Remote Hotel Sous Chef, Qavartarvik Customer Lodge ($28/HR & Benefits - 4x4 Rotation & Housing [...]

NANA Regional Corporation; Anchorage (AK); Remote; USD 40,000 - 60,000; Full time

Job summary

Join a forward-thinking organization as a Sous Chef, where you will play a pivotal role in culinary excellence within a hotel commercial kitchen. This position offers an exciting opportunity to oversee food production, train staff, and ensure top-notch quality and safety standards. With a rotational schedule of 4 weeks on and 4 weeks off, you will enjoy a balanced work-life experience while contributing to a dynamic team. If you are passionate about food and leadership, this role is perfect for you to make a significant impact in a supportive environment.

Benefits

Lodging provided

Three meals per day provided

Roundtrip airfare for residents in YKHC Service Area

Qualifications

• 2+ years of experience as a Sous Chef in a commercial kitchen.
• Strong culinary skills and ability to follow standardized recipes.
• Must obtain ServSafe certification within 30 days of hire.

Responsibilities

• Oversee food preparation and production in the kitchen.
• Train food service staff and manage food costs.
• Ensure quality control and maintain sanitation standards.

Skills

Culinary Skills

Supervisory Experience

Food Safety Standards (HACCP)

Recipe Development

Inventory Management

Education

High School diploma or GED

ServSafe certification

Tools

Ovens

Grills

Fryers

Mixers

Slicers

Dish Machines

Steam Tables

Knives

Job description

Job Description

This Sous Chef position is responsible for overseeing production in a hotel commercial kitchen. Responsibilities include food preparation, production, presentation, completing production sheets, culinary planning, training, ordering, inventory management, waste control, and ensuring overall kitchen performance. The role is based in Bethel, AK, at the Qavartarvik Customer Lodge.

This is a rotational position: 4 weeks on, 4 weeks off, in Bethel, AK. Lodging and three meals per day are provided. The initial hire point is Anchorage, AK. For residents in the YKHC Service Area, NMS offers roundtrip airfare to and from Bethel, AK.

Responsibilities

• Perform food production duties.
• Prepare food based on par level sheets and occupancy forecasts.
• Coordinate with supervisors, complete production sheets, and verify supply needs and availability.
• Assist in menu and recipe development.
• Ensure quality and quantity control in food production and maintain sanitation standards.
• Conduct pre-service meetings and record post-production data in the food management system.
• Manage food costs by pricing menu items appropriately.
• Train food service staff.
• Organize food prep tasks and ensure proper stocking of items like coffee bars.
• Supervise FIFO rotation procedures for food items.
• Conduct daily inspections for expired products and proper labeling.
• Lead pre-service meetings with staff.
• Adhere to Food Safety Standards (HACCP) and maintain relevant logs.
• Support safety initiatives.
• Follow uniform policies.
• Supervise staff performance.
• Perform additional duties as assigned to support department success.

Qualifications

• High School diploma or GED.
• ServSafe certification within 30 days of hire.
• Minimum two (2) years of experience as a Sous Chef in a commercial kitchen setting with supervisory duties.
• Must receive a flu shot before hire and annually thereafter.
• Strong culinary skills and supervisory experience.
• Ability to follow standardized recipes.
• Proficiency with equipment such as steam tables, dish machines, knives, ovens, slicers, mixers, grills, fryers, broilers, and kettles.
• Fluent in English (reading, writing, speaking).

Preferred Qualifications

• Cafeteria or healthcare kitchen experience.
• Valid Driver’s License with a clean driving record over the past three years.

Working Conditions and Physical Requirements

Environment: Indoor, environmentally controlled kitchen in a healthcare setting.

Noise Level: Moderate to loud.

Physical Demands: Ability to lift/move up to 50 lbs., and perform tasks such as sitting, standing, walking, using hands, climbing, stooping, kneeling, crouching, talking, hearing, seeing, tasting, and smelling.

Travel: None.

Core Competencies and Values

Safety, honesty, integrity, commitment, dignity, respect, and environmental sustainability are fundamental values guiding our work.