About This Position
This position is located in the U. S. Naval Academy's Non-Appropriated Fund Instrumentality (NAFI), Naval Academy Business Services Division (NABSD) Retail Dining & Hospitality Team, Annapolis, Maryland. NAFI is an entity that generates its own funds through its operations, and is not funded by Congress. The Sous Chef will prepare food items required for all banquet events, including breakfast, luncheons, dinners, and special parties.
Qualifications
1. Incumbent must have three years of equivalent culinary experience in a restaurant, catering, country club or hospitality industry. Education in Culinary Arts or a closely related field is preferred. 2. Incumbent must have experience in leading junior kitchen personnel. 3. Demonstrated experience maintaining a clean and sanitary kitchen environment while adhering to safe food handling and storage practices, including FIFO; with experience operating and maintaining a variety of food service equipment. Current ServSafe certification preferred. 4. Incumbent must have the ability to analyze and correct production problems independently and coordinate the cooking process for food items assigned to them. 5. Demonstrated proficiency in executing standardized recipes and procedures. Experience with recipe and menu development is preferred.
Major Duties
- Obtains necessary products and small equipment items required for food preparation. - Operates food production equipment according to manufacturers' instructions. - Prepares food in accordance with standard club and banquet recipes. - Prepares meats, seafood, vegetables and other items required for line and special function purposes. Prepares all sauces, stocks and soups. Carves food on buffet line. - Assists with preparation of other food products on serving line as needed. Assists cooks in their tasks. - Sets-up plating line for banquets, assists with plating duties. Sets up, maintains, and breaks down work station. - Maintains items on steam table; checks par levels. Notifies executive chef in advance of expected shortages. - Consistently uses safe and sanitary food handling practices, including those related to personal hygiene. - Maintains security and safety in work areas. Adheres to state and local health and safety regulations. - Serves items in accordance with established portion and presentation standards. - Maintains a clean work station, including equipment used for food preparation and serving tasks. - Covers, dates and properly stores all leftover products that are re-usable. - Returns soiled food preparation utensils and small wares to the proper areas. - Ensures that the storage room is neat and that all products are stored properly. Keeps walk-ins clean and organized. Ensures that all food products are used on a timely basis. - Acts as supervisor of kitchen personnel in absence of executive chef. Attends staff meetings. - Performs other appropriate tasks as assigned by the Executive chef. - Work involves frequent lifting or moving of objects weighing up to 30 lbs.; constant standing and walking; and occasional lifting of over 50 lbs.
Education
Education in Culinary Arts or a closely related field is preferred.
How You Will Be Evaluated
All applications and supporting documents will be reviewed to determine if they meet the hiring eligibility and KSA requirements listed in the announcement, and will be rated based on the information provided. Best qualified applicants will be referred to the hiring manager.
Additional Information
Note: Failure to provide the required information may result in loss of consideration for the position and elimination from the selection process. Applicants may be required to provide proof of education, complete a pre-hire health screening, etc. 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 may be 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
How to Apply
All applications must be submitted no later than NOON on the closing date via the Naval Academy Business Services website: https://www.usnabsd.com/about/careers/ Resumes must not exceed 2 pages. Online Application: https://www.usnabsd.com/about/careers/application-for-federal-employment-of-612/
Required Documents
The below items are accepted and may be needed to support a claimed preference. Resume (Not to exceed 2 pages) Cover Letter Transcript and/or Diploma ~ If using education screen-in for KSA #1 If Claiming Veterans Preference ~ DD-214 page 4 If Claiming Spousal Preference ~ Proof of Marriage and PCS Orders If Claiming ICTAP Eligibility ~ Reduction in Force (RIF) notice and SF50 or equivalent) Current or Former Federal Employee ~ SF50 or equivalent
Frequently Asked Questions
What is the salary for the Sous Chef position at Commander, Navy Installations Command?
The salary range for this position is $25 - $28/hr. This is a NF-3 position on the General Schedule pay scale. Actual pay may vary based on locality adjustments.
Where is the Sous Chef job located?
This position is located in Annapolis, Maryland. This is an on-site position.
What qualifications do I need?
1. Incumbent must have three years of equivalent culinary experience in a restaurant, catering, country club or hospitality industry. Education in Culinary Arts or a closely related field is preferred. 2. Incumbent must have experience in leading junior kitchen personnel. 3. Demonstrated experience maintaining a clean and sanitary kitchen enviro...
How do I apply for this position?
Apply through USAJobs.gov by clicking the 'Apply on USAJobs' button. You'll need a USAJobs account, a federal-style resume, and supporting documents. The deadline is Feb 26, 2026.
Is a security clearance required?
Yes, a Secret clearance is required.
What does NF-3 mean?
NF-3 refers to the General Schedule grade level. Higher grades require more experience and offer higher pay. Visit our GS Pay Scale page for full salary tables by grade and locality.
What benefits do federal employees receive?
Federal employees receive comprehensive benefits including health insurance (FEHB), retirement through FERS, Thrift Savings Plan (TSP) with government matching, paid annual and sick leave, paid parental leave, life insurance, and student loan repayment programs.