Executive Sous Chef — Rotational, Lodging & Meals

Nana Management Services, LLC; Anchorage (AK); Hybrid; USD 65,000 - 80,000; Full time

Benefits offered by this job

Lodging provided

Three meals per day

Job summary

The Executive Sous Chef at Nana Management Services, LLC supports the Qavartarvik Customer Lodge in Bethel, AK, a 109-room hotel with a 200-seat dining area. The rotation is 4 weeks on and 4 weeks off; lodging and three meals per day are provided.

Responsibilities include leading a culinary team, maintaining recipe books, ensuring quality and sanitation, and coordinating with the CPM and Senior Director on menus and events.

Qualifications

• Must have High School diploma or GED equivalent.
• Must have Alaska Food Handlers Card or ServSafe certification contingent upon 30 days of hire.
• Must haveat least two (3) years of commercial kitchen experience, as a Sous Chef,in a food service operation, restaurant, hotel or hospital with significant supervisory responsibilities.
• Proven experience with supervising and a back-of-house production team.
• Able to follow standardized written recipes.
• Contract requires employees to speak, understand, read and write English.
• Contract requires candidate to get a flu shot pre-hire and annually thereafter.

Responsibilities

• Prepares and presents food and/or instructs and guides cooks and kitchen staff in the cooking and presentation of food.
• Prepare food as indicated by par level sheets and in accordance with both Nutritional Services and Health Department standards.
• Leads the CPM (Culinary Planning Meeting), which reviews the culinary planning for the next day, discusses any events and holiday meals and post-production for the day before.
• Assist the Senior Director and Café Manager with menu development.
• Responsible for the maintenance and accuracy of the recipe books, keeping them updated with any changes. All changes are communicated to the Regional Dietitian.
• Responsible for quantity and quality control in food production as well as overall sanitation of assigned areas.
• Manage the production process by inputting post-production numbers into the food management system used, FMS and comparing waste to par, actual produced amounts and reviewing sales numbers.
• Responsible for instructing and training of the culinary team.
• Arranges for food service workers to complete smaller item preparation.
• Oversees food serving lines to ensure food items are properly stocked.
• Observes and instructs others on the proper rotation (FIFO) procedures to be followed for all food related items.
• Preform pre-service meetings with food service staff before assigned shift.
• Completes all freezer, cooler and warming temperature and sanitation logs.
• Supports an active safety program.
• Help management drive the CARES customer service program.
• Follows uniform standards according to department policies.
• Assist other food service personnel at any given time.
• This position is responsible for the supervision of staff.
• Other duties that are pertinent to the department or unit's success also may be assigned.

Skills

Supervisory experience

Back-of-house production

Recipe following

English proficiency

Education

High School diploma or GED

Tools

Steam tables

Dish machine

Knives

Ovens

Slicers

Mixers

Grill

Fryer

Broiler

Flat tops

Roasting ovens

Kettle

Job description

The Executive Sous Chef at Nana Management Services, LLC supports the Qavartarvik Customer Lodge in Bethel, AK, a 109-room hotel with a 200-seat dining area. The rotation is 4 weeks on and 4 weeks off; lodging and three meals per day are provided.

Responsibilities include leading a culinary team, maintaining recipe books, ensuring quality and sanitation, and coordinating with the CPM and Senior Director on menus and events.