Sous Chef, Full-Time - Land's End Resort (Wage DOE & Benefits - Homer, AK)

UNAVAILABLE; Homer (AK); Sur place; USD 52 000 - 76 000; Plein temps

Résumé du poste

Land’s End Resort in Homer, AK is seeking a Sous Chef to support daily culinary operations under the Executive Chef. You’ll aid menu development, supervise kitchen staff, ensure high-quality, nutritious meals, and uphold safety standards.

Responsible for inventory control, equipment use, and ensuring consistent plating, quality, and cost-effective services in a hotel kitchen environment. Must be able to work independently and participate in meetings and training as required.

Qualifications

• High school diploma or GED required.
• ServSafe Certification or eligibility within 30 days of hire.
• Three years of Sous Chef experience in restaurant/hospitality setting required.
• Knowledge and training in using a variety of food production equipment.
• Valid driver's license with acceptable driving record.
• Must be able to speak, understand, read and write English.

Responsabilités

• Assumes responsibility for quality of products served.
• Follow standard portion sizes, cooking methods, and kitchen procedures.
• Prepare proteins and other items using broilers, ovens, grills, fryers, and equipment.
• Maintain a clean and sanitary workstation.
• Assist in food prep during peak periods as needed.
• Attend meetings and discuss daily menus with supervisors.
• Support an effective safety program and independent work completion.

Connaissances

English proficiency

Kitchen supervision

Food preparation knowledge

Formation

High School diploma or GED

ServSafe Certification

Formal culinary training

Outils

Food production equipment

Driver's License

Description du poste

Job Description

The Sous Chef plays a pivotal role in the daily culinary operations. Reporting to the Executive Chef, this position is responsible for assisting in menu development and execution, supervising kitchen staff, and ensuring the consistent delivery of high-quality, nutritious, and diverse meals. The Sous Chef will uphold strict food safety standards, manage inventory efficiently, and contribute to a positive and productive kitchen environment. This position will support the Land’s End Resort, a 117-room hotel, in Homer, AK.

Responsibilities

• Assumes 100% responsibility for quality of products served.
• Knows and consistently complies 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.
• Must be able to work independently and complete assignments in a timely manner.
• 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.
• Three (3) years of documented Sous Chef experience within a restaurant, hotel, or hospitality setting.
• Must have knowledge and training in using a variety of food production equipment.
• A valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance policy
• Contract requires employees to speak, understand, read and write English.

Preferred Qualifications

• Preference will be given to the candidate with a minimum of three (3) years of consecutive employment in a similar operation with comparable responsibilities.
• Documented scratch baking experience.
• ServSafe Certified Manager Certificate.
• Formal culinary training.

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 commercial kitchen in a hotel 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

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.

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.