Chef Jobs in Badger, AK

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

Dave and Buster's - Anchorage is looking for a full time or part time Restaurant Line Cook in Anchorage, AK. As a restaurant line cook at Dave and Buster's - Anchorage you will be under the direction of the culinary management team. The ideal restaurant line cook will execute all line station menu items to exact recipe/plate presentation specifications, in a safe and sanitary manner, within specific production times and consistent with the guidelines set by Dave and Buster's - Anchorage. Specific Duties & Responsibilities include: -Adhering to all food safety and workplace sanitation requirements. -Ensures every item on station is produced to exact recipe & plating specifications. -Meets daily productivity standards as established by Kitchen Management. -Sets up station with sufficient product & utensils and prepares cooking & food holding equipment to ensure the station is ready for meal service. -Prioritizes cooking & preparation times of each order to ensure timely delivery of guest meals. -Willingly adjusts ingredients and menu item preparation standards to accommodate guest special preparation requests. -Sets the next meal shift up for success by properly cleaning work stations, equipment & utensils, and maintaining an organized food storage area. -Executes all position responsibilities in the spirit of proactive team work & cooperation. -Makes sure all duties & sidework have been completed to standard at the end of their shift. -Performs additional tasks & projects as assigned. Helpful Competencies & Qualifications -Ability to communicate and perform as part of a team -Ability to memorize and replicate recipe/menu item production procedures. -Possess the physical stamina to stand working for up to 10 hours. -Consistently capable of meeting deadlines and production goals with limited supervision. -Comfortable working in an environment that may experience significant temperature changes. -Handle stressful situations in a positive and supportive manner. -ServSafe (Food Handlers Certification) is a plus but can be obtained after starting. We look forward to interviewing you for the full time or part time restaurant line cook position at Dave and Buster's - Anchorage soon. Apply today and schedule your interview ASAP!

Service Excellence. Performance. Integrity. Teamwork. Consistency. Innovation. Do you love to be inspired and challenged daily? You will oversee the entire kitchen operation for specific venue including labor and food costs, employee lifecycle, human resource needs, and scheduling. You will help to develop and enrich sanitation and safety protocols to align with state, local, and Company laws and regulations. Responsibilities * You will work closely with Chef and Food and Beverage management team. * Supervision of food production, storage, and sanitation processes. * Oversee record keeping, control logs, auditing, and always remember the FIFO for the the management of food cost. * Ensure company HESS and sanitation procedures are followed and held the highest standard. You will complete internal audits at regular intervals. * Follow all company recipes, and ensure all staff are prepping, preparing and plating to standard. * Assist if requested in menu development and creation. * Daily presence viewing plates going out to guests and tasting of product being served. * Participate in pre-shift and safety meetings with direct reports and staff. * Mentor and coach staff to create a team that produces the highest level of products being served to our guests. * Ensure that we are able to accommodate dietary restrictions. * You are a vital part of the venue; always contributing to the overall success of your team. You can be seen running the wheel or assisting server and food runners. * Maintain high standards of cleanliness and sanitation in all work and storage spaces. * Contribute effectively to a positive guest experience while maintaining a professional attitude and appearance. Requirements * You thrive in a fast -paced, high energy kitchen and can work independently with little or no supervision. * Demonstration of directly related work experience may be considered in lieu of the educational requirement. * This job normally requires more than one year of progressively responsible positions in restaurant or equivalent institution leadership. * Proficiency in the use of computer business applications. * Proficiency and experience with high volume catering type food preparation. * Must have or the ability to obtain an Alaska Food Handlers card and TAPS alcohol server permit. * Working knowledge of warehousing or food storage is preferred. * Must pass a pre-employment background check that could include a credit check. * Minimum age of 18 years required to reside in company housing, where available. * Participates in HAP's sustainability program, aka "Sustain Alaska & the Yukon", and efforts by actively recycling (where available), reducing waste, and educating guests about our commitment to the environment. * Participate in HAP's safety culture to ensure a safe workplace for all team members and a safe vacation experience for all guests. * Dedicated to delivering excellent customer service to all guests, coworkers, and vendors. * Dedicated