Remote Sous Chef — Rotational 3-on/3-off in Alaska Kitchen

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

Job summary

NANA Regional Corporation, Inc. through its NMS FFM division seeks a Remote Sous Chef to support the Land’s End Resort in Homer, AK.

In this rotating 3-weeks on/off role, you will assist in menu development, supervise kitchen staff, uphold food safety, and help manage inventory while delivering diverse, high-quality meals. Reporting to the Executive Chef, you’ll ensure quality, efficiency and a productive kitchen environment with variable long shifts and travel none.

Qualifications

• Must have High School diploma or GED.
• Must obtain Municipality of Anchorage Food Handler’s Card or ServSafe Certification within 30 days of hire.
• Three (3) years of documented Sous Chef experience in restaurant, hotel or hospitality.
• Must have knowledge/training in using a variety of food production equipment.
• Valid Driver’s License with acceptable driving record for the past 3 years.
• Contract requires employees to speak, understand, read and write English.

Responsibilities

• Assumes responsibility for quality of products served.
• Complies with portion sizes, cooking methods, quality standards, and kitchen rules.
• Prepares a variety of proteins and other items using diverse equipment.
• Maintains a clean, sanitary workstation and proper plate presentation.
• Assist in food prep during off-peak periods and participate in staff meetings.

Skills

Food safety

Supervisory experience

English proficiency

Education

High School diploma

Tools

Food production equipment

Job description

NANA Regional Corporation, Inc. through its NMS FFM division seeks a Remote Sous Chef to support the Land’s End Resort in Homer, AK.

In this rotating 3-weeks on/off role, you will assist in menu development, supervise kitchen staff, uphold food safety, and help manage inventory while delivering diverse, high-quality meals. Reporting to the Executive Chef, you’ll ensure quality, efficiency and a productive kitchen environment with variable long shifts and travel none.