Alaska Resort Executive Sous Chef — Menu & Team Leader

Alyeska Resort; Anchorage (AK); On-site; USD 95,000 - 125,000; Full time

Benefits offered by this job

Competitive compensation

Employee housing

Paid time off & holidays

Free Mountain Pass

Employee discounts on lodging, dining,

Medical, Dental & Vision Insurance

Roth 401(k) & 401(k)

Job summary

Alyeska Resort in Girdwood, Alaska seeks an Executive Sous Chef to lead day‑to‑day kitchen operations across multiple outlets, including Nordic Spa dining. You will drive menu development, mentor teams, ensure top food quality, safety, and cost control while delivering memorable guest experiences.

The role requires 5+ years in a senior culinary role, a culinary degree or equivalent, and a passion for high‑quality, high‑volume cooking in a resort environment.

Qualifications

• 5+ years of experience in a senior culinary role, including high-volume, fine-dining and multi-outlet environments.
• Proven ability to lead, inspire, coach, and develop culinary teams in a high-pressure setting.
• In-depth knowledge of global cuisines, techniques, and ingredients.
• Strong understanding of food cost controls, inventory management, and budget adherence.
• Ability to balance culinary creativity with consistent quality and operational execution.
• Excellent communication and interpersonal skills across departments.
• Proficiency with kitchen management software, ordering systems and MS Office.
• Culinary degree or equivalent; ACF or similar certification is a plus; resort or hotel experience preferred.

Responsibilities

• Oversee day-to-day kitchen operations across the resort and multiple outlets.
• Support development of seasonal menus featuring local ingredients and trends.
• Lead, mentor, train and develop culinary teams and foster a collaborative kitchen culture.
• Maintain high standards of food quality, safety and sanitation.
• Manage inventory and collaborate with Purchasing on stock levels and sourcing.
• Drive food cost controls through portion management and budget adherence.
• Collaborate with other departments to deliver seamless guest experiences.
• Develop and execute menus for weddings, conferences and events.
• Oversee recruiting, scheduling, payroll and performance reviews.
• Monitor guest feedback and adjust offerings to preferences and dietary needs.
• Review financial performance and make operational adjustments to optimize revenue and margins.
• Champion innovation and continuous improvement in the culinary operation.

Skills

Team leadership

Menu development

Food safety

Budget management

Communication

Mentoring

Education

Culinary degree or equivalent

ACF or similar certification (plus)

Tools

Kitchen management software

Food ordering systems

Microsoft Office

Job description

Alyeska Resort in Girdwood, Alaska seeks an Executive Sous Chef to lead day‑to‑day kitchen operations across multiple outlets, including Nordic Spa dining. You will drive menu development, mentor teams, ensure top food quality, safety, and cost control while delivering memorable guest experiences.

The role requires 5+ years in a senior culinary role, a culinary degree or equivalent, and a passion for high‑quality, high‑volume cooking in a resort environment.