Junior Executive Chef

Summary

Under the direction of the Deputy Director of Retail Dining & Hospitality and/or the Senior Executive Chef, the Junior Executive 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.

Duties

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The Junior Executive Chef supports the Executive Chef in managing all culinary operations within the Central Kitchen, serving as the primary leader in daily production, quality assurance, and team development. This position ensures that food quality, consistency, and safety standards are maintained across multiple outlets including Drydock Restaurant, Grab-n-Go, Catering, and the Commissary Production Program. Assist the Executive Chef in overseeing all Central Kitchen operations and production teams.

• Supervise, train, and evaluate sous chefs, line cooks, and stewarding teams to maintain performance standards.
• Enforce discipline, consistency, and accountability across all kitchen personnel.
• Maintain a professional culture that reflects organization values-Preparation, Execution, Reflection, Accountability, and Excellence.
• Direct day-to-day kitchen operations including prep, production, packaging, and distribution to multiple outlets.
• Coordinate and schedule staff to meet daily production goals and special event needs.
• Ensure all recipes, portion sizes, and plating guidelines are followed consistently across outlets.
• Oversee inventory, product rotation, and daily usage to maintain tight cost control and minimize waste.
• Verify that all food is prepared, held, and transported within safe temperature ranges.
• Conduct daily quality control checks of finished products before release to outlets.
• Ensure proper labeling, dating, and storage of all prepared items according to policy.
• Uphold the Central Kitchen's commitment to scratch cooking using fresh, high-quality ingredients.
• Collaborate with the Executive Chef in recipe testing, development, and standardization.
• Contribute to menu innovation for catering, restaurant, and grab-n-go programs.
• Train staff on new recipes, techniques, and presentation standards.
• Participate in the development and enforcement of SOPs for production, storage, and transport.
• Maintain clear documentation and communication with the Executive Chef regarding operational performance.
• Work closely with Stewarding, Purchasing, and Catering teams to ensure smooth coordination of logistics.
• Communicate production needs and delivery schedules to outlet chefs and managers.
• Mentor up-and-coming sous chefs and cooks for growth within the organization.
• Model a standard of excellence and integrity consistent with the hospitality and service culture of the U.S. Naval Academy.
• Maintain professional certifications and training related to food safety and leadership.
• Physical demands Include walking and standing, lifting a maximum of 50lbs. Incumbent will work in an office setting, kitchen setting and in the areas of the catering events (at times, the events may be offsite).
  
  

Requirements

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Conditions of employment

• Must obtain and maintain a secret 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
• Probationary period: Full Time and Part Time employees serve a one-year probationary period
• U.S. Citizenship is required for Tier 3 Positions
• Must be able to understand and communicate in English
  
  

Qualifications

KNOWLEDGE, SKILLS and ABILITIES (KSAs) requirements for this position are as follows:

• Your application must include narratives for each KSA, using specific examples to demonstrate your qualifications and experience.
• Incumbent must have four years of equivalent culinary experience (Sous Chef or higher) in a restaurant, catering or hospitality industry; or must have completed five years of education beyond high school; or 1 year equivalent to a GS-5/NF3 level. Education in Culinary Arts or related focus preferred.
• Incumbent must possess excellent communication and problem-solving skills, with the ability to coordinate effectively across culinary, stewarding, purchasing, and catering teams. Strong ability to lead, motivate, and discipline culinary staff while fostering a culture of accountability and pride.
• Proficient in organizing workflow, managing par levels, and implementing standard operating procedures that support consistency and efficiency. Experience using food inventory software is preferred.
• Skilled in menu scaling, recipe standardization, and production flow management for both retail and catering operations. Experience using recipe creation software is preferred.
• Describe the techniques or practices you use to maintain flavor balance, consistency, and presentation quality in demanding or multi-unit environments.
  
  

Additional information

Note: Failure to provide the required information may result in loss of consideration for the position and elimination from the selection process. Please be advised that applications received after Noon on the closing date listed above will not be considered.

Some positions have special requirements. In these cases, selection is tentative pending satisfactory completion of said requirements. Applicants may be required to provide proof of education, complete a pre-hire health screening, 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 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.

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 are 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.

Candidates should be committed to improving the efficiency of the Federal government, passionate about the ideals of our American republic, and committed to upholding the rule of law and the United States Constitution.

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A career with the U.S. government provides employees with a comprehensive benefits package. As a federal employee, you and your family will have access to a range of benefits that are designed to make your federal career very rewarding. Opens in a new windowLearn more about federal benefits.

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.

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Eligibility for benefits depends on the type of position you hold and whether your position is full-time, part-time or intermittent. Contact the hiring agency for more information on the specific benefits offered.