Executive Sous Chef

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

Are you passionate about culinary excellence and creating memorable dining experiences? Do you thrive on leading talented teams, developing exceptional menus, and delivering quality in a fast-paced kitchen environment? If you take pride in your craft and want to bring your culinary leadership to the mountains of Alaska, then Alyeska Resort is for you! We’re looking for an Executive Sous Chef to join our team in Girdwood, Alaska.

What You’ll Do

As the Executive Sous Chef, you’ll play a key leadership role in Alyeska Resort’s culinary operations, supporting the Executive Chef and overseeing day-to-day kitchen operations across multiple outlets, including Nordic Spa operations. You’ll help drive menu development, team performance, food quality, financial results, and safety and sanitation standards while creating exceptional experiences for our guests.

Your Responsibilities Will Include

• Oversee day-to-day kitchen operations across the resort, ensuring consistent, high-quality execution.
• Support the development of seasonal menus featuring current culinary trends and local ingredients.
• Lead, mentor, train, and develop culinary team members while fostering a collaborative and creative kitchen culture.
• Maintain exceptional food quality, presentation, safety, and sanitation standards.
• Manage inventory and work with Purchasing to maintain appropriate stock levels and source quality ingredients.
• Drive food cost controls through portion management, waste reduction, inventory management, and budget adherence.
• Collaborate with Food & Beverage leaders and other resort departments to deliver seamless guest experiences.
• Develop and execute menus for weddings, conferences, special events, and other functions.
• Oversee culinary recruitment, scheduling, payroll, performance reviews, and other administrative responsibilities.
• Monitor guest feedback and adapt culinary offerings to guest preferences and dietary needs.
• Review financial performance and make operational adjustments to optimize revenue and margins.
• Champion innovation and continuous improvement throughout the culinary operation.

What We Offer

• Competitive compensation
• Employee Housing for a small fee - live and play where you work
• Paid time off & holidays
• Free Mountain Pass for employees and qualified dependents
• Employee discounts on resort lodging, dining, shops, and Nordic Spa services
• Medical, Dental, and Vision Insurance
• Roth 401(k) & 401(k) Retirement Savings Plan

What We Need

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

What To Expect

• Lead in a dynamic, high-volume culinary environment serving multiple resort outlets.
• Be hands-on and highly engaged with culinary teams, resort leaders, and guests.
• Balance creativity and innovation with food quality, consistency, cost controls, and operational performance.
• Work a flexible schedule that may include extended hours, nights, weekends, and peak business periods.
• Work in a physically demanding kitchen environment requiring extended periods of standing, walking, lifting, bending, and moving throughout the operation.

About Alyeska Resort

Alyeska Resort is a world-class destination nestled in the mountains of Girdwood, Alaska, just 45 minutes south of Anchorage. With a 300+ room hotel, a Nordic Spa, and a renowned ski area, we offer an exciting and dynamic work environment where employees can work hard, play hard, and Live the Adventure!

Skills

• Seven Glaciers - Elevated fine dining with breathtaking mountaintop views.
• Sakura - Japanese-inspired cuisine featuring sushi and fresh seafood.
• Forte - Modern Italian flavors crafted with locally sourced ingredients.
• Abar - Upscale lounge experience with handcrafted cocktails and small plates.
• Sitzmark - The ultimate après-ski hangout serving classic pub fare.
• Carve - A lively spot for fresh, quick, and fun ski-in bites.
• Bore Tide Deli - Quick and delicious sandwiches, soups, and grab-and-go options.
• Tramway Café - Coffee, pastries, and light bites for a perfect start to the day.
• Banquets - Customizable catering for weddings, conferences, and special events.

Alyeska Resort is an Equal Opportunity Employer and a Drug-Free Workplace.