Sous Chef, Talkeetna Alaskan Lodge

Pursuit Collection•Talkeetna, AK

About The Position

The Sous Chef oversees kitchen operations and supports the Executive Chef across food preparation, service, staffing, safety, and guest experience. The posting describes work in both a lodge kitchen and a remote, boat-in wilderness lodge and day lodge on an island in Kenai Fjords National Park. At the remote location, the Sous Chef directs kitchen operations in the Executive Chef’s absence and by the Chef’s direction, and may assist in other departments as required. The role includes preparing and cooking meals, leading food production for restaurant and banquet service, maintaining sanitation and food-safety standards, and supporting menu planning and inventory. The Sous Chef works with kitchen and other lodge teams to ensure that guests receive high-quality dining and lodging experiences, supplies are available, facilities are clean and safe, costs are managed, and waste is minimized. Relocation to the area and legal authorization to work in the United States are required for the Whitefish, Montana-based role described in the posting.

Requirements

Two years of leadership experience in a high-volume, fast-paced, full-service restaurant.
Current ServSafe certification or a food-handler sanitation certificate; the remote-lodge description separately lists current CPR and First Aid and Training for Alcohol Professionals (TAPs) certification.
Knowledge of proper food handling and preparation standards.
Strong written, verbal, communication, and interpersonal skills.
Ability to make sound decisions, solve problems, and exercise good judgment.
Ability to organize and prioritize multiple tasks and complete duties accurately and on time in a fast-paced environment.
Strong commitment to positive working relationships and a hospitality- and service-focused approach with internal and external partners.
Flexibility and adaptability, including willingness to work with geographically dispersed, diverse teams in a seasonal environment.
Resourcefulness, initiative, and ability to anticipate issues and opportunities.
Culinary school graduate, prior cook or food-service supervisor experience, or an equivalent combination of experience and training.
Legal ability to work in the United States; relocation to the area is required for the Whitefish, Montana-based role described.

Nice To Haves

Experience in high-volume banquet and wedding catering.
Experience working in a seasonal environment with diverse teams.
ServSafe Food Protection Manager certificate.

Responsibilities

Supervise and coach kitchen staff, including prep cooks, cooks, kitchen stewards, and other team members; support training and development.
Lead restaurant, banquet, and meal production, including preparation, line cooking, expediting, and cleanup after meals.
Observe food preparation, cooking, portioning, garnishing, and plating to maintain consistent quality and food-safety standards.
Plan or assist with menu planning, specials, and food utilization, taking guest needs, dietary options, local ingredients, costs, and expected meal counts into account.
Maintain clean and sanitary kitchen, food-preparation, and storage areas in accordance with health regulations.
Assist with ordering, purchasing, receiving, storing, and inventorying food and kitchen supplies; manage costs and minimize waste.
Coordinate staffing, scheduling, safety training, special events, and employee meals with the Chef and other relevant teams.
Provide excellent guest service, address comments and concerns, accommodate special needs, and communicate clearly with guests and team members.
Coordinate with other departments and managers to support guest satisfaction and ensure lodge facilities and supplies are ready and well maintained.
Participate in opening and closing duties, day lodge support, maintenance projects, and other duties as assigned.
Participate in emergency response activities, including firefighting and emergency medical activities within the limits of the employee’s training.