Chef, Sous

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

118d•Onsite

About The Position

The Sous Chef oversees all kitchen operations for an assigned venue, including managing labor and food costs, scheduling, and supporting the employee lifecycle. The role works closely with leadership to uphold and improve sanitation and safety protocols in accordance with local, state, and company regulations. The Sous Chef contributes to the success of the venue and guest experience by supervising food production and service, coaching staff, maintaining cleanliness, and ensuring food is prepared and presented to company standards.

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 in computer business applications.
Proficiency and experience with high-volume catering-type food preparation.
Must be willing to work the morning shift.
Must have or be able to obtain an Alaska Food Handlers card and TAPS alcohol server permit.
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 at this time.
Ability to lift 50 lbs.
Ability to organize and prioritize work and maintain attention to time constraints in a team or group environment.
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.

Nice To Haves

Working knowledge of warehousing or food storage.

Responsibilities

Work closely with the Chef and Food and Beverage management team.
Supervise food production, storage, and sanitation processes.
Oversee record keeping, control logs, and audits; use FIFO practices to manage food costs.
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.
View 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 support a team that produces 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 standards in work and storage spaces.
Contribute to a positive guest experience while maintaining a professional attitude and appearance.