Sous Chef

This position is located in the U.S. Naval Academy's Business Services Division (NABSD), Naval Academy Club, at the U.S Naval Academy, Annapolis, MD. The incumbent will function in the position of preparing food items required for all banquet events, including breakfast, luncheons, dinners, and special parties.

KNOWLEDGE, SKILLS and ABILITIES (KSAs) requirements for this position are as follows: ** Your application must include narratives for each KSA, using specific examples to demonstrate your qualifications and experience. 1. Incumbent must have 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. 2. Incumbent must have experience in leading junior kitchen personnel. 3. Demonstrated experience maintaining a clean and sanitary kitchen environment while adhering to safe food handling and storage practices, including FIFO; with experience operating and maintaining a variety of food service equipment. Current ServSafe certification preferred. 4. Incumbent must have the ability to analyze and correct production problems independently and coordinate the cooking process for food items assigned to them. 5. Demonstrated proficiency in executing standardized recipes and procedures. Experience with recipe and menu development is preferred.