Executive Chef

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.

Requirements:

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).
- 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
- One-year probationary period
- U.S. Citizenship is required for Tier 3 Positions

KNOWLEDGE, SKILLS and ABILITIES (KSAs) for this position are as follows:
**Responses must be included on the KSA portion of the online application**
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, VIP's 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.