Chef De Cuisine

United States Naval Academy Non-Appropriated Funds (NAF) - Annapolis, MD (30+ days ago)


Supervisory Food Service Specialist (Chef De Cuisine Supervisor)






August 13, 2018


August 28, 2018


Full Time (40 Hours per Week, Benefited)


$16.77 - $33.50


Naval Academy Business Services Division


All Qualified Persons




This position is located in the U.S. Naval Academy’s Business Services Division (NABSD), Naval Academy Club, at the U.S Naval Academy, Annapolis, MD. The purpose of this position is to provide comprehensive management of the Food & Beverage Program and supervision of subordinate employees to include Sous Chefs, Pastry Chefs, Cooks, Dishwashers, and Food Service Workers. The incumbent is also responsible for organizing, planning, staffing, training, controlling equipment, inventory maintenance, security and assisting with budgeting and financial management.


Supervisory duties comprise 35% of incumbent’s time and 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, trains, supervises, schedules and evaluates the work of staff in the diverse food production departments.
  • Conducts annual performance reviews of staff.
  • Participates in section staffing decisions.
  • 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) as necessary.
  • Directly supervises employees assigned to the Food and Beverage Program.

Program Management duties comprise 35% of incumbent’s time and 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 viable and 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.
  • Keeps abreast of the technical advances in food and beverage equipment and preparation procedures.
  • Plans, reviews and prices lunch and dinner menus
  • Plans for the utilization of food surplus or leftovers; checks methods of preparation, size of portions and 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 comprise 25% of incumbent’s time and 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 are maintained throughout all kitchens and dining rooms at all times.
  • 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.
  • Visits dining area periodically to welcome members and receive member feedback.
  • Hosts taste panels to assess feasibility of proposed menu items.
  • Establishes buffet and a la carte menu presentations.
  • Maintains safety and ServSafe training.
  • Understands and follows proper sanitation practices including those for personal hygiene.


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). As an addendum to your application, attach the Fillable KSA form relating your qualifications to the specific requirements (KSAs) of this position.

KNOWLEDGE, SKILLS, and ABILITIES (KSAs) *must be included on the Fillable KSA form in the Application Packet.

The Knowledge, Skills, and Abilities (KSAs) necessary for this position are as follows:

1. Three years of experience as a kitchen leader

2. Experience in upscale menu development

3. Experience in training kitchen staff


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:

  • Military Spouse: most current military member's PCS orders, submit spousal request form and write SPOUSAL PREFERENCE on front page of the application
  • Veteran: Page four (4) of the DD-214
  • Involuntary Separated Military Members and Dependents: page four (4) of the DD-214 or copy of DD-1173 and write "IVS" on front page of the application. IVS preference is approved only if discharge/reentry code matches eligibility list.


To be considered for this position, a complete application packet must be submitted which includes: OF 612, Supplement to the OF 612, and the Fillable KSA Form. These forms can be found on the Naval Academy Business Services (NABSD) Website:

Applicants may email, fax (410) 293-2520, hand carry (Call 410-293-2519, x2882 or x2883 to make arrangements for delivery), or mail applications to:

NAF Human Resources

Halligan Hall

181 Wainwright Road

Annapolis, MD 21402

Note: Failure to provide the required information may result in you losing consideration for the position and your elimination from the selection process. Please be advised that application received after the closing date listed above will not be considered. Applications and resumes will not be returned to the applicant.

Some positions have special requirements. In these cases selection is tentative pending satisfactory completion of these requirements. Applicants may be required to provide proof of education, etc. All selections are contingent on obtaining satisfactory employment reference checks.

We are an E-verify participant.

Please be informed that applicants will be required to submit a federal government background check.

As a condition of employment, the selectee will be required to participate in direct deposit/electronic fund transfer as specified in the negotiated agreement.

Occupants of this position must maintain the privacy of official work information and data, and demonstrate the highest level of ethical conduct.

The Department of the Navy is an Equal Employment Opportunity Employer. All qualified candidates will receive consideration without regard to race, color, religion, set, national origin, age, disability, marital status, political affiliation, sexual orientation, or any other non-merit factor.

Job Type: Full-time

Salary: $16.77 to $33.50 /hour


  • kitchen leadership: 3 years (Required)