Sous Chef

To qualify for the Sous Chef position (NF-1101-03), you must have one year of specialized experience in a culinary role, including advanced culinary techniques, preparing complete meals for special diets, and culinary supervision. Alternatively, one full year of graduate-level education may substitute.

• One year of specialized experience in a culinary role, including use of more advanced culinary techniques, preparing complete meals with several dishes for special diets, and culinary supervision.
• One full year of graduate-level education may substitute for specialized experience.
• Experience at or above the Sous Chef level in a restaurant, catering, country club, or hospitality industry. Culinary Arts education is preferred.
• Experience following, documenting, building, revising, and standardizing recipes and/or menus.
• Experience using BOH software systems such as Yellow Dog, Restaurant365, Nova, or Rosnet is preferred.
• Experience training, coaching, and leading junior kitchen personnel in consistent execution, proper safety and sanitation standards, and following SOPs.
• Current ServSafe certification is preferred.
• Ability to plan and coordinate cooking processes, analyze and recognize kitchen production issues, and resolve issues while maintaining service standards and flow.

Obtain necessary products and small equipment items required for food preparation.

• Operate food production equipment according to manufacturers' instructions.
• Prepare food in accordance with standard club and banquet recipes.
• 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 and assist with plating duties.
• Set up, maintain, and break down work station.

Must be able to obtain and maintain a Tier 3 Non-Critical Sensitive security clearance (requires US citizenship).

• Males born after December 31, 1959 must be registered for Selective Service.
• Verification of employment eligibility in the United States is required (E-Verify participant).
• Full-time and part-time employees serve a one-year probationary period.
• Must be able to understand and communicate in English.
• Participation in Direct Deposit is required.
• Must maintain the privacy of official work information and data and demonstrate the highest level of ethical conduct.
• Reference checks will be conducted.

Medical, Dental, Life, and Long-Term Disability Insurance.

• Health Savings Account (HSA) and Flexible Spending Account (FSA).
• Automatic Retirement Enrollment, 401(k), Roth 401(k), and 401(k) Loan options.
• Paid Vacation and Sick Leave Accrual.
• Use of the Brigade Sports Complex.
• Shop at the Midshipmen Store and Navy Exchange.
• Potential membership eligibility at the Naval Academy Club.
• Use of MWR facilities.
• Eligible to join Navy Federal Credit Union.
• Eligible for childcare with CDC & NAPS.

All applications must be submitted no later than NOON on the closing date (August 10, 2026) via the Naval Academy Business Services website. Resumes must not exceed 2 pages. To apply, visit the official application portal, with your the official application portal/Login.gov account, complete the federal application questionnaire, attach your federal resume and required documents, and submit before the deadline. You …

This position is located at 181 Wainwright Road, Annapolis, MD 21402.

• Telework is not available; this is an onsite position.
• The position is permanent, full-time, and in the NF-3 pay grade.
• US Citizenship is required for the Tier 3 security clearance.
• The Department of the Navy is an EEO employer.
• Reasonable accommodations may be provided to applicants with disabilities.
• Candidates should be committed to improving the efficiency of the Federal government and upholding the Constitution.
• Eligibility for benefits depends on the type of position and work schedule.

The US Naval Academy Non-Appropriated Fund Instrumentality (NAFI) operates the Naval Academy Business Services Division (NABSD), which generates its own funds through operations such as dining, retail, and recreation services. Unlike appropriated fund activities, NAFI is not funded by Congress and relies on revenue from its services. This Sous Chef position is part of the NAFI culinary team that supports the Naval Academy's banquet and dining operations, serving midshipmen, staff, and guests. Working at NAFI offers a unique federal employment experience with a focus on hospitality and service within a military academy setting. US Naval Academy NAF HR is named as the hiring organisation for the Sous Chef post.