Chef, Sous

Holland America/Princess Alaska-Yukon Land Operations

14d•Onsite

About The Position

Service Excellence. Performance. Integrity. Teamwork. Consistency. Innovation. Are you motivated by daily challenges and inspired to lead? As a Sous Chef, you will oversee all kitchen operations for your assigned venue, including managing labor and food costs, scheduling, and supporting the full employee lifecycle. You’ll collaborate closely with leadership to uphold and enhance sanitation and safety protocols in alignment with local, state, and company regulations.

Requirements

Must be willing to work the morning shift.
Demonstration of directly related work experience may be considered in lieu of the educational requirement.
This job normally requires more than one year of progressively responsible positions in restaurant or equivalent institution leadership.
Proficiency in the use of computer business applications.
Proficiency and experience with high volume catering type food preparation.
Must have or the ability to obtain an Alaska Food Handlers card and TAPS alcohol server permit.
Working knowledge of warehousing or food storage is preferred.
Must pass a pre-employment background check.
Minimum age of 18 years is required to reside in company housing, where available.
Must be eligible to work in the United States. Holland America-Princess is unable to sponsor or take over sponsorship of employment visas at this time (e.g., H-2B status).
Ability to lift 50 lbs.
Ability to organize and prioritize work, and maintain attention to time constraints, while working 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, and guidelines including support and comply with company health and safety standards.

Nice To Haves

Working knowledge of warehousing or food storage is preferred.

Responsibilities

You will work closely with Chef and Food and Beverage management team.
Supervision of food production, storage, and sanitation processes.
Oversee record keeping, control logs, auditing, and always remember the FIFO for the the management of food cost.
Ensure company HESS and sanitation procedures are followed and held the highest standard. You will complete internal audits at regular intervals.
Follow all company recipes, and ensure all staff are prepping, preparing and plating to standard.
Assist if requested in menu development and creation.
Daily presence viewing plates going out to guests and tasting of product being served.
Participate in pre-shift and safety meetings with direct reports and staff.
Mentor and coach staff to create a team that produces the highest level of products being served to our guests.
Ensure that we are able to accommodate dietary restrictions.
You are a vital part of the venue; always contributing to the overall success of your team. You can be seen running the wheel or assisting server and food runners.
Maintain high standards of cleanliness and sanitation in all work and storage spaces.
Contribute effectively to a positive guest experience while maintaining a professional attitude and appearance.