commitment to a diverse, equitable and inclusive work environment. * Must be eligible to work in the United States. Holland America-Princess is unable to sponsor or take over sponsorship of employment visas at this time (e.g., H-2B status). Knowledge, Skills, & Abilities: * Ability to lift 50 lbs. * Ability to organize and prioritize work, maintain attention to time constraints, while working in a team or group environment. * Ability to work in a fast-paced environment with multiple tasks and external influences. * Ability to work independently with minimal supervision while achieving daily goals. * Ability to support and comply with company policies, procedures and guidelines including support and comply with company health and safety standards. Benefits * Travel - FREE CRUISE AFTER YOUR FIRST SEASON! * Reward for Referral Program * Experience - Of a lifetime! * Rewards & Incentives * Community Service * Employee Activities * Professional Growth HAP Alaska Yukon is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, or national origin, disability or protected veteran status.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Compensation: $85,000-$90,000 At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Lead Culinary Excellence in the Heart of Alaska-Campus Executive Chef | University of Alaska Fairbanks RELOCATION ASSISTANCE OFFERED! Passionate about culinary innovation? Ready to craft unforgettable dining experiences? Chartwells Higher Education, part of the Compass Group family, is looking for a visionary Campus Executive Chef to elevate campus dining at the University of Alaska Fairbanks (UAF). Why Fairbanks, Alaska? * Living and working in Fairbanks is an adventure like no other! Surrounded by stunning natural beauty, you'll experience: * A true culinary playground-fresh local ingredients, from wild salmon to reindeer sausage, inspire creative menus. * A close-knit, welcoming community-Fairbanks is known for its friendly residents and vibrant arts & culture scene. * Endless outdoor adventures-hiking, dog sledding, and world-class fishing are just steps away. Why Chartwells? * At Chartwells, we don't just serve food-we create experiences. As a leader in campus dining, we believe in: * Sustainability & culinary excellence-fresh, innovative menus that excite and inspire. * People-first culture-investing in your growth with training, mentorship, and leadership opportunities. * Empowering you-freedom to innovate and bring bold culinary ideas to life. Key Responsibilities: Innovative Culinary Solutions: Develop and implement creative culinary solutions tailored to exceed customer expectations. Menu Development: Craft enticing menus for both dining and catering programs, showcasing your culinary prowess. Event Management: Collaborate with clients to curate unforgettable catering events, from inception to flawless execution. Inventory Management: Maintain optimal inventory levels while ensuring product availability and adherence to budgetary guidelines. Team Training and Development: Foster a culture of excellence through comprehensive training in food preparation, safety, and sanitation practices. Financial Management: Drive profitability by meeting food and labor targets, while adhering to standardized recipes and portioning standards. Compliance and Safety: Uphold strict adherence to health, sanitation, and safety regulations, ensuring the highest standards are met at all times. Preferred Qualifications: * A.S. or equivalent experience * Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences * Hands-on chef experience a must * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * ServSafe certified - highly desirable Join Us in Fairbanks! If you're looking for a career that fuels your passion, creativity, and leadership skills while giving you the adventure of a lifetime, this is it. Apply today and be part of something truly special! Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Paid Time Off * Holiday Time Off (varies by site/state) * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) * Paid Parental Leave * Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Req ID: 1409403 Chartwells Higher Education JESSICA BARRICK [[req_classification]]

The Chef Supervisor is responsible for the preparation, production, and presentation of a variety of foods, completing of production sheets, and other food service activities. You will work closely with the General Manager to help plan a variety of balanced, attractive, menus or food service options. This position is responsible for supervising employees including interviewing, hiring, and training. This position will support food service production at Ilisagvik College in Barrow, AK. This is a rotational position working 3-weeks on & 3-weeks off. The point of hire origin is Anchorage, AK. Housing is provided including three meals per day. Daily service for breakfast, lunch and dinner will be less than 40 students per meal service. Responsibilities * Provide the highest quality of service to the customer at all times. * Assist with planning and food service operations and activities. * Monitor and ensure compliance with all guidelines for operations. * Continuously improve all assigned customer service activities. * Makes sure all time keeping, sales/staffing, wage progress