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

Nana Management Services, LLC; Homer (AK); On-site; USD 52,000 - 75,000; Full time

Job summary

Nana Management Services, LLC is seeking a Sous Chef to support Land’s End Resort in Homer, AK. The role focuses on assisting in menu development, supervising kitchen staff, maintaining food safety, and ensuring high-quality meals for guests.

The ideal candidate has 3+ years of Sous Chef experience, strong knowledge of food production equipment, ServSafe or equivalent certification, and the ability to work independently in a hotel kitchen environment.

Qualifications

• Must have a High School diploma or GED equivalent.
• 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.
• ServSafe Certification or Municipality of Anchorage Food Handler’s Card contingent upon 30 days of hire.

Responsibilities

• Assumes 100% responsibility for quality of products served.
• Knows and consistently complies with standard portion sizes, cooking methods, quality standards and kitchen rules.
• Prepares a variety of proteins and other ingredients for cooking on various kitchen equipment.
• Ensures catering activities are delivered in a high quality, consistent and cost-effective manner.
• Maintains a clean and sanitary workstation.
• Follows proper plate presentation and garnish setup for all dishes.
• Attends scheduled meetings and discusses daily menus with supervisors.
• Supports an effective safety program and can work independently.

Skills

Sous Chef experience

Food production equipment

English literacy

Independent work

Leadership

Education

High School diploma or GED

ServSafe Certification

Tools

Food safety training

Job description

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

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.