Chef, Sous

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

116d

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 alignment with applicable state, local, and company laws and regulations. The Sous Chef works closely with the Chef and Food and Beverage management team and contributes to the venue’s overall success and guest experience.

Requirements

More than one year of progressively responsible experience in restaurant or equivalent institution leadership; directly related work experience may be considered in lieu of the educational requirement.
Proficiency and experience with high-volume catering-type food preparation.
Proficiency with computer business applications, including working knowledge of computerized point-of-sale (POS) systems, Excel, and Word.
Must pass a pre-employment background check.
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 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, 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 is preferred.
At least 18 years of age is required to reside in company housing, where available.

Responsibilities

Supervise food production, storage, and sanitation processes.
Oversee record keeping, control logs, and audits, and use FIFO practices to manage food costs.
Ensure company HESS and sanitation procedures are followed to a high standard, and complete internal audits regularly.
Follow company recipes and ensure staff prepare, cook, and plate food to standards.
Assist with menu development and creation when requested.
Review plates going out to guests daily and taste the food being served.
Participate in pre-shift and safety meetings with direct reports and staff.
Mentor and coach staff to support a team that produces high-quality food for guests.
Ensure the venue can accommodate dietary restrictions.
Contribute to venue operations, 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.