Catering Executive Chef #26-054
Job Location:
Job Location:
Annapolis, MD - USA
Hourly Salary:
USD 40 - 44
Hourly Salary:
Posted on:
6 days ago
Posted on:
Vacancies:
1 Vacancy
Vacancies:
Department:
Job Summary
Looking for candidates with open availability ready to support a variety of events with potential shifts in Mornings Afternoons Evenings Weekdays and/or Weekends.
Job Description:
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.
Key Responsibilities
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 NABSDs 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).
Skills Knowledge and Expertise
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 VIPs 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.
Required Experience:
IC
