Seasonal Sous Chef - High-Volume Kitchen + Free Cruise

Princess Cruises and Holland America Line; Copper Center (AK); On-site; USD 30,000 - 39,000; Full time

Benefits offered by this job

Travel - FREE CRUISE AFTER FIRST SEAS0

Referral Program

Experience – Of a lifetime!

Rewards & Incentives

Community Service

Employee Activities

Professional Growth

Job summary

Princess Cruises and Holland America Line in Copper Center, Alaska, is seeking a Sous Chef to oversee kitchen operations at the Copper River Princess Lodge for the seasonal, full-time period. You will manage labor, food costs, scheduling, and sanitation protocols, ensuring compliance with safety standards.

The role requires leadership in a high-volume kitchen, hands-on mentoring of staff, and collaboration with the Chef and F&B management.

Qualifications

• This job requires more than one year in restaurant leadership roles.
• Experience with high-volume catering and food production.
• Proficiency with computer business apps, POS, Excel and Word.
• Must pass a pre-employment background check.
• Eligible to work in the United States; visa sponsorship is not available.

Responsibilities

• Oversee kitchen operations for the venue, including labor and food costs.
• Supervise food production, storage, and sanitation processes.
• Ensure FIFO and cost control; maintain logs and audits.
• Follow recipes, assist in menu development, and plate to standard.
• Mentor staff and ensure accommodation of dietary restrictions.
• Participate in safety meetings and uphold cleanliness standards.
• Contribute to guest experience with professionalism and teamwork.

Skills

High-volume catering

POS systems

Excel

Word

Leadership

Safety compliance

Tools

POS software

Job description

Princess Cruises and Holland America Line in Copper Center, Alaska, is seeking a Sous Chef to oversee kitchen operations at the Copper River Princess Lodge for the seasonal, full-time period. You will manage labor, food costs, scheduling, and sanitation protocols, ensuring compliance with safety standards.

The role requires leadership in a high-volume kitchen, hands-on mentoring of staff, and collaboration with the Chef and F&B management.