Sous Chef Jobs

About The Position

Requirements

• Professional-level food preparation and production knowledge, typically acquired through a hospitality or culinary degree or equivalent certified training; directly related work experience may be considered instead.
• Proficiency and experience in high-volume catering-style food preparation.
• Proficiency with computer business applications, including working knowledge of computerized POS systems, Excel, and Word.
• Must be at least 18 years old to facilitate alcohol sales in Alaska.
• Must pass a pre-employment background check.
• Must be at least 18 years old to reside in company housing, where available.
• Must be eligible to work in the United States; the employer is unable to sponsor or take over sponsorship of employment visas at this time.
• Must have or be able to obtain an Alaska Food Handler Card and TAPS alcohol server permit.
• Ability to lift 50 pounds.
• Ability to work in a fast-paced environment with multiple tasks and external influences.
• Ability to work independently with minimal supervision while achieving daily goals.
• Ability to support and comply with company policies, procedures, guidelines, and health and safety standards.
• Ability to stand, walk, and work on feet for at least 8 hours per day.

Nice To Haves

• Working knowledge of warehousing or food storage.

Responsibilities

• Oversee food production, storage, and sanitation processes.
• Manage record keeping, control logs, and audits, and use FIFO practices to manage food costs.
• Ensure company HESS and sanitation procedures are followed to the highest standard, and complete internal audits regularly.
• Follow company recipes and ensure staff prep, prepare, and plate food to standard.
• Assist with menu development and creation when requested.
• Review plates going out to guests daily and taste the products being served.
• Participate in pre-shift and safety meetings with direct reports and staff.
• Mentor and coach staff to support a team that produces high-quality products for guests.
• Ensure the kitchen can accommodate dietary restrictions.
• Contribute to the overall success of the venue, including running the wheel or assisting servers and food runners as needed.
• Maintain cleanliness and sanitation in all work and storage spaces.
• Contribute to a positive guest experience while maintaining a professional attitude and appearance.
• Work closely with the Chef and Food and Beverage management team.
• Oversee kitchen labor and food costs, employee lifecycle, human resource needs, and scheduling.
• Help develop and enrich sanitation and safety protocols in accordance with applicable laws and regulations.

Benefits

• Free cruise after your first season.
• Reward for Referral Program.
• Experience of a lifetime.
• Rewards and incentives.
• Community service.
• Employee activities.
• Professional growth.