Maryland Staffing
Sous Chef Position
The Sous Chef will prepare food items required for all banquet events, including breakfast, luncheons, dinners, and special parties. Responsibilities include obtaining necessary products and small equipment items required for food preparation, operating food production equipment according to manufacturers' instructions, and preparing food in accordance with standard club and banquet recipes. The Sous Chef will prepare meats, seafood, vegetables, and other items required for line and special function purposes, prepare all sauces, stocks, and soups, carve food on buffet line, assist with preparation of other food products on serving line as needed, assist cooks in their tasks, set-up plating line for banquets, assist with plating duties, set up, maintain, and break down work station, maintain items on steam table; check par levels, notify executive chef in advance of expected shortages, consistently use safe and sanitary food handling practices, including those related to personal hygiene, maintain security and safety in work areas, adhere to state and local health and safety regulations, serve items in accordance with established portion and presentation standards, maintain a clean work station, including equipment used for food preparation and serving tasks, cover, date and properly store all leftover products that are re-usable, return soiled food preparation utensils and small wares to the proper areas, ensure that the storage room is neat and that all products are stored properly, keep walk-ins clean and organized, ensure that all food products are used on a timely basis, act as supervisor of kitchen personnel in absence of executive chef, attend staff meetings, and perform other appropriate tasks as assigned by the Executive chef. Work involves frequent lifting or moving of objects weighing up to 30 lbs.; constant standing and walking; and occasional lifting of over 50 lbs. Qualifications: Your application must include narratives for each KSA, using specific examples to demonstrate your qualifications and experience. Incumbent must have three years of equivalent culinary experience in a restaurant, catering, country club or hospitality industry. Education in Culinary Arts or a closely related field is preferred. Incumbent must have experience in leading junior kitchen personnel. 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. Incumbent must have the ability to analyze and correct production problems independently and coordinate the cooking process for food items assigned to them. Demonstrated proficiency in executing standardized recipes and procedures. Experience with recipe and menu development is preferred. Exciting Career Opportunities with the Naval Academy Hospitality Team! This is an exceptional time to join the Naval Academy Hospitality team as we continue to expand and elevate our services. We are seeking skilled and dedicated culinarians to become part of our growing organization. Join us as we embark on this journey of growth and innovation. Be part of a team that values culinary excellence and offers opportunities to contribute to a dynamic and thriving hospitality operation.
The Sous Chef will prepare food items required for all banquet events, including breakfast, luncheons, dinners, and special parties. Responsibilities include obtaining necessary products and small equipment items required for food preparation, operating food production equipment according to manufacturers' instructions, and preparing food in accordance with standard club and banquet recipes. The Sous Chef will prepare meats, seafood, vegetables, and other items required for line and special function purposes, prepare all sauces, stocks, and soups, carve food on buffet line, assist with preparation of other food products on serving line as needed, assist cooks in their tasks, set-up plating line for banquets, assist with plating duties, set up, maintain, and break down work station, maintain items on steam table; check par levels, notify executive chef in advance of expected shortages, consistently use safe and sanitary food handling practices, including those related to personal hygiene, maintain security and safety in work areas, adhere to state and local health and safety regulations, serve items in accordance with established portion and presentation standards, maintain a clean work station, including equipment used for food preparation and serving tasks, cover, date and properly store all leftover products that are re-usable, return soiled food preparation utensils and small wares to the proper areas, ensure that the storage room is neat and that all products are stored properly, keep walk-ins clean and organized, ensure that all food products are used on a timely basis, act as supervisor of kitchen personnel in absence of executive chef, attend staff meetings, and perform other appropriate tasks as assigned by the Executive chef. Work involves frequent lifting or moving of objects weighing up to 30 lbs.; constant standing and walking; and occasional lifting of over 50 lbs. Qualifications: Your application must include narratives for each KSA, using specific examples to demonstrate your qualifications and experience. Incumbent must have three years of equivalent culinary experience in a restaurant, catering, country club or hospitality industry. Education in Culinary Arts or a closely related field is preferred. Incumbent must have experience in leading junior kitchen personnel. 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. Incumbent must have the ability to analyze and correct production problems independently and coordinate the cooking process for food items assigned to them. Demonstrated proficiency in executing standardized recipes and procedures. Experience with recipe and menu development is preferred. Exciting Career Opportunities with the Naval Academy Hospitality Team! This is an exceptional time to join the Naval Academy Hospitality team as we continue to expand and elevate our services. We are seeking skilled and dedicated culinarians to become part of our growing organization. Join us as we embark on this journey of growth and innovation. Be part of a team that values culinary excellence and offers opportunities to contribute to a dynamic and thriving hospitality operation.