Remote Sous Chef, Ilisagvik College ($25/HR & Benefits - 3x3/Housing/Meals - Barrow, AK)

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

Job summary

An established industry player is seeking a dedicated Sous Chef to join their team at a higher education setting. This exciting opportunity involves preparing high-quality meals for students, ensuring adherence to food safety standards, and supervising kitchen staff. With a rotational schedule of three weeks on and three weeks off, this role offers a unique work-life balance while providing essential culinary services. The position includes housing and meals, making it an attractive option for culinary professionals looking to make a meaningful impact in a collaborative environment.

Benefits

Housing Provided

Three Meals per Day

Qualifications

• Must have an Alaska Food Handler’s Card or ServSafe certification within 30 days of hire.
• Minimum of two years of sous chef experience in a commercial kitchen.

Responsibilities

• Ensure quality of food products served and adhere to kitchen standards.
• Supervise kitchen staff and maintain a clean workstation.
• Prepare a variety of proteins and assist in food prep as needed.

Skills

Sous Chef Experience

Food Production Equipment

English Proficiency

Independent Work

Education

High School Diploma or GED

Culinary Training

Job description

Job Description

The Sous Chef position is responsible for the preparation, production, and quality presentation of a variety of foods.

This position supports food service production at Ilisagvik College in Barrow, AK. It is a rotational position working 3 weeks on and 3 weeks off, with approximately 70-75 hours worked per week. The point of hire is Anchorage, AK. Housing is provided, including three meals per day. Daily service includes breakfast, lunch, and dinner for approximately 35 or more students per meal service.

Responsibilities

• Assume responsibility for the quality of products served.
• Consistently adhere to standard portion sizes, cooking methods, quality standards, and kitchen policies and procedures.
• Prepare a variety of proteins, including meats, seafood, poultry, vegetables, and other items using various kitchen equipment.
• Ensure all catering activities are high quality, consistent, and cost-effective.
• Maintain a clean and sanitary workstation.
• Follow proper plate presentation and garnishing standards.
• Assist in food prep during off-peak periods as needed.
• Attend scheduled employee meetings and contribute suggestions for improvement.
• Meet with supervisors to discuss menus, issues, and concerns.
• Support and promote an effective safety program.
• Supervise kitchen staff as part of the role.
• Perform other duties as assigned by management.

Qualifications

• Must have an Alaska Food Handler’s Card or ServSafe certification within 30 days of hire.
• Minimum of two (2) years of documented sous chef experience in a commercial kitchen supporting food service in a restaurant, hotel, higher education, or hospital setting.
• Knowledge and training in using various food production equipment.
• Ability to work independently and complete tasks promptly.
• Proficiency in speaking, understanding, reading, and writing English.

Preferred Qualifications

• High School Diploma or GED equivalent.
• Some baking experience is highly desirable.
• Formal culinary training.
• Valid Driver’s License and a clean driving record for the past three years to qualify under NMS’ vehicle insurance policy.

Working Conditions and Physical Requirements

Indoor/outdoor environment with occasional exposure to moderate weather.

Moderate noise level.

This is an industrial kitchen located within a higher education setting.

Physical requirements include lifting and moving up to 50 lbs., and frequent sitting, standing, walking, handling, climbing, stooping, kneeling, crouching, crawling, talking, hearing, seeing, tasting, smelling, and lifting.

No travel is required.

Core Values

Safety, honesty, integrity, commitment, dignity, respect, and environmental sustainability are core principles guiding our work.