Meals - Bethel, AK)

NANA Management Services•Anchorage, AK

22h•Onsite

About The Position

The Executive Sous Chef is responsible for food production and other culinary duties in a commercial kitchen under the direction of the Executive Chef. The position supports the Qavartarvik Customer Lodge, a 109-room hotel in Bethel, Alaska, with a full restaurant/café and a 200-seat dining area. This is a rotational position based in Bethel, with four weeks on and four weeks off. Lodging and three meals per day are provided. Point-of-hire origins are Anchorage, Alaska, and the YKHC Service Area. The role supervises staff and may be assigned other duties pertinent to the department or unit’s success.

Requirements

High school diploma or GED equivalent.
Alaska Food Handlers Card or ServSafe certification, contingent upon obtaining it within 30 days of hire.
At least two (3) years of commercial kitchen experience as a Sous Chef in a food service operation, restaurant, hotel, or hospital, with significant supervisory responsibilities. (The posting states “two (3) years.”)
Proven experience supervising a back-of-house production team.
Ability to follow standardized written recipes.
Proficiency with steam tables, dish machines, trash carts, knives, ovens, slicers, mixers, grills, grinders, fryers, broilers, flat tops, counter mixers, roasting ovens, and kettles.
Ability to speak, understand, read, and write English, as required by the contract.
Must receive a flu shot before hire and annually thereafter, as required by the contract.

Nice To Haves

Three years of direct food preparation experience.
Cafeteria dining or healthcare experience.
Valid driver’s license and an acceptable driving record for the past three years to qualify under NMS’ vehicle insurance policy.

Responsibilities

Prepare and present food, and instruct and guide cooks and kitchen staff in cooking and presentation.
Prepare food according to par-level sheets and Nutritional Services and Health Department standards.
Lead culinary planning meetings to review the next day’s plan, events, holiday meals, and the prior day’s post-production.
Assist the Senior Director and Café Manager with menu development.
Maintain accurate, updated recipe books and communicate changes to the Regional Dietitian.
Control food production quantity and quality and maintain sanitation in assigned areas.
Manage production records in the food management system (FMS), compare waste with par levels and actual production, and review sales numbers.
Instruct and train the culinary team.
Arrange for food service workers to complete smaller-item preparation.
Oversee serving lines and ensure food items are properly stocked.
Observe and instruct staff on FIFO rotation procedures for food-related items.
Conduct pre-service meetings with food service staff before the assigned shift.
Complete freezer, cooler, and warming temperature and sanitation logs.
Support an active safety program.
Help management promote the CARES customer service program.
Follow department uniform standards.
Assist other food service personnel as needed.
Supervise staff.
Perform other duties pertinent to the department or unit’s success as assigned.