Executive Sous Chef - Multi-Outlet Mountain Resort

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

Benefits offered by this job

Competitive compensation

Employee Housing for a small fee —live

Paid time off & holidays

Free Mountain Pass for employees and 


Employee discounts on lodging, dining,

Medical, Dental, and Vision Insurance

Roth 401(k) & 401(k) Retirement Plan

Job summary

Alyeska Resort in Girdwood, Alaska, seeks an Executive Sous Chef to lead day-to-day kitchen operations across multiple outlets. You’ll collaborate with the Executive Chef, drive menu development, mentor culinary teams, and ensure exceptional quality, safety, and guest satisfaction in a fast-paced mountain resort setting.

You bring 5+ years in senior culinary roles, a culinary degree (ACF or equivalent) and strong cost controls, inventory management, and cross-department collaboration skills.

Qualifications

• 5+ years in a senior culinary role, high-volume, multi-outlet experience.
• 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.

Responsibilities

• Oversee day-to-day kitchen operations across the resort, ensuring quality.
• Lead menu development featuring trends and local ingredients.
• Mentor and develop culinary team members, fostering a collaborative kitchen culture.
• Maintain exceptional food quality, safety, and sanitation standards.
• Manage inventory and coordinate with Purchasing on stock levels and sourcing.
• Drive food cost controls through portion management and budget adherence.

Skills

Leadership

Menu development

Cost controls

Inventory management

Communication

Problem solving

Kitchen software

Education

Culinary degree or equivalent

ACF certification

Tools

Kitchen management software

Food-ordering systems

Microsoft Office

Job description

Alyeska Resort in Girdwood, Alaska, seeks an Executive Sous Chef to lead day-to-day kitchen operations across multiple outlets. You’ll collaborate with the Executive Chef, drive menu development, mentor culinary teams, and ensure exceptional quality, safety, and guest satisfaction in a fast-paced mountain resort setting.

You bring 5+ years in senior culinary roles, a culinary degree (ACF or equivalent) and strong cost controls, inventory management, and cross-department collaboration skills.