Sous Chef assists the Executive Chef in the daily kitchen operations including menu development, purchasing, inventory, cost control, and sanitation. Oversees the activities of the kitchen staff and monitors food production and presentation. Being a Sous Chef resolves operational issues. Performs quality checks on ingredients and prepared dishes. Additionally, Sous Chef complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. The Sous Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. To be a Sous Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision. (Copyright 2024 Salary.com)
Summit Lake Lodge, is a small family-run lodge where you will meet great friends and have the opportunity to see some of the most beautiful spots in Alaska. We are located on the Kenai Peninsula, in the heart of the Chugach National Forest. We are a short drive from the Kenai Fjords National Park, the beautiful Kenai River, and several great Alaskan Small towns with great community events.
Summit Lake Lodge offers a full-service restaurant and bar that is open 7 days a week for dinner service only. The ideal candidate should have prior line cooking experience in a high-paced, high-volume kitchen (fast-food or deep-frying experience doesn't count).
Start date May 20, 2024, through September 20, 2024.
Sous Chef - DOE
Line Cooks - starting at $15.00 - DOE
$1000.00 season completion bonus
Housing is available for $8.00/day or can be negotiated into salary.
One employee meal is provided for the days you work.
Experience Alaska at its best!
Not accepting H2B at this time.
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