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

NMS; Homer (AK); Presencial; USD 60 000 - 80 000; Tempo integral

Resumo da oferta

NMS in Homer, Alaska is seeking a Sous Chef to support daily culinary operations under the Executive Chef. You will assist menu development, supervise kitchen staff, and ensure high-quality, nutritious, and diverse meals while upholding food safety standards.

You will manage inventory, control costs, maintain sanitation, and ensure consistent plate presentation. The role requires at least 3 years of sous chef experience, a High School diploma or GED, ServSafe/food handler certification, and a

Qualificações

• 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.

Responsabilidades

• 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.

Conhecimentos

Food safety

Menu development

Leadership

Kitchen supervision

Formação académica

High School diploma or GED

ServSafe Certification

Ferramentas

Food production equipment

Descrição da oferta de emprego

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.

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

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.