Sous Chef (Full Time) - King Street Brewing Co - Anchorage, AK

NMS; Anchorage (AK); On-site; USD 52,000 - 70,000; Full time

Job summary

King Street Brewing Company is seeking a Sous Chef to lead daily culinary operations in a fast-paced brewery kitchen. You will report to the Executive Chef, oversee kitchen staff, maintain artisanal quality standards, and uphold NMS’s safety culture.

This role combines high-level culinary expertise with administrative oversight, requiring the ability to direct a dynamic team in a high-volume craft brewery environment while delivering consistent, excellent results every service.

Qualifications

• High School diploma or GED required.
• Must have or obtain Municipality of Anchorage Food Handler’s Card or ServSafe Certification within 30 days.
• Preferred 3 years of documented Sous Chef experience with supervisory responsibilities.
• Ability to work independently and complete assignments on time.
• Knowledge and training in using a variety of food production equipment.
• Contract requires speaking, understanding, reading and writing English.

Responsibilities

• Assumes 100% responsibility for quality of products served.
• Complies with standard portion sizes, cooking methods and kitchen policies.
• Prepares proteins and other items using various kitchen equipment.
• Ensures catering activities are high quality, consistent and cost-effective.
• Maintains a clean and sanitary workstation.
• Follows plating, garnish and presentation standards for all dishes.
• Assists in food prep during off-peak periods as needed.
• Attends staff meetings and suggests improvements.
• Meets with supervisors to discuss menus, issues and problems.
• Supports an effective safety program.
• May supervise staff and perform other duties as needed.

Skills

Team leadership

Quality standards

Food safety

English proficiency

Education

High School diploma or GED

Tools

Food production equipment

Kitchen equipment

Job description

Job Description

The Sous Chef is a critical leadership role responsible for the daily execution and management of the culinary program at King Street Brewing Company. Reporting to the Executive Chef, you will act as the "second-in-command," overseeing kitchen staff, maintaining artisanal quality standards, and ensuring NMS’s safety culture is strictly followed. This role requires a blend of high-level culinary expertise, administrative oversight, and the ability to lead a fast-paced team in a high-volume craft brewery environment.

The Sous Chef is a critical leadership role responsible for the daily execution and management of the culinary program at King Street Brewing Company. Reporting to the Executive Chef, you will act as the "second-in-command," overseeing kitchen staff, maintaining artisanal quality standards, and ensuring NMS’s safety culture is strictly followed. This role requires a blend of high-level culinary expertise, administrative oversight, and the ability to lead a fast-paced team in a high-volume craft brewery environment.

Responsibilities

• Assumes 100% responsibility for quality of products served.
• Knows and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Prepares a variety of proteins such as wild game, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Knowledge of traditional foods.
• 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.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Meets with supervisors to discuss daily menus, issues, and problems.
• Supports an effective safety program.
• This position may be 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 also may be assigned.

Qualifications

• Must have a High School diploma or GED equivalent.
• Must have or obtain a Municipality of Anchorage Food Handler’s Card or ServSafe Certification contingent upon 30 days of hire.
• Preferred three (3) years of documented experience working as a Sous Chef with supervisory responsibilities.
• Must be able to work independently and complete assignments in a timely manner.
• Must have knowledge and training in using a variety of food production equipment.
• Contract requires employees to speak, understand, read and write English.

Working Conditions and Physical Requirements

Weather: Indoors: environmentally controlled; requires most or all work to be done inside.

Noise level: Moderate to Loud.

Description of environment: This is a fast-paced restaurant / brewery environment.

Physical requirements: Employee is required to lift and/or move up to 50 lbs. Frequently to constantly 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.