Remote Chef Supervisor - College Dining Lead & Training

UNAVAILABLE; Anchorage (AK); Remote; USD 50,000 - 65,000; Full time

Benefits offered by this job

Housing provided

Three meals per day

Job summary

Ilisagvik College in Barrow, AK seeks a Chef Supervisor to lead kitchen operations, supervise staff, and ensure high culinary standards. The role includes planning menus, production sheets, and coordinating with the General Manager on food service options.

Position features a 3-weeks-on/3-weeks-off rotation with housing provided, including three meals per day, serving under 40 students per meal period. Strong leadership and food production skills are essential.

Qualifications

• Must have a High School Diploma or GED equivalent.
• Must have Alaska Food Handler's Card or ServSafe contingent upon 30 days of hire.
• Must have two years of documented chef supervisor experience in a commercial kitchen.
• Must be able to operate a variety of food production equipment.
• English proficiency required.

Responsibilities

• Provide the highest quality of service to the customer at all times.
• Assist with planning and food service operations and activities.
• Monitor compliance with all guidelines for operations.
• Supervise staff including interviewing, hiring, and training.
• Monitor inventory and restocking orders; rotate stock items.
• Conduct pre-service and daily culinary planning meetings.
• Maintain timely documentation of wage progress reports and timekeeping.
• Manage cash handling discrepancies and inventory records.
• Promote teamwork and staff morale; motivate associates to achieve goals.
• Train new associates and conduct ongoing staff development.
• Communicate with food service staff about special needs, outages, and projects.

Skills

Leadership

Staff training

Operations planning

Food service

Education

High School Diploma or GED

Tools

Excel

Office software

Job description

Ilisagvik College in Barrow, AK seeks a Chef Supervisor to lead kitchen operations, supervise staff, and ensure high culinary standards. The role includes planning menus, production sheets, and coordinating with the General Manager on food service options.

Position features a 3-weeks-on/3-weeks-off rotation with housing provided, including three meals per day, serving under 40 students per meal period. Strong leadership and food production skills are essential.