Chef, Sous

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

118d

About The Position

The Sous Chef oversees all kitchen operations for an assigned venue, including labor and food cost management, scheduling, and support throughout the employee lifecycle. The role works closely with the Chef and Food and Beverage management team to uphold and improve sanitation and safety protocols in accordance with local, state, and company regulations. The Sous Chef supervises food production, storage, and sanitation; ensures recipes and preparation, cooking, and plating standards are followed; and helps ensure dietary restrictions can be accommodated. The position also mentors and coaches staff, participates in meetings and audits, and contributes to a positive guest experience. This is a seasonal full-time position located in the Denali Employee Community.

Requirements

More than one year in progressively responsible restaurant or equivalent-institution leadership positions is normally required.
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-style food preparation.
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; employment visa sponsorship or transfer is not available.
Ability to lift 50 lbs.
Ability to organize and prioritize work, maintain attention to time constraints, and work 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 is preferred.
Minimum age of 18 is required to reside in company housing, where available.

Responsibilities

Work closely with the Chef and Food and Beverage management team.
Supervise food production, storage, and sanitation processes.
Oversee record keeping, control logs, audits, and FIFO practices for food-cost management.
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 standard.
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 help the team produce high-quality food for guests.
Ensure dietary restrictions can be accommodated.
Contribute to the success of the venue, including running the wheel or assisting servers and food runners.
Maintain cleanliness and sanitation in work and storage areas.
Contribute to a positive guest experience while maintaining a professional attitude and appearance.