Chef, Sous

Holland America/Princess Alaska-Yukon Land Operations•Denali National Park, AK

About The Position

Service Excellence. Performance. Integrity. Teamwork. Consistency. Innovation. Do you love to be inspired and challenged daily? You will oversee the entire kitchen operation for specific venue including labor and food costs, employee lifecycle, human resource needs, and scheduling. You will help to develop and enrich sanitation and safety protocols to align with state, local, and Company laws and regulations.

Requirements

This job normally requires a professional level of knowledge in food preparation and production equivalent to that which would be acquired through the completion of a hospitality or culinary degree or equivalent certified training. Demonstration of directly related work experience may be considered in lieu of the educational requirement.
Proficiency and experience with high volume catering type food preparation.
Proficiency in the use of computer business applications, with working knowledge of computerized point of sales (POS) systems, Excel, and Word.
Minimum age of 18 years is required to facilitate the sale of alcohol in the State of Alaska.
Must pass a pre-employment background check.
Minimum age of 18 years is required to reside in company housing, where available.
Must be eligible to work in the United States. Holland America-Princess is unable to sponsor or take over sponsorship of employment visas at this time (e.g., H-2B status).

Nice To Haves

Must have or the ability to obtain an Alaska Food Handler Card and TAPS alcohol server permit.
Working knowledge of warehousing or food storage is preferred.
Ability to lift 50 lbs.
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 and guidelines including support and comply with company health and safety standards.
Ability to stand/walk/work on feet for minimum of 8 hours per day.

Responsibilities

You will work closely with Chef and Food and Beverage management team.
Supervision of food production, storage, and sanitation processes.
Oversee record keeping, control logs, auditing, and always remember the FIFO for the the management of food cost.
Ensure company HESS and sanitation procedures are followed and held the highest standard. You will complete internal audits at regular intervals.
Follow all company recipes, and ensure all staff are prepping, preparing and plating to standard.
Assist if requested in menu development and creation.
Daily presence viewing plates going out to guests and tasting of product being served.
Participate in pre-shift and safety meetings with direct reports and staff.
Mentor and coach staff to create a team that produces the highest level of products being served to our guests.
Ensure that we are able to accommodate dietary restrictions.
You are a vital part of the venue; always contributing to the overall success of your team. You can be seen running the wheel or assisting server and food runners.
Maintain high standards of cleanliness and sanitation in all work and storage spaces.
Contribute effectively to a positive guest experience while maintaining a professional attitude and appearance.