Lodge Sous Chef — Alaska Culinary Leader

Allen Marine; Juneau (AK); On-site; USD 25,000 - 29,000; Full time

Job summary

Allen Marine in Juneau, AK, is seeking a Sous Chef to support the Executive Chef in coordinating daily culinary operations, food preparation, inventory management, and food safety across shoreside and lodge-based operations.

You will train kitchen and catering personnel, ensure high-quality, locally inspired meals, and maintain safe, efficient kitchen practices in a dynamic tour environment. Weekend availability may be required.

Qualifications

• Must be at least 18 years of age.
• Two years of professional culinary or commercial kitchen experience; prior experience coordinating kitchen workflow preferred.
• Proficiency in knife skills, food preparation, cooking techniques, and safe kitchen equipment use.
• Working knowledge of food sanitation, safe food storage, temperature controls, and kitchen cleaning practices.
• Ability to organize work, train colleagues, and communicate effectively in a high-volume service environment.
• Valid Alaska Food Worker Card or ability to obtain before performing duties requiring it.
• Ability to satisfy pre-employment screening including a background and drug test.
• Valid Alaska TAP certification if duties require alcohol service or supervision.

Responsibilities

• Coordinate daily food preparation, cooking, plating, and service in accordance with approved recipes, portion sizes, and presentation standards.
• Maintain consistent food quality, freshness, and timely meal service in a fast-paced tour environment.
• Assist the Executive Chef with menu improvements, recipe development, and locally sourced ingredients.
• Coordinate daily kitchen operations when the Executive Chef is absent, within established management direction.

Skills

Knife skills

Food preparation

Cooking techniques

Kitchen safety

Food sanitation

Communication

Training / coaching

Background check clear

Alaska TAP certification

Job description

Allen Marine in Juneau, AK, is seeking a Sous Chef to support the Executive Chef in coordinating daily culinary operations, food preparation, inventory management, and food safety across shoreside and lodge-based operations.

You will train kitchen and catering personnel, ensure high-quality, locally inspired meals, and maintain safe, efficient kitchen practices in a dynamic tour environment. Weekend availability may be required.