Sous Chef

Allen Marine Inc•Juneau, AK

19d

About The Position

This position is responsible for leading the transport, inventory, safety, and sanitization of all food production, this will be in the direction of the Executive Chef. Our focus is to provide a quality, locally sourced meal while maintaining an impeccably clean operation for a five-star tour experience for each guest. This position is both shoreside and lodge-based.

Requirements

Must be at least 18 years of age.
At least 1 to 2 years of experience in a commercial kitchen.
Proficient in knife skills.
Proficient in leadership and management.
Administrative skills are preferred.
Must have/obtain current certifications for ServSafe. Alaska Training for Alcohol Professionals (TAP), Alaska Food Handlers, and CPR/First Aid.
Valid US driver’s license and a clean driving record.
Must pass a security background check and DOT drug test.
Must be drug-free (pre-employment screening and enrollment in a random drug testing program is required by the Coast Guard).

Nice To Haves

Serve Safe Certified
Strong background in both front and back-of-house operations.

Responsibilities

Maintain a clean appearance and uphold positive cultural standards.
Must be able and willing to prepare recipes precisely as directed.
Must be able and willing to prepare the same menu, with consistent quality and precision.
Work under the direction of the Executive Chef and Food and Beverage management team.
Supervision of food production, inventory, storage, and sanitation processes.
Oversee record keeping, control logs, auditing, and management of food costs.
Ensure all food and beverage products are being prepared and plated based on company recipes and standards.
Supervise staff in food storage temperature logs and proper labeling practices.
Support proper HACCP protocols: clean and sanitize work areas and equipment.
Be in continual compliance with food health and safety regulations and guidelines.
Supervise other crew in areas such as food prep, bar, retail, lodge service, and maintaining lodge appearance, cleanliness, sanitation, and safety.
Enhance experience for guests by answering questions and assisting guests with specific problems/requests.
Help in the preparation and design of all food and drinks menus.
Produce high-quality meals and assist with recipe creation.
Effectively provide feedback take feedback and lead your team assertively and respectfully.
Ensure that the kitchen operates in a timely fashion that meets our standards.
Fill in for the Executive Chef in planning and directing food and beverage preparation when necessary.
Mentor and train kitchen staff, establish a working schedule and assess staff’s performance.
Order supplies to stock inventory appropriately
Maintain a positive and professional approach with coworkers and guests.
Special projects may be assigned as required by the business.