Sous Chef, Full-Time - Land's End Resort (Wage DOE & Benefits - Homer, AK)
About The Position
The Sous Chef plays a pivotal role in daily culinary operations at Land’s End Resort, a 117-room hotel in Homer, Alaska. Reporting to the Executive Chef, the Sous Chef assists with menu development and execution, supervises kitchen staff as applicable, and helps ensure the consistent delivery of high-quality, nutritious, and diverse meals. The role upholds food safety standards, manages inventory efficiently, and contributes to a positive and productive kitchen environment. The position includes preparing and presenting food, supporting catering activities, maintaining a sanitary workstation, and collaborating with supervisors about daily menus and kitchen issues. The employee works in an indoor commercial hotel kitchen with moderate to loud noise and may be required to lift or move up to 50 pounds. Travel is not required.
Requirements
- High school diploma or GED equivalent.
- Must have or obtain a Municipality of Anchorage Food Handler’s Card or ServSafe Certification within 30 days of hire.
- Three years of documented Sous Chef experience in a restaurant, hotel, or hospitality setting.
- Knowledge and training in the use of a variety of food production equipment.
- Valid driver’s license and an acceptable driving record for the previous three years to be eligible under NMS’ vehicle insurance policy.
- Ability to speak, understand, read, and write English.
Nice To Haves
- At least three consecutive years of employment in a similar operation with comparable responsibilities.
- Documented scratch baking experience.
- ServSafe Certified Manager Certificate.
- Formal culinary training.
Responsibilities
- Assume responsibility for the quality of products served.
- Consistently follow standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
- Prepare proteins and other food items, including wild game, seafood, poultry, and vegetables, using broilers, ovens, grills, fryers, and other kitchen equipment.
- Apply knowledge of traditional foods.
- Ensure catering activities and services are delivered in a high-quality, consistent, and cost-effective manner.
- Maintain a clean and sanitary workstation.
- Follow proper plate presentation and garnish setup for all dishes.
- Assist with food preparation assignments during off-peak periods as needed.
- Attend scheduled employee meetings and offer suggestions for improvement.
- Meet with supervisors to discuss daily menus, issues, and problems.
- Support an effective safety program.
- Work independently and complete assignments in a timely manner.
- Supervise staff when assigned.
- Perform other duties as assigned by the Management Team or as pertinent to the department or unit’s success.
Benefits
- Benefits are mentioned in the job title, but specific benefits are not listed.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
