Executive Sous Chef — Lead Fine-Dining Kitchen Team

Hilton Anchorage; Anchorage (AK); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Flexible Schedule

Medical Insurance

Dental & Vision Insurance

PTO

Employee Discounts

401(k)

Bonus Opportunities

Job summary

Hilton Anchorage is seeking an experienced Executive Sous Chef to lead the hotel’s food division, ensuring high quality and consistent kitchen operations in a busy downtown property. You will train staff, manage food costs, maintain sanitation standards, and step in as Executive Chef when needed.

This role requires leadership in a fine-dining environment and flexibility to work varied shifts, including nights and holidays.

Qualifications

• Food Safety Certification (e.g., SERV Safe, HACCP)
• Minimum 2-5 years cooking experience in a fine dining environment with culinary leadership preferred
• Culinary degree/diploma from an accredited culinary school or institute (certificate, diploma, or associate degree)
• Specialized training in pastry, butchery, or other culinary disciplines
• Flexibility to work varied shifts, including nights, weekends, and holidays

Responsibilities

• Manage all kitchen activities including food preparation and training of kitchen staff
• Ensure efficient, cost-effective operation and profitability of food production
• Supervise and inspect equipment for cleanliness and proper operation
• Ensure high quality food presentation and timely service
• Cover Executive Chef duties in their absence
• Adhere to standards of food quality, recipes, and presentation
• Monitor storage, stock, and food rotation; maintain sanitation standards
• Ensure kitchen staff follow cleanliness and sanitation practices
• Communicate clearly with managers, staff, and guests
• Work long hours in hot conditions

Skills

Food Safety Certification

Leadership

Fine dining cooking

Education

Culinary degree/diploma

Pastry/butchery training

Job description

Hilton Anchorage is seeking an experienced Executive Sous Chef to lead the hotel’s food division, ensuring high quality and consistent kitchen operations in a busy downtown property. You will train staff, manage food costs, maintain sanitation standards, and step in as Executive Chef when needed.

This role requires leadership in a fine-dining environment and flexibility to work varied shifts, including nights and holidays.