On-Site Sous Chef - Housing & Meals Included

UNAVAILABLE; Anchorage (AK); Remote; USD 52,000 - 76,000; Full time

Benefits offered by this job

Housing provided

Three daily meals

Job summary

Ilisagvik College in Barrow, AK seeks a Sous Chef to lead kitchen operations, ensuring quality and presentation of diverse dishes. You will prepare proteins, vegetables and other items using a range of cooking equipment in a high-volume setting.

The role requires a minimum of two years sous chef experience, Alaska Food Handler’s Card or ServSafe, and ability to work independently. Housing with three meals daily is provided; 70–75 hours weekly in a 3-on/3-off rotation.

Qualifications

• Alaska Food Handler’s Card or ServSafe certification.
• Two years of documented sous chef experience in a commercial kitchen.
• Knowledge of using a variety of food production equipment.
• Ability to work independently and complete assignments on time.
• Contract requires applicants to speak, understand, read and write English.

Responsibilities

• Achieve 100% responsibility for quality of menu items served.
• Prepare proteins, vegetables, and other items using broilers, ovens, grills, fryers and other equipment.
• Ensure catering activities are high quality, consistent and cost-effective.
• Maintain a clean and sanitary workstation.
• Present dishes with proper plate presentation and garnish.
• Assist in food prep during off-peak periods as needed.
• Attend meetings and discuss daily menus and issues with supervisors.
• Support an effective safety program.
• Supervise staff and perform other duties assigned by Management.

Job description

Ilisagvik College in Barrow, AK seeks a Sous Chef to lead kitchen operations, ensuring quality and presentation of diverse dishes. You will prepare proteins, vegetables and other items using a range of cooking equipment in a high-volume setting.

The role requires a minimum of two years sous chef experience, Alaska Food Handler’s Card or ServSafe, and ability to work independently. Housing with three meals daily is provided; 70–75 hours weekly in a 3-on/3-off rotation.