Lodge Sous Chef: Lead High-Volume Culinary Ops

Allen Marine Tours; Juneau (AK); On-site; USD 55,000 - 75,000; Full time

Job summary

Allen Marine Tours seeks a Sous Chef to support the Executive Chef in coordinating daily culinary operations across lodges and shoreside locations. You will help with food preparation, production, and presentation, ensuring high-quality, locally inspired meals, and a world-class guest experience.

You will train kitchen and catering personnel, manage inventory and safety procedures, and collaborate with other departments to maintain a safe, welcoming operation during tours and cruises in Alaska.

Qualifications

• Must be at least 18 years old.
• At least 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 duties requiring it.
• Ability to satisfy pre-employment screening including a background and drug test.
• Valid Alaska TAP certification if alcohol service or supervision is required.

Responsibilities

• Coordinate daily food preparation, cooking, plating, and service per recipes, portion sizes, and 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 under established direction.
• Provide day-to-day guidance, training, and task coordination to kitchen and catering staff.

Skills

Culinary experience

Knife skills

Food safety

Team training

Communication

Job description

Allen Marine Tours seeks a Sous Chef to support the Executive Chef in coordinating daily culinary operations across lodges and shoreside locations. You will help with food preparation, production, and presentation, ensuring high-quality, locally inspired meals, and a world-class guest experience.

You will train kitchen and catering personnel, manage inventory and safety procedures, and collaborate with other departments to maintain a safe, welcoming operation during tours and cruises in Alaska.