reports, etc. are properly and timely completed. * Monitor food/beverage inventories and places restocking orders as needed. * Makes sure all stock items are dated and properly rotated. * Ensures daily culinary planning meetings are conducted, as well as pre-service meetings. * The monthly inventory will be done and turned into General Manager. * Ensures food quality, preparation, and cost control according to recipe cards. * Maintain critique of cash over/short, and inventory. * Maintain correct document retention procedures. * Promote teamwork and associate morale. Motivates associates to achieve work related goals. * Initiates personnel actions. * Monitor associate files and uniform standards. * Handles all guest complaints. * Has a sound knowledge of all emergency procedures. * Have working knowledge of the maintenance and operating procedures of all departmental kitchen equipment. * Analyze, resolve and/or assist in solving work problems. * Interview applicants. Train new associates. Conduct ongoing training of all Restaurant associates to increase job knowledge and skill level. Carries out necessary staff training activities. * Communicate daily with food service staff for special needs, outages, projects, etc. * Makes sure all assigned activities and responsibilities comply with all company policies, procedures, programs, guidelines, expectations, etc. * Must be able and willing to perform duties in all positions overseen when needed. * This position is responsible for the supervision of staff. * Other duties that are pertinent to the department or unit's success may also be assigned. Qualifications * Must have a High School Diploma or GED equivalent. * Must have an Alaska Food Handler's Card or ServSafe contingent upon 30 days of hire. * Must have two (2) years of documented chef supervisor experience working in a commercial kitchen supporting a food service operation in a restaurant, hotel, higher education, or hospital setting. * Must have knowledge and training in using a variety of food production equipment. * Must be able to work independently and complete assignments in a timely manner. * The ability to operate basic office equipment and software programs including email, Excel, Word, etc. * A valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy. * Contract requires employees to speak, understand, read, and write English. Preferred Qualifications * Some baking experience is highly desired. * Formal culinary training. Working Conditions and Physical Requirements Weather: Indoor/Outdoor (Occasional exposure to moderate weather) Noise level: Moderate Description of environment: This is an industrial kitchen located in a higher education setting. Physical requirements: Employee is required to lift and/or move up to 50 lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift. Travel: None Competencies NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained.

Executive Chef-Salaried Exempt The Lakefront, Anchorage hotel (formerly the Millennium Hotel) is recruiting for salaried exempt, (not subject to overtime) Executive Chef to join our team. At the Lakefront Anchorage Hotel, we strive to deliver a memorable experience for our guests. Situated on the shores of scenic Lake Spenard, one mile from Anchorage International Airport and four miles from downtown Anchorage, the Lakefront Anchorage Hotel is the perfect starting point to explore the many wonders Alaska has to offer. The Lakefront Anchorage Hotel boasts 248 rooms and three outstanding food and beverage outlets. The role of the Executive Chef is to be responsible for coordinating activities of and direct training of chefs, cooks, and other kitchen employees engaged in preparing and cooking foods to ensure an efficient and profitable food service. Typical duties of the Executive Chef include: Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, latest of menu, etc. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor and overhead costs and assigns prices to menu items. Directs food apportionment procedures to control costs. Supervises cooking and other kitchen personnel and coordinates assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared and presented in prescribed manner. Devises Creates special event dishes and new or unique recipes. Ensure proper safety and sanitation of all kitchen, food storage areas, and equipment according to the USPH regulations. Maintain consistency and quality in food taste in line with photos and assigned recipes. Company policy. Works closely with sales and banquet staff to ensure food for banquet functions is properly prepared and served at the time indicated. Works closely with Sales to create a separate banquet menu and special menus for event/functions. Conducts end of month inventory. Manages food and labor cost to either meet or be below budget. The successful applicant will: Associate degree from accredited college/university of related culinary management program preferred, or 3-4 years related experience. Must have at least 2 years of experience in related role. Must have experience with banquets. Knowledge of menu planning, soups, sauces, and meat, poultry and seafood items is required. Effective oral and written communication skills. Ability to work collaboratively with other departments and leaders to complete