Executive Sous Chef, Qavartarvik Customer Lodge

This is a fully remote position, open to applicants in Alaska.

📋 Description

• Prepare and present food while instructing and guiding cooks and kitchen staff in culinary techniques and presentation.

• Cook food in accordance with par level sheets as well as Nutritional Services and Health Department standards.

• Lead the Culinary Planning Meeting, focusing on next-day culinary strategies, events, holiday meals, and reviewing the previous day's post-production.

• Assist in the development of menus.

• Maintain accurate and updated recipe books, communicating any changes to the Regional Dietitian.

• Oversee quantity and quality control in food production and ensure sanitation in assigned areas.

• Input post-production data into FMS and analyze waste against par levels, actual production, and sales figures.

• Instruct and train the culinary team effectively.

• Coordinate with food service workers for the preparation of smaller items.

• Supervise serving lines to ensure food items are adequately stocked.

• Educate staff on FIFO rotation procedures.

• Conduct pre-service meetings with the food service team.

• Complete logs for freezer, cooler, warming temperatures, and sanitation compliance.

• Support safety initiatives and assist management in promoting the CARES customer service program.

• Adhere to department uniform standards and collaborate with other food service personnel.

• Supervise staff and perform additional tasks that contribute to the success of the department or unit.

⛳️ Requirements

• High School diploma or GED equivalent is required.

• An Alaska Food Handlers Card or ServSafe certification must be obtained within 30 days of hire.

• A minimum of two (2) years of experience in a commercial kitchen as a Sous Chef in a food service operation, restaurant, hotel, or hospital with substantial supervisory duties is necessary.

• Demonstrated experience supervising a back-of-house production team is essential.

• Ability to accurately follow standardized written recipes is required.

• Proficient in operating steam tables, dish machines, trash carts, knives, ovens, slicers, mixers, grills, grinders, fryers, broilers, flat tops, counter mixers, roasting ovens, and kettles.

• Candidates must be capable of speaking, understanding, reading, and writing in English as per contract requirements.

• Candidates must receive a flu shot before hire and annually thereafter as required by contract.

• Ability to lift and/or move up to 50 lbs is necessary.

• A valid Driver’s License and an acceptable driving record for the past three (3) years are preferred for vehicle insurance eligibility.

🏝️ Benefits

• DOE & Federal Benefits

• 4 weeks on and 4 weeks off rotational schedule

• Lodging provided

• Three meals per day provided