Sous Chef - Allen Marine

At Allen Marine, we provide a variety of dining experiences to our guests, including onboard vessel service, grab-and-go options, and lodge dining. This includes offerings like Alaskan culinary experiences, lunch boxes, and pastries aboard the vessel and at Orca Point Lodge. As a Sous Chef, you'll lead the transport, inventory, safety, and sanitation of all food production under the direction of the Executive Chef. Our focus is on providing high-quality, locally sourced meals while maintaining an impeccably clean operation for a five-star guest experience. Employees must be 18 years of age. This position is both shoreside and lodge-based.

Essential Duties & Responsibilities:

• Maintain a professional appearance and uphold company cultural standards.
• Work under the direction of the Executive Chef and Food and Beverage management team.
• Supervise 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 prepared and plated according to company recipes and standards.
• Supervise staff on food storage temperature logs and proper labeling practices.
• Support proper HACCP protocols: clean and sanitize work areas and equipment.
• Ensure continuous compliance with food health and safety regulations and guidelines.
• Supervise other crew members in areas such as food preparation, bar service, retail sales, lodge service, and maintaining lodge appearance, cleanliness, sanitation, and safety.
• Enhance guest experience by answering questions and addressing guest concerns/requests.
• Assist in the development and preparation of food and beverage menus.
• Produce high-quality meals and assist with recipe creation.
• Provide constructive feedback and receive feedback to lead your team effectively and respectfully.
• Ensure the kitchen operates efficiently and meets established standards.
• Fill in for the Executive Chef in planning and directing food and beverage preparation when necessary.
• Mentor and train kitchen staff, establish work schedules, and assess staff performance.
• Order supplies to appropriately stock inventory.
• Maintain a positive and professional demeanor with coworkers and guests.
• Perform other duties as assigned under the supervision of the Manager.

Minimum Qualifications:

• Must be at least 18 years of age.
• 1-2 years of experience in a commercial kitchen.
• Ability to prepare recipes precisely as directed.
• Ability to consistently prepare the same menu with precision and quality.
• Proficient in knife skills.
• Proficient in leadership and management.
• Current certifications for Alaska Training for Alcohol Professionals (TAP), Alaska Food Handlers, and CPR/First Aid.
• Subject to drug testing for cause.
• Clean, well-groomed, courteous, honest, punctual, and reliable.

• Flexible schedule including weekends and holidays.
• Opportunity for Alaskan culinary experience.
• Employee meals provided during work hours.

• 1-2 years of experience in a commercial kitchen.
• Proficient in knife skills and food preparation.
• Leadership and management skills.
• Current certifications for Alaska Training for Alcohol Professionals (TAP), Alaska Food Handlers, and CPR/First Aid.