property/corporate initiatives and effective day to day operations. Ability to meet deadlines and effectively manage multiple priorities in a demanding work environment. Effective labor management to minimize overtime and ensure appropriate staff assignment to guest traffic flow. Patience, tact and diplomacy. Work as a productive team member by contributing positive energy. Perform the duties of the position in a safe manner. Be professional and respectful in all interactions with guests and associates. Must have a current ServSafe certification and uphold all guidelines for food and safety. If you enjoy doing a variety of tasks in an environment that can go from relaxed to busy and takes pride in their work environment and be recognized for the job you do then this job is for you! The Lakefront offers a very competitive benefit package including medical, dental, and vision. Plus a 401k with an employer contribution. Apply online at ********************************************************* Millennium Hotels is an equal opportunity employer and does not discriminate based on disability, veteran status or any other basis protected under federal, state or local laws. Millennium Hotel is a drug free workplace. We conduct pre-employment drug tests and criminal background checks on all applicants after a job offer. Millennium Hotels participates in the electronic employment eligibility verification program commonly referred to as E-Verify. This job posting is not intended to detail every aspect of your job or list every task you may perform. It is provided as a general overview of the responsibilities and skills required to do this job successfully.

An Executive Sous Chef at Hilton plays a pivotal role in ensuring the smooth operation of the hotel's culinary services. This position involves leadership, creativity, and a commitment to maintaining high standards in food preparation and presentation. Key Responsibilities * Culinary Leadership: Manage and lead the kitchen team to ensure efficient culinary operations and uphold the hotel's standards. * Menu Development: Collaborate with the Executive Chef to plan and prepare high-quality food and beverage offerings, with a focus on creativity and guest satisfaction. * Quality Assurance: Ensure all food products meet Hilton's quality standards, maintaining consistency in taste and presentation. * Training and Development: Provide clear direction and guidance to team members, fostering their growth and ensuring they are well-trained in their functions. * Operational Oversight: Oversee the cleanliness, hygiene, and maintenance of the kitchen, ensuring compliance with health and safety regulations. * Inventory Management: Assist in inventory taking and manage food costs to achieve optimal profitability. * Collaboration: Work closely with other departments, such as Stewarding, to ensure high cleanliness levels and efficient operations. Qualifications * Education: High School graduate; technical education in hospitality or culinary school preferred. * Experience: Minimum of 2 years as Head of Kitchen in a focused service hotel with high standards. * Skills: Strong leadership abilities, effective communication skills in English and local language, and proficiency in training and performance management. * Certifications: Possession of a valid health certificate. * Additional Requirements: Experience in international chain hotels is advantageous. *

Knik Construction is seeking a Housekeeper/Cook Helper. Responsibilities: (Other duties as assigned) * Clean restrooms, lounge areas, corridors, windows, hallways, and other workspaces while keeping the prescribed health and hygiene standards * Performs a variety of cleaning activities such as sweeping, mopping, dusting, and trash removal * Check stocking levels of all consumables and replace them when appropriate * Assists Cook with food preparation and clean up * Haul water if needed Requirements: * High school diploma or equivalent * Ability to work with little supervision and maintain a high level of performance * Prioritization and time management skills * Working quickly without compromising quality * Pre-hire drug test required

Department Food and Beverage Employment Type Seasonal - Full Time Location Fairbanks Princess Riverside Lodge Workplace type Onsite Responsibilities Requirements Benefits About Holland America/Princess Alaska-Yukon Land Operations We're a collaboration of Princess Cruises and Holland America Line, innovators in Alaska tourism and advocates for the environment. We offer guests adventure, comfort, and a variety of lifetime memories-whether sailing past glaciers, cozying up in a wilderness lodge, or spotting a bear from a dome-window rail car. Our teams participate in HAP's sustainability program, aka “Sustain Alaska & the Yukon”, and efforts by actively recycling (where available), reducing waste, and educating guests about our commitment to the environment. We are dedicated to delivering excellent customer service to all guests, coworkers, and vendors and provide a safe workplace for all team members and a safe vacation experience for all guests. HAP is committed to a diverse, equitable, and inclusive work environment. The best way to learn more about all of our roles and opportunities is to connect with us on Facebook and Instagram.

