Executive Sous Chef

Alyeska Resort•Anchorage, AK

10d•Onsite

About The Position

Executive Sous Chef Are you passionate about culinary excellence and creating memorable dining experiences? Do you thrive on leading talented teams, developing exceptional menus, and delivering quality in a fast-paced kitchen environment? If you take pride in your craft and want to bring your culinary leadership to the mountains of Alaska, then Alyeska Resort is for you! We’re looking for an Executive Sous Chef to join our team in Girdwood, Alaska. What You’ll Do As the Executive Sous Chef, you’ll play a key leadership role in Alyeska Resort’s culinary operations, supporting the Executive Chef and overseeing day-to-day kitchen operations across multiple outlets, including Nordic Spa operations. You’ll help drive menu development, team performance, food quality, financial results, and safety and sanitation standards while creating exceptional experiences for our guests.

Requirements

5+ years of experience in a senior culinary role, with experience in high-volume, fine-dining, and multi-outlet environments.
Proven ability to lead, inspire, coach, and develop culinary teams in a high-pressure environment.
In-depth knowledge of global cuisines, culinary techniques, and ingredients.
Strong understanding of food cost controls, inventory management, and budget adherence.
Ability to balance culinary creativity with consistent quality standards and operational execution.
Excellent communication and interpersonal skills with the ability to collaborate across departments.
Strong problem-solving skills and the ability to make timely decisions in a fast-paced environment.
Proficiency with kitchen management software, food-ordering systems, and Microsoft Office.
Culinary degree or equivalent experience; ACF or similar culinary certification is a plus.
Resort or hotel culinary experience is preferred.

Nice To Haves

ACF or similar culinary certification is a plus.
Resort or hotel culinary experience is preferred.

Responsibilities

Oversee day-to-day kitchen operations across the resort, ensuring consistent, high-quality execution.
Support the development of seasonal menus featuring current culinary trends and local ingredients.
Lead, mentor, train, and develop culinary team members while fostering a collaborative and creative kitchen culture.
Maintain exceptional food quality, presentation, safety, and sanitation standards.
Manage inventory and work with Purchasing to maintain appropriate stock levels and source quality ingredients.
Drive food cost controls through portion management, waste reduction, inventory management, and budget adherence.
Collaborate with Food & Beverage leaders and other resort departments to deliver seamless guest experiences.
Develop and execute menus for weddings, conferences, special events, and other functions.
Oversee culinary recruitment, scheduling, payroll, performance reviews, and other administrative responsibilities.
Monitor guest feedback and adapt culinary offerings to guest preferences and dietary needs.
Review financial performance and make operational adjustments to optimize revenue and margins.
Champion innovation and continuous improvement throughout the culinary operation.