Line Cook #26-039
Application Deadline: 7 May 2026
Department: Hospitality
Employment Type: Full Time
Location: Annapolis
Compensation: $22.55 / hour
Description
Exciting Career Opportunities with the Naval Academy Hospitality Team are waiting for you. This is an exceptional time to join the Naval Academy Hospitality team as we continue to expand and elevate our services. We are seeking skilled and dedicated culinarians to become part of our growing organization. Join us as we embark on this journey of growth and innovation. Be part of a team that values culinary excellence and offers opportunities to contribute to a dynamic and thriving hospitality operation.
We are seeking skilled and dedicated Line Cooks with open availability, to include Day, Evening, Weekend, and Holiday shifts to support a 7 day a week operation. The position has a set schedule, with flexible scheduling available.
Job Description:
This position is located in the Naval Academy Club at the United States Naval Academy. This position assists in the preparation of food products, obtains necessary ingredients and cleans food-preparation equipment, utensils, and work areas.
Key Responsibilities
Assists cooks in their tasks
• Obtains necessary products and small equipment items required for food preparation
• Carefully follows standard recipes while preparing all assigned items
• Follows manufacturers’ instructions when operating food production and serving equipment
• Consistently uses safe and sanitary food handling practices, including those related to personal hygiene
• Returns soiled food preparation utensils and other small wares to the proper areas
• Maintains a clean work station, including equipment used for food preparation tasks
• Collects food and beverage products and small wares required for item preparation
• Carefully follows standard recipes while preparing assigned items for banquet service
• Assists in plating food items for service
• Use correct measuring devices, and follow recipes
• Handles leftover food items as instructed by the sous chef
• Cleans banquet preparation and serving equipment
• Cleans assigned work station areas
• Maintain accurate records of food supplies, and freezer / fridge temperatures
• Ensure stock rotation. Assist in the ordering of stocks and checking of deliveries, spending and check and value stocks as required by the Garde Manager Chef or Sous Chef
• Performs other appropriate tasks assigned by the Garde Manager Chef or Sous Chef
• Work requires continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending. Frequently lifts or moves objects weighing up to 40 lbs. unassisted, and occasionally lifts or moves objects weighing over 40 lbs. with the assistance of lifting devices or other workers.
Skills, Knowledge and Expertise
Incumbent must possess a minimum of 6 months in a culinary role. Line cook experience is preferred.
2. Incumbent must have knowledge of food service equipment and proper storage techniques like “FIFO”.
3. Must possess the ability to follow procedures and standardized recipes.
4. Experience as a short order, banquet cook, and/or prep cook.
