Remote Sous Chef — Hotel Kitchen Lead (3/3 Rotation)

NMS; Anchorage (AK); On-site; USD 55,000 - 75,000; Full time

Job summary

NMS is seeking a Remote Sous Chef for Land’s End Resort in Homer, AK. This rotational leadership role supports menu development, supervises kitchen staff, and ensures the timely preparation of high‑quality, nutritious meals while upholding strict food‑safety standards.

The position runs 3 weeks on, 3 weeks off with 10–12 hour shifts, and originates from Anchorage, AK. Candidates must be able to work independently in a busy hotel kitchen and handle diverse protein and vegetable preparations.

Qualifications

• High School diploma or GED required.
• Municipality of Anchorage Food Handler’s Card or ServSafe Certification required within 30 days of hire.
• Three years of Sous Chef experience in restaurant, hotel, or hospitality setting.
• Experience with a variety of food production equipment.
• Valid Driver’s License with acceptable driving record.
• English proficiency required.

Responsibilities

• Assumes responsibility for quality of served products.
• Ensures adherence to portion sizes, cooking methods, and kitchen policies.
• Prepares proteins and other items using diverse kitchen equipment.
• Maintains clean and sanitary workstation.
• Supports menu development and off-peak food prep.
• Supervises staff as needed and participates in meetings.
• Upholds safety program and proper food handling.

Skills

Staff supervision

Food safety

English proficiency

Kitchen equipment operation

Education

High School diploma or GED

Tools

ServSafe Certification

Food Handler's Card

Driver's License

Job description

NMS is seeking a Remote Sous Chef for Land’s End Resort in Homer, AK. This rotational leadership role supports menu development, supervises kitchen staff, and ensures the timely preparation of high‑quality, nutritious meals while upholding strict food‑safety standards.

The position runs 3 weeks on, 3 weeks off with 10–12 hour shifts, and originates from Anchorage, AK. Candidates must be able to work independently in a busy hotel kitchen and handle diverse protein and vegetable preparations.