Sous Chef, Alaska Pacific Univ. (FT, $25/HR+ DOE + Benefits - Anchorage, AK)

Poultry Science Association; Anchorage (AK); On-site; USD 40,000 - 60,000; Full time

Job summary

A leading company in Alaska seeks a dedicated Sous Chef responsible for food preparation and quality presentation in a dynamic dining environment. Ideal candidates will possess culinary experience, adhere to safety protocols, and exhibit strong independent working skills while supervising staff in a healthcare setting. Join a team focused on excellence in food service operations.

Qualifications

• Must have a High School Diploma or GED equivalent.
• Must have three years of documented sous chef experience.
• Contract requires English proficiency.

Responsibilities

• Prepare a variety of foods while ensuring quality and presentation.
• Supervise staff and maintain a clean workspace.
• Attend meetings to discuss daily menus and operational concerns.

Skills

Food preparation

Quality standards adherence

Cooking methods knowledge

Independent work

Education

High School Diploma or GED

Tools

Food production equipment

Job description

Job Description

The Sous Chef position is responsible for the preparation, production, and quality presentation of a variety of foods.

This position will support food service production for Dining & Catering Programs on the Alaska Pacific University Campus in Anchorage, AK.

Responsibilities

• Assume 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
• Prepares a variety of proteins such as meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
• Ensures all catering activities and services are provided in a high quality, consistent, and cost-effective manner.
• Maintains a clean and sanitary workstation.
• Follows proper plate presentation and garnish set up for all dishes.
• Assists in food prep assignments during off-peak periods as needed.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Meets with supervisors to discuss daily menus, issues, and problems.
• Supports an effective safety program.
• This position is responsible for the supervision of staff.
• Performs other duties as assigned by the Management Team.
• Other duties that are pertinent to the department or unit’s success may also be assigned.

Qualifications

• Must have a High School Diploma or GED equivalent.
• Must have Municipality of Anchorage Food Handler’s Card or ServSafe contingent upon 30 days of hire.
• Must have three (3) years of documented sous chef experience working in a commercial kitchen supporting a food service operation in a restaurant, hotel, or hospital.
• Must have knowledge and training in using a variety of food production equipment.
• Must be able to work independently and complete assignments in a timely manner.
• Contract requires employees to speak, understand, read, and write English.

Preferred Qualifications

• Some baking experience is highly desired.
• A valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance policy.

Working Conditions and Physical Requirements

Weather: Indoor/Outdoor (Occasional exposure to moderate weather)

Noise level: Moderate

Description of environment: This is an industrial hospital kitchen located in a healthcare setting.

Physical requirements: Employee is required to lift and/or move up to 50 lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift.

Travel: None

Competencies

NMS Core Values

Safety guides our behavior.

Honesty and integrity govern our activities.

Commitments made will be fulfilled.

All individuals are treated with dignity and respect.

The environment will be protected and sustained.