Chef, Executive Sous

Holland America/Princess Alaska-Yukon Land Operations•Trapper Creek, AK

104d•Onsite

About The Position

The Executive Sous Chef oversees the kitchen operation for a specific venue, including labor and food costs, employee lifecycle, human resource needs, and scheduling. The role helps develop and improve sanitation and safety protocols in compliance with state, local, and Company laws and regulations. It also supports back-of-house operations across multiple venues, leads seasonal team members, and helps ensure menu standards and guest experience expectations are met.

Requirements

Professional-level food preparation and production knowledge equivalent to a hospitality or culinary degree or equivalent certified training; directly related work experience may be considered in place of education.
Proficiency with computer business applications, including working knowledge of computerized point-of-sale (POS) systems, Excel, and Word.
Must be at least 18 years old to facilitate alcohol sales in Alaska.
Must pass a pre-employment background check.
Must be at least 18 years old to reside in company housing, where available.
Must be eligible to work in the United States; employment visa sponsorship is not available.
Must have or be able to obtain a ServeSafe Manager Certificate.
Must have or be able to obtain an Alaska Food Handler Card and TAPS alcohol server permit.
Ability to lift 50 pounds.
Ability to work in a fast-paced environment with multiple tasks and external influences.
Ability to work independently with minimal supervision while achieving daily goals.
Ability to support and comply with company policies, procedures, guidelines, and health and safety standards.
Ability to stand, walk, or work on feet for a minimum of 8 hours per day.

Nice To Haves

Working knowledge of warehousing or food storage.

Responsibilities

Help the full-time team manage back-of-house operations across two full-service dining spaces, two fast-casual venues, two coffee/espresso markets, and a baking/prep satellite kitchen.
Lead seasonal team members to uphold menu standards and dining experience expectations.
Monitor daily operations, including guest service, sanitation, menu standards, and team member performance, to meet customer satisfaction and operational objectives.
Contribute to strategies that increase revenue, maintain food costs, and support guest satisfaction.
Carry out management responsibilities in accordance with Company policies, objectives, and applicable laws and regulations.
Adhere to and enforce Health, Environment, Safety, and Security (HESS) requirements.
Adhere to and enforce Risk Advisory and Assurance Services (RAAS) requirements.
Help prepare reports and maintain records.
Participate in interviewing, hiring, and training food and beverage employees.
Supervise directly assigned personnel, including performance management, time management, corrective action, and training.