Remote Rotational Sous Chef - Housing Included

Nana Management Services, LLC; Anchorage (AK); Remote; USD 55,000 - 75,000; Full time

Benefits offered by this job

Housing provided

Job summary

Nana Management Services, LLC is seeking a Sous Chef to support food service production at Ilisagvik College in Barrow, AK. The role operates on a 3-week on/3-week off rotation with roughly 70–75 hours per week, housing and three meals daily provided, serving breakfast, lunch and dinner to 35+ students per meal service.

The candidate will lead kitchen operations, ensure quality and consistency, and supervise staff while maintaining safety and sanitation standards.

Qualifications

• Must have Alaska Food Handler’s Card or ServSafe within 30 days of hire.
• Two years of documented sous chef experience in a commercial kitchen.
• Knowledge and training in using a variety of food production equipment.
• Ability to work independently and complete assignments in a timely manner.
• Contract requires employees to speak, understand, read, and write English.

Responsibilities

• Ensure 100% quality of products served.
• Maintain standard portion sizes and cooking methods.
• Prepare proteins, vegetables, and other items using broilers, ovens, grills and fryers.
• Keep a clean, sanitary workstation and proper plate presentation.
• Assist in food prep during off-peak periods as needed.
• Attend meetings and discuss daily menus with supervisors.
• Support a safe and effective safety program.
• Supervise staff and perform other duties as assigned by Management.

Skills

Independent worker

English proficiency

Education

High School Diploma or GED

Tools

Food production equipment

Job description

Nana Management Services, LLC is seeking a Sous Chef to support food service production at Ilisagvik College in Barrow, AK. The role operates on a 3-week on/3-week off rotation with roughly 70–75 hours per week, housing and three meals daily provided, serving breakfast, lunch and dinner to 35+ students per meal service.

The candidate will lead kitchen operations, ensure quality and consistency, and supervise staff while maintaining safety and sanitation standards.