Chef Colville, INC is Hiring a Kitchen Chef at Brooks Camp, Prudhoe Bay, Alaska! Join Our Team Are you an experienced Chef or with a passion for creating outstanding culinary experiences? Ready to take your expertise to the remote and breathtaking North Slope of Alaska? Colville, INC is hiring a Chef / Chef de Cuisine to join our dynamic team at Brooks Camp, Prudhoe Bay. Bring your leadership, creativity, and badass attitude to the team and experience the thrill of making an impact in our commercial kitchen operations. Why You'll Love Working Here: Epic Work Environment: Join a supportive, team-focused work culture where Family, Safety, Agility, and Badassery are at the core of everything we do. With our rotational schedules and exceptional team camaraderie, you'll feel supported every step of the way. Comprehensive Benefits: We offer an outstanding benefits package that prioritizes your well-being, including: Full health insurance options, with medical, dental, and vision premiums fully paid by Colville for employees. Retirement options with a competitive employer match. Generous HSA and profit-sharing plans to support your financial wellness. Perks Galore: Enjoy unique perks such as flights between Anchorage and Prudhoe Bay covered by Colville, access to Brooks Range Supply discounts, and opportunities to explore and adventure in Alaska during your time off. About the Role: As a Chef, you'll lead the kitchen team in creating high-quality dining experiences and overseeing back-of-house operations. From menu development to managing food inventory and ensuring compliance with health and safety standards, this role is vital to the success of our operations. You'll ensure that every meal served reflects quality, innovation, and professionalism while contributing to the overall success of our team. As a Chef, You Will: Lead the kitchen team in the safe, efficient, and quality preparation of all meals. Oversee inventory, ordering, and stock to ensure the freshest, safest ingredients are always on hand. Develop seasonal menus based on food trends, patron requests, and operational needs. Maintain compliance with all food safety and health regulations. Manage and maintain kitchen equipment to ensure smooth operations. Collaborate with specialty chefs to create appealing, innovative menu pairings. What We're Looking For: Experience: At least two years of culinary management experience or related leadership role. Education/Certifications: High School Diploma or equivalent; valid Alaska Food Handler's Card. (Must be able to complete upon hire.) Skills: Strong leadership, organizational, time management, and communication skills. A proven ability to handle multiple priorities under pressure while maintaining quality and safety standards. A creative mindset and strong interpersonal skills. Ready to Dive into an Unforgettable Job? If you're ready to bring your passion for culinary leadership, creativity, and your badass mindset to a team that values family, safety, and agility, apply now! Join Colville, INC and transform your career while exploring all that Alaska has to offer. Apply online today to take the next step toward an amazing journey with Colville, INC. Transform your career. Explore Alaska. Join the most badass company in the state.

