Executive Chef

About the role

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.

Responsibilities

• Leading, supervising, or managing a culinary team.
• Leading culinary teams for Banquets or large-scale events is preferred.
• Managing inventory controls, to include: purchasing; production planning; waste reduction; BOH software; sanitation programs; HACCP principles; health-code compliance.
• Planning, coordinating, and executing large-scale food production, banquet execution, off-premise catering, and multi-outlet food operations.
• Maintaining food quality, production schedules, and presentation standards during events is preferred.
• Building recipes and menus, to include: writing and maintaining standardized recipes; conducting recipe and menu costing; optimizing profitability while maintaining customer satisfaction.
• Managing financial and operation resources by analyzing labor utilization, payroll, scheduling, food and labor costs, operating budgets, capital equipment planning, and sales performance.

Qualifications

• 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.
• Three (3) full years of graduate level education.

Skills

Experience leading, supervising, or managing a culinary team. Experience leading culinary teams for Banquets or large-scale events is preferred.

Knowledge of and experience managing inventory controls, to include: purchasing; production planning; waste reduction; BOH software; sanitation programs; HACCP principles; health-code compliance.

Ability to plan, coordinate, and execute large-scale food production, banquet execution, off-premise catering, and multi-outlet food operations. Experience maintaining food quality, production schedules, and presentation standards during events is preferred.

Experience building recipes and menus, to include: writing and maintaining standardized recipes; conducting recipe and menu costing; optimize profitability while maintaining customer satisfaction.

Experience managing financial and operation resources by analyzing labor utilization, payroll, scheduling, food and labor costs, operating budgets, capital equipment planning, and sales performance.