Campus Sous Chef: Lead High-Volume Dining & Menu Prep

Nana Management Services, LLC; Anchorage (AK); Hybrid; USD 55,000 - 75,000; Full time

Job summary

University of Alaska Anchorage is seeking a Sous Chef to support daily culinary operations, assist in menu development, supervise staff, and ensure high-quality, nutritious meals for campus communities. The role emphasizes food safety, inventory management, and a productive, clean kitchen in a high-volume setting.

Reporting to the Executive Chef, you will help with portion control, recipe adherence, and coordination of catering activities while maintaining a professional kitchen environment.

Qualifications

• High School diploma or GED required.
• Must obtain Municipality of Anchorage Food Handler's Card or ServSafe Certification within 30 days of hire.
• Preferred three years of Cook or Sous Chef experience.
• Ability to work independently and complete assignments promptly.
• Knowledge of various food production equipment.
• Valid driver's license with acceptable driving record.

Responsibilities

• Assumes 100% responsibility for quality of products served.
• Complies with standard portion sizes, cooking methods, quality standards and kitchen rules.
• Prepares proteins and other items using a range of kitchen equipment.
• Maintains a clean and sanitary workstation.
• Supports catering activities in a high-quality, cost-effective manner.
• Supervises staff as needed and contributes to menu planning.

Skills

Independent work

English proficiency

Food safety awareness

Education

High School diploma or GED

Tools

Food production equipment

ServSafe Certification

Food Handler's Card

Job description

University of Alaska Anchorage is seeking a Sous Chef to support daily culinary operations, assist in menu development, supervise staff, and ensure high-quality, nutritious meals for campus communities. The role emphasizes food safety, inventory management, and a productive, clean kitchen in a high-volume setting.

Reporting to the Executive Chef, you will help with portion control, recipe adherence, and coordination of catering activities while maintaining a professional kitchen environment.