This Sous Chef position is responsible for the production oversight of a hotel commercial kitchen at the Qavartarvik Customer Lodge in Bethel, AK. Responsibilities include the preparation, production, and presentation of a variety of foods, completion of production sheets, culinary planning meetings, training, ordering, inventory, waste management, and the overall performance of a hotel kitchen.

This is a rotational 4-week on & 4-week off position. The point of hire origin is Anchorage, AK.

As a Sous Chef, you will perform food production duties, prepare food as indicated by par level sheets and occupancy forecasts, and assist with menu and recipe development. You will also be responsible for quality control in food production, sanitation of assigned areas, and training food service personnel.

Other duties include:

• Completing production sheets and verifying supply needs and availability.
• Conducting pre-service meetings with food service staff.
• Following all Food Safety Standards (HACCP).
• Completing all temperature and sanitation logs.
• Supervising staff and ensuring compliance with uniform standards according to department policies.

Physical requirements include lifting and/or moving up to 50 lbs, sitting, standing, walking, and performing various manual tasks as required.

NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status, or any other characteristic protected by applicable law.

• Lodging provided.
• Three meals per day provided.
• Roundtrip airfare for residents living in the YKHC Service Area.

• High School diploma or GED equivalent.
• ServSafe certification (contingent upon 30 days of hire).
• At least two (2) years of commercial kitchen experience as a Sous Chef.
• Strong culinary experience and supervisory skills.
• Ability to follow standardized written recipes.
• Proficient in using kitchen equipment (steam tables, ovens, slicers, etc.).
• Ability to speak, understand, read, and write English.