Meals - Homer, AK)

NANA Management Services•Anchorage, AK

56d•Remote

About The Position

The Remote Sous Chef plays a pivotal role in the daily culinary operations. Reporting to the Executive Chef, this position is responsible for assisting in menu development and execution, supervising kitchen staff, and ensuring the consistent delivery of high-quality, nutritious, and diverse meals. The Sous Chef will uphold strict food safety standards, manage inventory efficiently, and contribute to a positive and productive kitchen environment.This position will support the Land’s End Resort, a 117-room hotel, in Homer, AK. This is a rotational position working 3-weeks on & 3-weeks off. Shift hours vary between 10-12hrs per day working up to seven days per week. The point of hire origin is Anchorage, AK.

Requirements

Must have a High School diploma or GED equivalent.
Must have or obtain a Municipality of Anchorage Food Handler’s Card or ServSafe Certification contingent upon 30 days of hire.
Three (3) years of documented Sous Chef experience within a restaurant, hotel, or hospitality setting.
Must have knowledge and training in using a variety of food production equipment.
A valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance policy
Contract requires employees to speak, understand, read and write English.

Nice To Haves

Preference will be given to the candidate with a minimum of three (3) years of consecutive employment in a similar operation with comparable responsibilities.
Documented scratch baking experience.
ServSafe Certified Manager Certificate.
Formal culinary training.

Responsibilities

Assumes 100% responsibility for quality of products served.
Knows and consistently complies with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Prepares a variety of proteins such as wild game, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Knowledge of traditional foods.
Ensures all catering activities and services are provided in a high quality, consistent, and cost-effective manner.
Maintains a clean and sanitary workstation.
Follows proper plate presentation and garnish set up for all dishes.
Assists in food prep assignments during off-peak periods as needed.
Attend all scheduled employee meetings and bring suggestions for improvement.
Meets with supervisors to discuss daily menus, issues, and problems.
Supports an effective safety program.
Must be able to work independently and complete assignments in a timely manner.
This position may be responsible for the supervision of staff.
Performs other duties as assigned by the Management Team.
Other duties that are pertinent to the department or unit’s success also may be assigned.