Remote Hotel Executive Sous Chef, Qavartarvik Customer Lodge (DOE & Federal Benefits - 4x4 Rota[...]

NANA Regional Corporation; Anchorage (AK); Remote; USD 60,000 - 75,000; Full time

Job summary

A leading company is seeking an Executive Sous Chef for its commercial kitchen in Bethel, AK. This rotational position involves overseeing food production, managing kitchen staff, and ensuring health compliance within a full-service restaurant. Ideal candidates possess significant supervisory experience and are dedicated to delivering quality service in a fast-paced environment.

Benefits

Lodging and meals provided

Roundtrip airfare from Anchorage to Bethel

Qualifications

• 3 years commercial kitchen experience as Sous Chef with supervisory roles.
• Ability to follow standardized recipes and manage kitchen staff.
• Proficient with culinary tools and equipment.

Responsibilities

• Oversees and trains culinary staff in food preparation and presentation.
• Maintains recipe accuracy and sanitation logs.
• Conducts pre-service meetings and manages food production processes.

Skills

Supervisory Skills

Food Preparation

Sanitation Practices

Recipe Development

Education

High School diploma or GED equivalent

Alaska Food Handlers Card or ServSafe certification

Tools

Culinary Equipment

Job description

Job Description

The Executive Sous Chef is distinguished from the Sous Chef and is responsible for food production, under the direction of the Executive Chef, and other culinary duties within a commercial kitchen. This position will support the Qavartarvik Customer Lodge, a 109-room hotel, which features a full restaurant/café with a 200-seat dining area in Bethel, AK.

This is a rotational position in Bethel, AK. The rotation schedule will be 4 weeks on and 4 weeks off. Lodging and three meals per day provided. NMS provides roundtrip airfare from Anchorage, AK to Bethel, AK. Candidates must provide their own airfare to/from Anchorage, AK.

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.

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.
• Proficient in using the following equipment: steam tables, dish machine, trash carts, knives, ovens, slicers, mixers, grill, grinder, fryer, broiler, flat tops, counter mixer, roasting ovens and kettle.
• Contract requires employees to speak, understand, read and write English.

Preferred Requirements

• Three (3) years of direct food preparation experience.
• Cafeteria dining or healthcare experience.
• A valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance policy.

Working Conditions and Physical Requirements

Weather: Indoors: environmentally controlled; requires most or all work to be done inside.

Noise level: Moderate to Loud.

Description of environment: This is an industrial hospital kitchen located in a healthcare setting.

Physical requirements: Employee is required to lift and/or move up to 50 lbs. Frequently to constantly required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift.

Travel: None

Competencies

NMS Core Values

Safety guides our behavior.

Honesty and integrity govern our activities.

Commitments made will be fulfilled.

All individuals are treated with dignity and respect.

The environment will be protected and sustained.