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Supervisory Junior Sous Chef

Department of the Navy
Commander, Navy Installations Command
Hiring Organization: US Naval Academy NAF HR

Summary

The Supervisory Junior Sous Chef serves a supportive role in the kitchen in all aspects of ensuring the quality and preparation of all menu items and proper handling/storage of all food items in accordance with standards. Train, motivate, develop & sustain the required standards and will be responsible for inventory, kitchen staff management and food preparation.

Overview

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Accepting applications
Open & closing dates
03/27/2026 to 04/03/2026
Salary
$23.35 - $27.97 per hour
Pay scale & grade
NF 3
Locations
3 vacancies in the following locations:
Annapolis, MD
Naval Academy, MD
Remote job
No
Telework eligible
No
Travel Required
Not required
Relocation expenses reimbursed
No
Appointment type
Permanent
Work schedule
Full-time
Service
Competitive
Promotion potential
None
Supervisory status
Yes
Security clearance
Secret
Drug test
No
Position sensitivity and risk
Noncritical-Sensitive (NCS)/Moderate Risk
Trust determination process
Financial disclosure
No
Bargaining unit status
No
Announcement number
26-033
Control number
862925200

This job is open to

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Clarification from the agency

US Citizenship is required in order to obtain the necessary Tier 3 Non-Critical Sensitive security clearance.

Duties

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  • Ensure consistent and smooth running of food production
  • Ensure that working areas are always kept clean
  • Assist other kitchen staff and give appropriate support and guidance as needed
  • Oversees performance of kitchen staff to ensure proper activity
  • Perform other administrative tasks as will be communicated by culinary management
  • Ensure that required standards are adhered to in the production and preparation of food - in quality, quantity, and safety
  • Work towards exceeding customer's expectation by encouraging and promoting high level of service
  • Promote good team spirit regularly
  • Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature
  • Ensure that the kitchen staff work harmoniously to ensure timely production of quality foods
  • Resolve possible disputes within the kitchen and report any unresolved
  • Must be able to exert physical effort in transporting of supplies, restaurant equipment, furniture, plates and flatware. Endure various physical movements throughout the work areas, ability to stand stationary for long periods of time, able to reach up and down to lift, pull, push a minimum of 35 pounds.

Requirements

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Conditions of employment

  • Must be able to obtain and maintain a 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 - We are an E-Verify participant
  • Probationary period: Full Time employees serve a one-year probationary period. This position will also serve a concurrent one-year supervisory probationary period.
  • U.S. Citizenship is required for Tier 3 Positions
  • Must be able to understand and communicate in English
  • Participation in Direct Deposit
  • Must maintain the privacy of official work information and data, and demonstrate the highest level of ethical conduct.

Qualifications

In order to meet the basic requirement of the Supervisory Jr Sous Chef position, NF-1101-03, you must meet one of the following:
(a) One (1) year of specialized experience in a culinary role. Specialized experience includes: use of more advanced culinary techniques; preparing complete meals with several dishes for special diets; culinary supervision. OR
(b) One (1) full year of graduate level education.

YOU WILL BE RATED ON THE FOLLOWING KNOWLEDGE, SKILLS, AND ABILITIES (KSAs) FOR THIS POSITION:

  1. Culinary Experience in a restaurant, catering, country club or hospitality industry.
  2. Ability to multi-task and function in a fast-paced environment with time constraints.
  3. Strong verbal and written communication skills.
  4. 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.
  5. Experience leading, supervising or managing a team.

Additional information

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.

How you will be evaluated

You will be evaluated for this job based on how well you meet the qualifications above.

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.

Commander, Navy Installations Command

Naval Academy Business Services Division (NABSD) is an integral part of every midshipman's life, providing a myriad of retail products and services that are an essential part of Academy life. We are a Non-Appropriated Fund Instrumentality (NAFI) Program consisting of twelve departments operating twenty business units across the U.S. Naval Academy and Naval Support Activity Annapolis (NSAA) grounds.

We are extremely proud of the Brigade of Midshipmen and take great pride in their accomplishments as they develop into the next generation of our nation's Navy and Marine Corps leaders.

Agency contact information

US Naval Academy NAF HRO
Email
nabsdjobs@usna.edu
Address
US Naval Academy NAF HRO
181 Wainwright Road
Annapolis, MD 21402
US

Visit our careers page

Learn more about what it's like to work at Commander, Navy Installations Command, what the agency does, and about the types of careers this agency offers.

http://www.usnabsd.com/about/careers/

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