Cook - Chef's Assistant #26-039a
$46,904–$46,904 year
On-site · Annapolis, Maryland, United States
Job Summary
Line Cook/Chef's Assistant at the Naval Academy Hospitality team supports food preparation, follows standardized recipes, assists in plating for banquet service, and maintains clean, sanitary workstations. Duties include obtaining ingredients, operating food production equipment, ensuring proper storage (FIFO), assisting in ordering stock, and following safety and hygiene practices under the guidance of the Garde Manager Chef or Sous Chef; position requires standing, walking, and occasional lifting up to 40+ lbs, with 40+ lb lifts possible with assistance. ServSafe/food safety knowledge and the ability to follow kitchen procedures are emphasized, along with experience in culinary roles such as line cook, prep cook, and banquet cook. A secret security clearance is required, with age and Selective Service eligibility, plus standard E-Verify employment verification and health screenings.
Required Qualifications
- Experience performing culinary duties (food preparation, following standardized recipes, station/kitchen cleanup, FIFO stock rotation, plating)
- Line cook experience preferred
- Knowledge of food service equipment
- ServSafe certification preferred
- Ability to follow kitchen procedures and standardized recipes
- Experience as short order, banquet cook and/or prep cook
- Must obtain and maintain a secret security clearance — 18 years of age
- Males born after Dec 31, 1959 must be registered for Selective Service
- Verification of employment eligibility in the United States (E-Verify)
- Probationary period: Full Time employees must complete a one-year probationary period
- Must be able to understand and communicate in English
- Occupational Health screening
- Direct deposit
- Privacy and ethical conduct requirements
- Reasonable accommodations available
- Military/spousal preference documentation possibly required
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