Catering Executive Chef #26-054

Looking for candidates with open availability, ready to support a variety of events, with potential shifts in Mornings, Afternoons, Evenings, Weekdays and/or Weekends.

The Senior Catering Chef (Executive Chef) is a member of the Naval Academy Hospitality Culinary Team, within the Naval Academy Business Services Division (NABSD). Under the direction of the Deputy Director of Hospitality or designee, the Senior Catering Chef is responsible for assisting in the planning, organizing, and directing of daily food production, functions, including presentation, service, safety and sanitation practices for any of the establishments under the Hospitality purview.

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).

1. Incumbent must have demonstrated experience leading and supervising a culinary team.

2. Incumbent must possess strong communication and social skills, to deliver verbal and written instructions in English to the culinary team, as well as to develop positive relations with subordinates, customers, VIP's and visiting dignitaries.

3. Ability to possess or obtain certification at the Certified Executive Chef level or higher through the American Culinary Federation.

4. Knowledge of food/beverage cost control procedures and techniques.

5. Ability to write accurate recipes with clear step by step instructions.