Sous Chef, Talkeetna Alaskan Lodge

Pursuit•Usa, AK

4d•Onsite

About The Position

The Sous Chef oversees the operation of Kenai Fjords Wilderness Lodge and Day Lodge on a remote island in Kenai Fjords National Park, in the absence of and under the direction of the Executive Chef. The role coordinates and trains prep cooks and kitchen stewards, prepares and serves meals, and helps ensure guests receive a high-quality lodging and dining experience. The Sous Chef also helps maintain a safe, clean, and well-supplied island operation while managing costs and minimizing waste. This is a remote, boat-in position, and employees are required to assist in other departments.

Requirements

Current CPR and First Aid.
Training for Alcohol Professionals (TAPs) certification.
Knowledge of proper food handling and preparation standards.
Strong communication and interpersonal skills.
Culinary school graduate, or previous experience as a cook or supervisor in food service operations, or an equivalent combination of experience and training.

Nice To Haves

ServSafe Food Protection Manager certificate.

Responsibilities

Provide excellent customer service to guests and team members, respond efficiently to comments and concerns, and ensure guests’ special needs are met.
Greet arriving and departing guests professionally and provide information about daily lodge functions and local activities.
Work with other departments to support guest satisfaction and maintain positive relationships with guests.
Assist with planning menus for all meals, taking dietary needs, guest experience, food surpluses, leftovers, expected guest numbers, popularity of dishes, and costs into account.
Prepare, cook, and clean up after meals at the wilderness lodge, including washing dishes.
Order, receive, store, and inventory supplies in coordination with the Chef, Day Lodge Lead, SWL Executive Chef, and KFT Warehouse Manager.
Maintain clean and sanitary kitchen, food preparation, and storage areas in accordance with health regulations.
Coordinate with the Chef on ordering, island events, scheduling, staffing, and safety training.
Coordinate with the island Maintenance Team on maintenance projects to keep facilities safe, clean, and suitable for the lodge.
Work with Seward-based managers to prepare the island for guests and consistently meet special requirements.
Conduct opening and closing duties, coordinate employee meals, support the day lodge, order materials, and perform other operational tasks as required.
Estimate food consumption and requisition foodstuffs and kitchen supplies.
Supervise cooks and other kitchen personnel, coordinate assignments, and support economical, timely, and safe food production.
Observe food preparation, cooking methods, portion sizes, and garnishing to ensure prescribed standards are met.
Familiarize new staff with kitchen practices and assist with ongoing training.
Arrive on time, ready to work, in a clean uniform and with a neat appearance.
Participate in emergency response activities, including firefighting and emergency medical activities within the employee’s training limitations.
Perform other duties as assigned.