Chef, Sous

Princess Cruises and Holland America Line; Healy (AK); On-site; USD 28,000 - 47,000; Full time

Benefits offered by this job

Travel - FREE CRUISE AFTER FIRST SEAS

Referral Program

Experience – Of a lifetime!

Rewards & Incentives

Community Service

Employee Activities

Professional Growth

Job summary

Princess Cruises and Holland America Line seeks a Sous Chef to manage kitchen operations at the Denali Employee Community. You will oversee labor and food costs, scheduling, and support the employee lifecycle while upholding sanitation and safety standards.

You will mentor staff, ensure prep and plating quality, and collaborate with leadership in a fast-paced, high-volume environment with dietary accommodations for guests and crew.

Qualifications

• Demonstrated leadership in restaurant or equivalent settings.
• Proficiency with computer business applications.
• Experience in high-volume catering environments.
• Alaska Food Handlers card and TAPS alcohol server permit required or obtainable.
• Warehousing/food storage knowledge preferred.
• Background check may be required.
• Must be 18+ to reside in company housing where available.
• US work eligibility; no visa sponsorship provided.

Responsibilities

• Oversee kitchen operations for assigned venue, including labor and food cost control.
• Supervise food production, storage, and sanitation processes.
• Maintain records, logs, audits, and FIFO for food cost management.
• Ensure sanitation procedures and high standards are followed.
• Follow recipes; supervise prep, cooking, and plating to standard.
• Assist with menu development and product tasting.
• Attend pre-shift and safety meetings with staff; mentor team.
• Accommodate dietary restrictions and uphold guest experience.

Skills

Lift 50 lbs

Time management

Teamwork in fast-paced environment

Independent work

Health and safety compliance

Job description

Chef, Sous

Department: Food and Beverage

Employment Type: Seasonal - Full Time

Location: Denali Employee Community

Description

Service Excellence. Performance. Integrity. Teamwork. Consistency. Innovation. Are you motivated by daily challenges and inspired to lead? As a Sous Chef, you will oversee all kitchen operations for your assigned venue, including managing labor and food costs, scheduling, and supporting the full employee lifecycle. You’ll collaborate closely with leadership to uphold and enhance sanitation and safety protocols in alignment with local, state, and company regulations.

RESPONSIBILITIES

• You will work closely with Chef and Food and Beverage management team.
• Supervision of food production, storage, and sanitation processes.
• Oversee record keeping, control logs, auditing, and always remember the FIFO for the the management of food cost.
• Ensure company HESS and sanitation procedures are followed and held the highest standard. You will complete internal audits at regular intervals.
• Follow all company recipes, and ensure all staff are prepping, preparing and plating to standard.
• Assist if requested in menu development and creation.
• Daily presence viewing plates going out to guests and tasting of product being served.
• Participate in pre-shift and safety meetings with direct reports and staff.
• Mentor and coach staff to create a team that produces the highest level of products being served to our guests.
• Ensure that we are able to accommodate dietary restrictions.
• You are a vital part of the venue; always contributing to the overall success of your team. You can be seen running the wheel or assisting server and food runners.
• Maintain high standards of cleanliness and sanitation in all work and storage spaces.
• Contribute effectively to a positive guest experience while maintaining a professional attitude and appearance.

REQUIREMENTS

• Demonstration of directly related work experience may be considered in lieu of the educational requirement.
• This job normally requires more than one year of progressively responsible positions in restaurant or equivalent institution leadership.
• Proficiency in the use of computer business applications.
• Proficiency and experience with high volume catering type food preparation.
• Must have or the ability to obtain an Alaska Food Handlers card and TAPS alcohol server permit.
• Working knowledge of warehousing or food storage is preferred.
• 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

• Ability to lift 50 lbs.
• Ability to organize and prioritize work, and maintain attention to time constraints, while working in a team or group environment.
• 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.

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.