Executive Sous Chef, Qavartarvik Customer Lodge

NMS

. Prepare and present food and instruct and guide cooks and kitchen staff in cooking and food presentation.

Posted 10/16/2026full-timeRemote • Alaska • United StatesJuniorMid-LevelWebsite

Core Competencies

Role fit

Core Competencies

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Demonstrates expertise in culinary management, including food preparation, staff supervision, and adherence to health and safety standards. Proficient in menu development and maintaining quality control in food production.

Highest-signal resume keywords

Culinary ManagementFood Safety StandardsStaff SupervisionMenu DevelopmentCommercial Kitchen Experience

ATS Keywords

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Applicant Tracking System Keywords

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Hard Skills

Food PreparationRecipe AdherenceQuantity ControlSanitation ProceduresFood Presentation

Soft Skills

LeadershipCommunicationTrainingTeam Collaboration

Tools & Technologies

Steam TablesDish MachineOvensSlicersGrill

Certifications & Qualifications

Alaska Food Handlers CardServSafe Certification

Industry Keywords

Commercial KitchenFood Service OperationHospitalityNutritional ServicesHealth Department Standards

Tech Stack

Tools & technologies

Chef

About the role

Key responsibilities & impact

Prepare and present food and instruct and guide cooks and kitchen staff in cooking and food presentation.
Prepare food according to par level sheets and Nutritional Services and Health Department standards.
Lead the Culinary Planning Meeting covering next-day culinary planning, events, holiday meals and prior-day post-production.
Assist with menu development.
Maintain accurate, updated recipe books and communicate changes to the Regional Dietitian.
Manage quantity and quality control in food production and sanitation of assigned areas.
Input post-production numbers into FMS and compare waste to par, actual production and sales numbers.
Instruct and train the culinary team.
Arrange for food service workers to complete smaller item preparation.
Oversee serving lines and ensure food items are properly stocked.
Instruct staff on FIFO rotation procedures.
Conduct pre-service meetings with food service staff.
Complete freezer, cooler and warming temperature and sanitation logs.
Support the safety program and help management drive the CARES customer service program.
Follow department uniform standards and assist other food service personnel.
Supervise staff and perform other duties supporting department or unit success.

Requirements

What you’ll need

Must have High School diploma or GED equivalent.
Must have Alaska Food Handlers Card or ServSafe certification contingent upon 30 days of hire.
Must have at least two (2) years of commercial kitchen experience, as a Sous Chef, in a food service operation, restaurant, hotel or hospital with significant supervisory responsibilities.
Proven experience with supervising and a back-of-house production team.
Able to follow standardized written recipes.
Proficient in using steam tables, dish machine, trash carts, knives, ovens, slicers, mixers, grill, grinder, fryer, broiler, flat tops, counter mixer, roasting ovens and kettle.
Contract requires employees to speak, understand, read and write English.
Contract requires candidate to get a flu shot pre-hire and annually thereafter.
Lift and/or move up to 50 lbs.
Valid Driver’s License and acceptable driving record for the past three (3) years preferred for vehicle insurance eligibility.

Benefits

Comp & perks

DOE & Federal Benefits
4 weeks on and 4 weeks off rotational schedule
Lodging provided
Three meals per day provided