Summary for Sous Chef

This position is responsible for leading the transport, inventory, safety, and sanitization of all food production, this will be in the direction of the Executive Chef. Our focus is to provide a quality, locally sourced meal while maintaining an impeccably clean operation for a five-star tour experience for each guest. This position is both shoreside and lodge-based.

Essential Duties & Responsibilities for Sous Chef

Maintain a clean appearance and uphold positive cultural standards. Must be able and willing to prepare recipes precisely as directed. Must be able and willing to prepare the same menu, with consistent quality and precision. Work under the direction of the Executive Chef and Food and Beverage management team. Supervision of food production, inventory, storage, and sanitation processes. Oversee record keeping, control logs, auditing, and management of food costs. Ensure all food and beverage products are being prepared and plated based on company recipes and standards. Supervise staff in food storage temperature logs and proper labeling practices. Support proper HACCP protocols: clean and sanitize work areas and equipment. Be in continual compliance with food health and safety regulations and guidelines. Supervise other crew in areas such as food prep, bar, retail, lodge service, and maintaining lodge appearance, cleanliness, sanitation, and safety. Enhance experience for guests by answering questions and assisting guests with specific problems/requests. Help in the preparation and design of all food and drink menus. Produce high-quality meals and assist with recipe creation. Effectively provide feedback take feedback and lead your team assertively and respectfully.  

Ensure that the kitchen operates in a timely fashion that meets our standards. Fill in for the Executive Chef in planning and directing food and beverage preparation when necessary. Mentor and train kitchen staff, establish a working schedule, and assess staff’s performance. Order supplies to stock inventory appropriately Maintain a positive and professional approach with coworkers and guests. Special projects may be assigned as required by the business.Minimum Qualifications for Sous Chef

Must be at least 18 years of age. At least 1 to 2 years of experience in a commercial kitchen.  Proficient in knife skills. Proficient in leadership and management. Administrative skills are preferred. Must have/obtain current certifications for ServSafe. Alaska Training for Alcohol Professionals (TAP), Alaska Food Handlers, and CPR/First Aid. Valid US driver’s license and a clean driving record.Must pass a security background check and DOT drug test.Must be drug-free (pre-employment screening and enrollment in a random drug testing program is required by the Coast Guard). 

Preferred Qualifications for Sous Chef

Serve Safe Certified Strong background in both front and back-of-house operations. Traits and Characteristics for Sous Chef

To deliver world-class experiences guided by the following Alaska Native cultural values, safely and sustainably.

Embrace Traditional Alaska Native Cultural Values that include Humility and pride, Respect for all people, including oneself, Respect for nature, Humor, Patience, Strength, and Holding each other up.

Follow & Deliver Core Values (Sous Chef)

Safety First: We prioritize our guests' and team members' safety and well-being, ensuring secure and enjoyable experiences.World-Class Employment: We strive to be a world-class place of employment, valuing hard work, mentorship, a sense of ownership, and opportunities for career growth. World Class Guest Services: We are committed to exceeding guest expectations, delivering world-class experiences that showcase our hospitality and the beauty of Alaska. Collaborative Professionalism: Embracing collaboration within our organization with a professional spirit, understanding that amidst laughter and play, our dedication to excellence and integrity remains unwavering.Community Collaboration: Actively choosing to partner with neighbors and the community across Alaska, making a conscious effort to support local businesses and create social and economic opportunities through meaningful cooperation beyond our organization.Sustainability at our core: We are dedicated to sustainable operations for future generations. Curiosity & Innovation: We encourage a culture of curiosity and innovation, striving to be early adopters in technology and staying ahead in our commitment to continuous improvement.Integrity- Driven Decisions: Integrity guides every decision we make, ensuring transparency, honesty, and ethical conduct in all aspects of our operations.Cultural Respect & Sharing: We deeply celebrate and honor our Alaska Native heritage, fostering intergenerational connections, embracing family values, and contributing to the cultural richness of our communities.

Environmental Conditions for Sous Chef

The environmental conditions are those that an employee may be subject to while performing the essential functions of this job.

Include moderate to loud noise levels, all weather conditions, and frequent use of required protective clothing, including raingear and life preserver.Physical Demands for Sous Chef

The physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

Ability to stand for long periods.Occasionally required to lift and/or move up to 50 pounds. Ability to walk on uneven deck surfaces, crossing from vessel to vessel. Work Environment for Sous Chef

The work environment characteristics described here are representative of those encountered by an employee while performing the essential functions of this job.

Must be clean, well-groomed, and dressed in uniform at the start of every shift.This is a fast-paced and dynamic work environment with a diverse workforce. Ability to work a flexible schedule to include weekends and holidays during the tour season.Must adhere to AM Owner Group & Affiliated Companies, and the United States Coast Guard Consortium Drug & Alcohol Policies & Procedures