Chef, Sous

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

109d

About The Position

The 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 maintain sanitation and safety protocols in accordance with state, local, and company laws and regulations. The Sous Chef works closely with the Chef and Food and Beverage management team to ensure consistent food quality, safe and sanitary operations, and a positive guest experience.

Requirements

Professional-level knowledge of food preparation and production, normally acquired through a hospitality or culinary degree or equivalent certified training; directly related work experience may be considered in lieu of education.
Proficiency and experience with high-volume catering-style food preparation.
Proficiency with business computer applications and working knowledge of computerized 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; the employer is unable to sponsor or take over sponsorship of employment visas.
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, and work on feet for at least 8 hours per day.

Nice To Haves

Working knowledge of warehousing or food storage.

Responsibilities

Supervise food production, storage, and sanitation processes.
Oversee record keeping, control logs, auditing, and FIFO practices for food cost management.
Ensure company HESS and sanitation procedures are followed to the highest standard, and complete internal audits regularly.
Follow company recipes and ensure staff prepare, cook, and plate food to standard.
Assist with menu development and creation when requested.
Review plates going out to guests daily and taste the products being served.
Participate in pre-shift and safety meetings with direct reports and staff.
Mentor and coach staff to produce high-quality products for guests.
Ensure the venue can accommodate dietary restrictions.
Contribute to the overall success of the venue, including running the wheel or assisting servers and food runners.
Maintain cleanliness and sanitation in work and storage spaces.
Contribute to a positive guest experience while maintaining a professional attitude and appearance.
Oversee venue labor and food costs, employee lifecycle, human resource needs, and scheduling.
Help develop and maintain sanitation and safety protocols in accordance with applicable laws and regulations.
Work closely with the Chef and Food and Beverage management team.