Sous Chef
About The Position
Skagway Brewing Company is seeking an experienced and dedicated Sous Chef to support all kitchen operations. The Sous Chef serves as second-in-command—assisting the Executive Chef, leading the prep kitchen, and ensuring the production of high-quality, consistent food. This role trains and guides kitchen staff, maintains food-handling standards, and ensures strong communication across departments. Candidates must demonstrate a strong work ethic, passion for culinary excellence, and knowledge of D.E.C. operating procedures. The ideal person is an efficient communicator, attentive listener, and effective motivator who thrives in a fast-paced environment and leads by example. This is a seasonal, full-time position averaging 50 hours per week during the cruise season, with occasional on-call availability as reasonably determined by the Operations Manager. This position reports directly to the Executive Chef.
Requirements
- 3+ years in a high-volume kitchen as a Sous Chef, Lead Line Cook, or Kitchen Manager preferred.
- Strong communication, leadership, and organizational skills.
- Professional appearance and a friendly, approachable demeanor.
- Ability to multitask, stay organized, and remain calm under pressure.
- Team-oriented; collaborates well with other managers and staff.
- Ability to stand 10+ hours per day and lift 35+ lbs.
- Must have or obtain: State of Alaska TAPs Card and Managerial Food Handler’s Card.
- Employment is contingent upon successful completion of a background check, in accordance with applicable law.
Responsibilities
- Provide direction, training, and coaching to BOH staff; set performance standards and support skill development.
- Lead with professionalism, maintaining a positive and organized work environment.
- Supervise staff on shift; assist with problem-solving, conflict resolution, and performance communication.
- Ensure employees follow company policies; assist with disciplinary documentation under the SBC handbook.
- Maintain a State of Alaska D.E.C. Certified Food Protection Manager certification.
- Enforce all D.E.C. and OSHA regulations and ensure proper food-handling procedures.
- Train staff on menu items, recipes, and SOPs; maintain consistency in quality and presentation.
- Ensure timely and respectful communication between all departments.
- Maintain kitchen cleanliness, safety, and organization; report unresolved issues to appropriate personnel.
- Assist in menu development, specials planning, and portion standards with the Executive Chef.
- Assist with food ordering and inventory management as needed.
- Help maintain food and labor cost goals; support waste tracking and efficiency improvements.
- Learn and assist in maintaining Restaurant365 modules, including recipes, inventory, waste logs, and scheduling.
- Assume BOH responsibilities in the Executive Chef’s absence and help resolve customer food-related concerns.
- Support labor efficiency ratios and ensure cost-effective BOH operations.
- Contribute to training manuals and ensure consistent onboarding and staff development.
Benefits
- Performance bonus up to $3,000 at season’s end.
- $35 daily per diem for food while working on-site.
- 50% off meals for self and immediate family (after per diem).
- 50% off food & retail at Salty Siren (sister restaurant).
- Subsidized seasonal housing available.
- Fun, collaborative environment where you’ll make lifelong friends.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
