Sous Chef

Remington Hospitality; Anchorage (AK); On-site; USD 42,000 - 54,000; Full time

Job summary

Remington Hospitality in Anchorage, AK, is seeking a Kitchen Supervisor to lead and develop culinary staff across restaurant and banquet services. You will focus on timing, portions, food quality and sanitation to ensure consistent production.

Responsibilities include enforcing storage and rotation standards, managing inventory, and guiding opening/closing procedures for Station Cooks I–III, with a focus on efficiency during peak meal periods.

Responsibilities

• Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
• Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times. Follow food handling guidelines.
• Ensure the opening and closing procedures for Station Cooks I, II and III are completed.
• Efficiently expedite food from front line during meal periods.
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Participate in monthly food and beverage inventory.

Job description

• Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
• Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times. Follow food handling guidelines.
• Ensure the opening and closing procedures for Station Cooks I, II and III are completed.
• Efficiently expedite food from front line during meal periods.
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Participate in monthly food and beverage inventory.