restaurant, and grab-n-go programs.
• Train staff on new recipes, techniques, and presentation standards.
• Participate in the development and enforcement of SOPs for production, storage, and transport.
• Maintain clear documentation and communication with the Executive Chef regarding operational performance.
• Work closely with Stewarding, Purchasing, and Catering teams to ensure smooth coordination of logistics.
• Communicate production needs and delivery schedules to outlet chefs and managers.
• Mentor up-and-coming sous chefs and cooks for growth within the organization.
• Model a standard of excellence and integrity consistent with the hospitality and service culture of the U.S. Naval Academy.
• Maintain professional certifications and training related to food safety and leadership.
• Physical demands Include walking and standing, lifting a maximum of 50lbs. Incumbent will work in an office setting, kitchen setting and in the areas 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
  Qualifications
  In order to meet the basic requirement of the Junior 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.
  
• Communication and problem-solving skills, with the ability to coordinate effectively across culinary, stewarding, purchasing, and catering teams. Strong ability to lead, motivate, and discipline culinary staff while fostering a culture of accountability and pride.
  
• Proficiency in organizing workflow, managing par levels, and implementing standard operating procedures that support consistency and efficiency. Experience using food inventory software is preferred.
  
• Skill in menu scaling, recipe standardization, and production flow management for both retail and catering operations. Experience using recipe creation software is preferred.
  
• Knowledge and skill in using techniques or practices to maintain flavor balance, consistency, and presentation quality in demanding or multi-unit environments.

Additional information

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....Visit the Employer site for more details