Remote Sous Chef: Lead Menu Creation & Kitchen Ops

UNAVAILABLE; Anchorage (AK); Remote; USD 60,000 - 80,000; Full time

Job summary

Land’s End Resort in Homer, AK seeks a Remote Sous Chef to assist in menu development, supervise kitchen staff, and ensure high-quality, nutritious meals. You will uphold food safety, manage inventory, and support a positive kitchen environment.

This rotating position runs 3 weeks on and 3 weeks off, with long shifts up to seven days per week. Reporting to the Executive Chef, you will work from Anchorage-origin but contribute to resort operations in Homer, ensuring consistent quality and

Qualifications

• Three years of documented Sous Chef experience in a restaurant, hotel, or hospitality setting.
• Knowledge and training in using a variety of food production equipment.
• Municipality of Anchorage Food Handler’s Card or ServSafe Certification within 30 days of hire.
• Must speak, understand, read and write English.
• Valid Driver’s License and driving record acceptable for insurance.
• High school diploma or GED is required.

Responsibilities

• Assumes 100% responsibility for quality of products served.
• Complies with standard portion sizes, methods, quality standards, and kitchen rules.
• Prepares a variety of proteins and other items using broilers, ovens, grills, fryers and other equipment.
• Maintains clean and sanitary workstation and proper plate presentation.
• Supervises kitchen staff and attends scheduled meetings; helps with menu planning.
• Performs other duties as assigned by management.

Skills

Food safety

Kitchen supervision

Menu development

Inventory management

English proficiency

Education

High School diploma or GED

Tools

Commercial kitchen equipment

Job description

Land’s End Resort in Homer, AK seeks a Remote Sous Chef to assist in menu development, supervise kitchen staff, and ensure high-quality, nutritious meals. You will uphold food safety, manage inventory, and support a positive kitchen environment.

This rotating position runs 3 weeks on and 3 weeks off, with long shifts up to seven days per week. Reporting to the Executive Chef, you will work from Anchorage-origin but contribute to resort operations in Homer, ensuring consistent quality and