Executive Sous Chef

Hilton; Anchorage (AK); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Flexible schedule

Medical, dental & vision

PTO

Employee discounts

401(k) plan

Bonus opportunities

Job summary

Hilton Anchorage seeks an experienced Executive Sous Chef to lead kitchen operations in our downtown hotel. You will manage food preparation, production, and staff training to ensure top-quality service for restaurant, bar, and events.

The role requires strong leadership, culinary excellence, and the ability to work flexible shifts including nights and weekends in a busy hospitality setting.

Qualifications

• 2–5 years cooking in fine dining or culinary leadership.
• Culinary degree or diploma from an accredited school.
• Flexibility to work nights, weekends, and holidays.
• Food safety certification preferred (SERV Safe, HACCP).

Responsibilities

• Oversee kitchen operations and production.
• Train and supervise kitchen staff.
• Ensure quality, portion control, and cost efficiency.
• Maintain sanitation and safety standards.
• Cover Executive Chef in their absence.
• Coordinate with dining room and management.

Skills

Kitchen management

Food safety

Leadership

Cost control

Staff training

Education

Culinary degree/diploma

Job description

The Hilton Anchorage Hotel is looking for an experienced Executive Sous Chef to join our team. This role is essential in ensuring the smooth operation of the food division in the hotel.

We are the largest full-service hotel with 606 rooms located in downtown Anchorage. The hotel has a full-service restaurant, bar, room service, concierge lounge, exercise room, indoor pool and 23,000 sq. ft of functional event space.

Responsibilities:

• Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff.
• Ensure efficient, cost-effective operation and profitability of food production.
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order.
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner.
• Assume the role as Executive Chef in his or her absence.
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications.
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met.
• Assure kitchen personnel is trained in best cleanliness and sanitation practices.
• Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
• Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions.

Qualifications:

• Food Safety Certification (e.g., SERV Safe, HACCP)
• Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred.
• Culinary Degree/Diploma: culinary education from an accredited culinary school or institute. This includes Certificate, Diploma, or associate's degree in culinary arts or a related field.
• Any specialized training in pastry, butchery, or other culinary disciplines
• Flexibility to work varied shifts, including nights, weekends, and holidays.

Schedule Options:

• Flexible shifts
• Day/Evening shifts available
• Rotating weekends and weekend availability as needed

Benefits:

• Flexible Schedule
• Medical, Dental & Vision Insurance
• Paid Time Off (PTO)
• Employee Discounts
• and 401(K).

Supplemental Pay:

• Bonus opportunities

Work Location: In-person