Chef de Cuisine Catering/Banquet Chef, #26-071

Naval Academy Business Services Division
Job Announcement Number: 26-071
Vacancy Open: September 23, 2026 – October 7, 2026
Area of Consideration: All Qualified Persons
Must be at least 18 years of age to obtain required security clearance
Security Level: Tier 3 – US Citizenship Required

POSITION DETAILS
Chef de Cuisine Catering/Banquet Chef, NF-1667-04
Full Time (35-40 hours weekly, Benefited)
$34.00-$38.00/hour
Positions Available: 1-2
Benefits include: Medical, Dental, Life, and Long-Term Disability Insurance; Health Savings Account (HSA); Flexible Spending Account (FSA); Automatic Retirement Enrollment, 401(k), Roth 401(k), and 401(k) Loan options; and Paid Vacation and Sick Leave Accrual.

Exciting Career Opportunities with the Naval Academy Hospitality Team as we continue to expand and elevate our services. We are seeking skilled and dedicated Catering/Banquet Chef 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. Scheduling 8-hour shifts, 5 days per week, to include weekdays, weekends, and holidays following an event-based schedule.

In order to meet the basic requirement of the Chef de Cuisine position, NF-1667-04, 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.

JOB SUMMARY
Located in the U.S. Naval Academy’s Business Services Division (NABSD), Retail Dining & Hospitality, at the U.S Naval Academy, Annapolis, MD. The Chef de Cuisine provides comprehensive management of the Food & Beverage Program and supervision of subordinate employees to include Sous Chefs, Pastry Chefs, Cooks, Dishwashers, and Food Service Workers.

DUTIES & RESPONSIBILITIES
Supervisory duties include but are not limited to:
• Directs work to be accomplished by staff.
• Assigns work based on priorities, difficulty and requirements of assignments, and staff capabilities.
• Assist with hiring, training, supervising, scheduling and evaluating the work of food production staff.
• Conducts annual performance reviews of staff.
• Ensures staff receives proper training to fulfill requirements of their positions.
• Addresses potential disciplinary and/or performance issues timely and takes appropriate, corrective action(s).
• Directly supervises employees assigned to the Food and Beverage Program.
Program Management duties include but are not limited to:
• Plans, directs and supervises the activities of the Food and Beverage operation.
• Plans food and beverage programs, menus, and internal controls for a successful food and beverage operation.
• Ensures proper relation of cost of goods to labor, food waste and spoilage.
• Develops and maintains stock control cards by electronic spreadsheet, par stock levels, and daily inventories.
• Prepares marketing lists, determines food and beverage requirements and related supplies.
• Inspects deliveries for quality and quantity.
• Maintains accountability of food and beverage equipment and supplies, and maintenance of sanitation and health inspection standards.
• Plans, reviews and prices lunch and dinner menus
• Plans for the utilization of food surplus or leftovers; checks methods of preparation, portion size, appearance.
• Develops an income, expense, and capital expenditure budget for the food and beverage operation and submits to the supervisor for approval.
• Ensures food, bar and sundries inventories are taken at the times specified in the Monthly Close-out Report and conducts monthly inventories as assigned.
Food Preparation duties include but are not limited to:
• Prepares different ethnic cuisines and specialty diets such as gluten free, vegan, and Paleo.
• Plans menus (with the Executive Chef) for all food outlets in the Club, off premise, special occasions and events.
• Ensures high standards of sanitation, cleanliness and safety throughout all kitchens and dining areas.
• Maintains controls to minimize food and supply waste and theft.
• Safeguards all food production employees by conducting continuous training to increase their knowledge about safety, sanitation and accident prevention principals.
• Develops standardized recipes and techniques for food production and presentation that helps ensure consistently high quality and to minimize food cost; exercises portion control for all items served and assists in establishing menu-selling prices.
• Develops seasonal menu items with standardized recipes for the restaurant and for catering.
• Evaluates food products to ensure quality standards are consistently attained.
• Hosts taste panels to assess feasibility of proposed menu items.
• Maintains safety and ServSafe training.
• Understands and follows proper sanitation practices including those for personal hygiene.
Physical Demands: Must be able to lift up to 50 lbs. Regularly conducts inspections of all areas of food production, dining facilities, and storage areas which requires excessive walking and standing. Exposure to temperature extremes.

YOU WILL BE RATED ON THE FOLLOWING KNOWLEDGE, SKILLS, AND ABILITIES (KSAs) FOR THIS POSITION:
1. Experience leading, supervising, or managing a culinary team. Experience leading culinary teams for Banquets or large-scale events is preferred.
2. Knowledge of advanced culinary arts principles, techniques, and menu development, including diverse ethnic cuisines and specialized dietary restrictions (gluten-free, vegan, Paleo).
3. Skill in operational problem solving, quality assurance, and workflow optimization to maintain high production standards while minimizing food waste, spoilage, and theft.
4. Skill in inventory management and supply chain operations, including establishing par levels, inspecting deliveries, utilizing stock control tools, and conducting required monthly closeout audits.
5. Ability to communicate effectively, both orally and in writing, to direct staff, collaborate with leadership, address patron feedback, and interact with external stakeholders.

QUALIFICATIONS & CONDITIONS OF EMPLOYMENT
Applicants who meet the qualification requirements will be further evaluated to determine the extent to which their education, related experience, training, awards, and supervisory appraisal demonstrate they possess the desired knowledge, skills, and abilities (KSAs).
• 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.
• U.S. Citizenship is required for Tier 3 Positions
• Reference Checks
• 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.

APPLICATION INSTRUCTIONS
A complete online application must be submitted no later than NOON on the closing date to be considered for a USNA NAF/NABSD position. Resumes have a strict two-page limit; any content beyond page two will not be reviewed. Apply Here: NABSD Career Center
Visit our website https://www.usnabsd.com/about/careers/ or email [email protected] if you need assistance.

EMPLOYMENT PREFERENCES
Explanation of employment preferences is available on the NABSD Website. No preference is given unless requested and documented. Acceptance or declination of a regular position ends ability to claim preference for spouse or Involuntarily Separated (IVS) applicants. To claim a preference, you must attach the following documents with your employment application and request form:
• NAF RPL (Non-Appropriated Fund Reemployment Priority): Most recent separation BBA SF50 (or equivalent).
• Military Spousal Preference: Not Applicable to NF-4 and above positions.
• Veteran Priority: Page four (4) of the DD-214

Note: 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.