Chef, Sous

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

104d

About The Position

The Sous Chef oversees all kitchen operations for an assigned venue, including labor and food costs, scheduling, and support throughout the employee lifecycle. The role works closely with culinary and Food and Beverage leadership to uphold and improve sanitation and safety practices in accordance with local, state, and company regulations. The Sous Chef helps deliver a consistent, high-quality guest experience through food production oversight, staff coaching, and hands-on support in the venue.

Requirements

More than one year of progressively responsible leadership experience in a restaurant or equivalent institution; 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.
Ability to lift 50 pounds.
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.
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.
Minimum age of 18 is required to reside in company housing, where available.

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 auditing, and use FIFO practices to manage food costs.
Ensure company HESS and sanitation procedures are followed to a high standard, and complete internal audits at regular intervals.
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 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 in work and storage spaces.
Support a positive guest experience while maintaining a professional attitude and appearance.