Chef, Executive Sous

Princess Cruises and Holland America Line; Skagway (AK); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Travel - cruise benefits

Referral rewards

Professional growth

Employee activities

Experience – Of a lifetime

Rewards & Incentives

Community Service

Job summary

Princess Cruises and Holland America Line seeks an Executive Sous Chef to oversee all kitchen operations across multiple venues in Holland America Skagway Inn, Alaska.

You’ll manage labor and food costs, lead seasonal teams, and ensure sanitation and safety protocols align with applicable laws and company policies. The role emphasizes menu standards, guest experience, and regulatory compliance in a dynamic cruise-ship environment.

Qualifications

• Requires professional knowledge in food prep and production, via hospitality/culinary degree or equivalent training.
• Proficiency with computer business apps; POS, Excel, Word.
• Able to work legally in the United States and 18+ for alcohol service in Alaska.

Responsibilities

• Oversee kitchen operations for multiple venues, including labor and food costs.
• Lead seasonal staff to uphold menu standards and dining experience.
• Monitor daily operations: guest service, sanitation, menu standards, staff performance.
• Contribute to strategies to increase revenue and control costs.
• Comply with Company policies and government regulations; uphold HESS and RAAS.
• Prepare reports and maintain records; participate in interviewing, hiring, and training.
• Supervise and manage performance, time, corrective actions, and training.

Skills

Serve-safe Manager

Alcohol service knowledge

Independent work

Team leadership

Education

Hospitality or culinary degree

Tools

POS systems

Excel

Word

Job description

Chef, Executive Sous

Department: Food and Beverage

Employment Type: Seasonal - Full Time

Location: Holland America Skagway Inn

Description

Service Excellence. Performance. Integrity. Teamwork. Consistency. Innovation.

Do you love to be inspired and challenged daily? You will oversee the entire kitchen operation for specific venue including labor and food costs, employee lifecycle, human resource needs, and scheduling. You will help to develop and enrich sanitation and safety protocols to align with state, local, and Company laws and regulations.

RESPONSIBILITIES

• Helps full-time team manage the back-of-house operations among multiple venues including the two full-service dining spaces, two fast-casual venues, two coffee/espresso markets, and a baking/prep satellite kitchen.
• Lead seasonal team members to ensure menu standards and dining experience expectations are being upheld.
• Monitors the daily operations, including guest service, sanitation, menu standards, and team member performance to ensure customer satisfaction and operational objectives and goals are met.
• Contribute to the strategies that increase revenue goals, and maintain food costs and guest satisfaction.
• Complies with all management responsibilities in accordance with Company policies, objectives, and applicable government laws and regulations.
• Adhere to and enforce Health, Environment, Safety, and Security (HESS) requirements.
• Adhere to and enforce Risk Advisory and Assurance Services (RAAS) requirements.
• Helps prepare reports and maintains records.
• Participates in the interviewing, hiring, and training of food and beverage employees.
• Responsible for the supervision, performance management, time management, corrective action, and training of directly assigned personnel.

REQUIREMENTS

• This job normally requires a professional level of knowledge in food preparation and production equivalent to that which would be acquired through the completion of a hospitality or culinary degree or equivalent certified training. Demonstration of directly related work experience may be considered in lieu of the educational requirement.
• Proficiency in the use of computer business applications, with working knowledge of computerized point of sales (POS) systems, Excel, and Word.
• Minimum age of 18 years is required to facilitate the sale of alcohol in the State of Alaska.
• Must pass a pre-employment background check.
• Minimum age of 18 years is required to reside in company housing, where available.
• Must be eligible to work in the United States. Holland America-Princess is unable to sponsor or take over sponsorship of employment visas at this time (e.g., H-2B status).

KNOWLEDGE, SKILLS, & ABILITIES

• Must have or the ability to obtain a Serve-safe Manager Certificate.
• Must have or the ability to obtain an Alaska Food Handler Card and TAPS alcohol server permit.
• Working knowledge of warehousing or food storage is preferred.
• Ability to lift 50 lbs.
• 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 and guidelines including support and comply with company health and safety standards.
• Ability to stand/walk/work on feet for minimum of 8 hours per day.

BENEFITS

• Travel - FREE CRUISE AFTER YOUR FIRST SEASON!
• Reward for Referral Program
• Experience – Of a lifetime!
• Rewards & Incentives
• Community Service
• Employee Activities
• Professional Growth

HAP Alaska Yukon is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, or national origin, disability or protected veteran status.