Summary The Sous Chef supports the Executive Chef in coordinating daily culinary operations, including food preparation, production, presentation, inventory management, sanitation, and food safety. Reporting directly to the Food & Beverage Manager, this position works collaboratively with the Executive Chef to deliver consistent, high-quality, locally inspired meals and a world-class guest experience. The Sous Chef provides daily operational guidance and training to kitchen and catering personnel. This position supports shoreside and lodge-based operations.
Essential Duties & Responsibilities Culinary Operations & Food Quality
- Coordinate daily food preparation, cooking, plating, and service in accordance with approved recipes, portion sizes, and presentation standards.
- Maintain consistent food quality, freshness, and timely meal service in a fast-paced tour environment.
- Assist the Executive Chef with menu improvements, recipe development, and locally sourced ingredients.
- Coordinate daily kitchen operations when the Executive Chef is absent, within established management direction.
Food Safety & Sanitation
- Maintain compliance with applicable food safety requirements, company policies, and established sanitation procedures.
- Monitor storage temperatures, food labeling, stock rotation, and required temperature and cleaning logs.
- Apply applicable HACCP-based food safety controls and promptly report or address food safety concerns.
- Oversee cleanliness and safe use of kitchen equipment, workstations, storage areas, and service areas.
- Support safe handling of food allergies and dietary requests, including prevention of ingredient cross-contact.
Inventory & Operational Efficiency
- Assist with ordering, receiving, transporting, storing, and tracking food and kitchen supplies between assigned operations.
- Maintain accurate inventory and operational records and support food cost, portion control, and waste reduction efforts.
- Report inventory shortages, equipment needs, and operational concerns to the Executive Chef and Food & Beverage Manager.
Team Leadership & Guest Experience
- Provide day-to-day work direction, training, coaching, and task coordination to assigned kitchen and catering personnel.
- Support work assignments and scheduling as directed by the Food & Beverage Manager; communicate performance and staffing concerns to management.
- Collaborate with food preparation, bar, retail, and lodge service personnel to maintain a safe, clean, welcoming operation.
- Respond professionally to guest questions, service concerns, and dietary needs within assigned authority.
- Maintain a professional appearance, positive workplace culture, and respectful communication with coworkers and guests.
- Perform other related duties and special projects as assigned.
Minimum Qualifications
- Must be at least 18 years of age.
- At least two years of professional culinary or commercial kitchen experience; prior experience coordinating kitchen workflow preferred.
- Proficiency in knife skills, food preparation, cooking techniques, and safe kitchen equipment use.
- Working knowledge of food sanitation, safe food storage, temperature controls, and kitchen cleaning practices.
- Ability to organize work, train colleagues, and communicate effectively in a high-volume service environment.
- Valid Alaska Food Worker Card or ability to obtain before performing duties requiring it.
- Ability to satisfy applicable pre-employment screening requirements including a background and drug test.
- Valid Alaska TAP certification if assigned duties require alcohol service or supervision subject to that requirement.
Preferred Qualifications
- ServSafe Food Protection Manager certification.
- Previous experience as a Sous Chef, Lead Cook, or Kitchen Supervisor.
- Experience in tourism, remote lodge operations, catering, or high-volume hospitality.
- Experience with inventory, ordering, food costing, and waste reduction.
- Experience with both front- and back-of-house coordination.
- Current CPR/First Aid certification, where relevant to assigned duties.
Traits and Characteristics 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
- 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 The environmental conditions are those that an employee may be subject to while performing the essential functions of this job.
- Work in commercial kitchens, food preparation and storage areas, lodges, and potentially aboard vessels.
- Exposure to hot equipment, steam, sharp utensils, cleaning chemicals, refrigerated storage, and wet or slippery surfaces.
- May encounter moderate to loud noise, changing weather, marine environments, and uneven or moving surfaces.
- Wear appropriate protective clothing and safety equipment as required for assigned duties.
Physical Demands 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.
- Stand and walk for extended periods during scheduled shifts.
- Frequently use hands and arms for chopping, food preparation, carrying supplies, and handling kitchen equipment.
- Occasionally lift and/or move up to 50 pounds, with assistance or equipment when appropriate.
- Bend, reach, twist, crouch, kneel, squat, and perform repetitive hand movements.
- Navigate stairs, uneven surfaces, and vessel boarding areas when assigned.
Work Environment 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.