Chef, Sous

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

109d

About The Position

The Sous Chef oversees the entire kitchen operation for a specific venue, including labor and food costs, employee lifecycle, human resource needs, and scheduling. The role helps develop and enrich sanitation and safety protocols in alignment with 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 success of the venue and a positive guest experience.

Requirements

Professional-level food preparation and production knowledge equivalent to a hospitality or culinary degree or equivalent certified training; directly related work experience may be considered instead 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 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 cannot sponsor or take over sponsorship of employment visas at this time.
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 a minimum of 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 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.
Review plates going out to guests daily and taste products being served.
Participate in pre-shift and safety meetings with direct reports and staff.
Mentor and coach staff to support a team producing high-quality products for guests.
Ensure dietary restrictions can be accommodated.
Contribute to the overall success of the venue, including running the wheel or assisting servers and food runners.
Maintain high standards of cleanliness and sanitation in work and storage spaces.
Contribute to a positive guest experience while maintaining a professional attitude and appearance.
Oversee kitchen labor and food costs, employee lifecycle, human resource needs, and scheduling.
Help develop and enrich sanitation and safety protocols aligned with applicable laws and regulations.