Sous Chef

The Post Oak; Anchorage (AK); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Employee discounts on dining, retail,

Health benefit plans

Dental, vision, life, disability, FSA,

401(k)

Paid sick leave

Paid time off

Monthly discretionary bonus potential

Job summary

Simon & Seafort's in Anchorage, AK seeks a Sous Chef to lead daily kitchen operations, mentor team members, and uphold our high standards of hospitality and culinary excellence.

You will collaborate with the Executive Chef, manage back-of-house staff, control labor and food costs, ensure safety and sanitation, and help drive guest satisfaction in a busy, upscale dining environment.

Qualifications

• Minimum 2 years of culinary management in high-volume dining.
• Strong leadership, staff training, and cost control skills.
• Excellent communication and conflict resolution abilities.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Lead kitchen operations in a high-volume setting under the Executive Chef.
• Train and develop back-of-house staff, ensuring quality and consistency.
• Manage labor and cost control to meet budget targets.
• Oversee inventories and ordering of food and supplies.
• Maintain sanitation and OSHA-compliant work area.

Skills

Culinary management

Staff supervision

Leadership

Communication

Conflict resolution

Education

Accredited culinary program

Tools

Inventory controls

Food cost control

Job description

Overview

Simon & Seafort's

Anchorage, AK

Sous Chef

For more than 46 years, Simon & Seafort's has been an Anchorage dining landmark, known for exceptional hospitality, quality steaks, and sustainable seafood. As part of our talented culinary leadership team, the Sous Chef will help drive daily operations, develop team members, and uphold the high standards that have made Simon's a favorite among locals and visitors alike. This is an outstanding opportunity to grow your career with an established and respected restaurant brand.

Benefits

• Extensive and well-rounded training program


• Continued career development and growth opportunities


• Generous employee discounts on dining, retail, amusements, and hotels


• Multiple health benefit plans to suit your needs


• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)


• Paid sick leave


• Paid time off


• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence in guest satisfaction through commitment to a \"Do Whatever It Takes Attitude\" and a hands-on, lead by example management style


• Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up


• Achieve or exceed budgeted labor and other cost centers through proper planning and execution


• Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies


• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2years of Culinary Management experiencein a full-service, high-volume dining establishment


• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality


• Strong communication, leadership, and conflict resolutionskills


• Stable and progressive work history; Strong work ethic


• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $70,000.00 - USD $80,000.00 /Yr.