GCI's Sous Chef will under supervision of the Chef, perform meal, appetizer, dessert, and snack preparation duties for guests and staff at GCI's Agulowak Retreat. Perform daily kitchen clean-up tasks, periodic stocking and inventory of food and beverages, and deep cleaning tasks as assigned. Ensure compliance with applicable health codes, regulations, and ADEC sanitation standards. ESSENTIAL DUTIES AND RESPONSIBILITIES AT ALL LEVELS: Prepare meals, appetizers, and desserts, including plating meals and preparing meals for banquet service. Prepare sack lunches, bread, cookies, and other snacks. Assist with kitchen and meal service clean-up. Maintain kitchen equipment and food storage areas in appropriate and sanitary conditions consistent with applicable health codes, regulations, and ADEC sanitation standards. Assist with supply inventory, stocking, and procurement. Sufficient knowledge to assist in delivering high quality food service at a remote retreat. Demonstrated understanding of the necessity of maintaining the highest standards of consistent quality and timeliness of food service. Ability to function as a skilled cook, capable of assisting in the production of nutritious, attractive, balanced meals, and baked goods for up to 35 people. Knowledge of standard practices and procedures for maintaining a safe and sanitary kitchen. Familiar with company safety systems and Retreat safety policies. COMPETENCIES: ACCOUNTABILITY- Takes ownership for actions, decisions, and results; openly accepts feedback and demonstrates a willingness to improve. BASIC PRINCIPLES - Interacts with people in a way that builds mutual trust, confidence, and respect; adheres to GCI's Code of Conduct for Employees - the Basic Principles. COLLABORATION - Works effectively with others to accomplish common goals and objectives; maintains positive relationships even under difficult circumstances. COMMUNICATION- Conveys thoughts and expresses ideas appropriately and professionally. COMPLIANCE - Follows internal controls; protects confidential information; abides by GCI's Code of Business Conduct & Ethics. CUSTOMER FOCUS - Demonstrates commitment to service excellence; gives high priority to customer satisfaction. RELIABILITY - Consistently follows through on assigned tasks as expected; demonstrates timely attendance at meetings, training, and other work obligations. RESULTS - Uses a combination of job knowledge, initiative, sound decision making, innovation, adaptability, and problem solving. SAFETY & SECURITY - Supports a safe work environment by following all workplace safety rules and guidelines; complies with applicable Security policies and procedures. TECHNICAL PROFICIENCY - Proficient computer skills and MS Office knowledge (e.g., Outlook, Teams, Word, Excel) to complete job duties effectively, such as using the company intranet and to accurately retrieve and input information into database or equivalent. Minimum Qualifications: Required: * A combination of relevant work experience and/or education sufficient to perform the duties of the job may substitute to meet the total years required on a year-for-year basis High School diploma or equivalent. Minimum of two (2) years of experience in a food service position. * Completion of the following company provided courses within 30 days of start date: First Aid/CPR/AED certification. Alaska ServSafe certification. Preferred: Hotel or resort kitchen management experience Associate degree from a culinary school or completion of an equivalent vocational training program. Telecommunications experience. Relevant telecom industry or job specific certifications. DRIVING REQUIREMENTS: This position may require access to reliable transportation for occasional travel between retail store locations, offices, worksites, or other locations as needed. PHYSICAL REQUIREMENTS and WORKING CONDITIONS: This position requires living and working at a remote Alaskan retreat for a period of approximately five (5) months (room and board provided). Transportation to and from the retreat requires traveling by small aircraft and/or boat. Must be willing and able to work seven (7) days per week. Position is physically demanding, requiring daily long hours of standing, food preparation, and service. Must be physically capable of safely and effectively performing a variety of functions involving moving, transporting, positioning, and maneuvering equipment, supplies, and loads of up to 50 lbs. Must be physically capable of performing job duties safely and effectively, such as cooking, baking, and cleaning. Ability to work shifts as assigned. Ability to accurately communicate information and ideas to others effectively. Physical agility and effort sufficient to perform job duties safely and effectively. Ability to make valid judgments and decisions. Available to work additional time on weekends, holidays, before or after normal work hours when necessary. Must work well in a team environment and be able to work with a diverse group of people and customers. Virtual workers must comply with remote work policies and agreements. The company and its subsidiaries operate in a 24/7 environment providing critical services to Alaskans and may need to respond to public health and safety matters or other business emergencies. Due to business needs employees may be contacted outside of the core business hours to respond to the immediate emergency. As such, you will be requested to provide emergency after hours contact numbers, to include your home and cell phone numbers if you have those services. Diversity, Equity, and Inclusion: At GCI, we foster a culture of inclusivity by nurturing an environment where the varied perspectives of our employees, customers, and fellow Alaskans are celebrated. We add value to our community as we grow and empower a diverse workforce that provides equitable opportunity for every Trailblazer. EEO: GCI is an equal opportunity employer. Qualified applicants are considered for employment without regard to race, color, religion, national origin, age, sex, sexual orientation, gender identity, marital status, mental or physical disability, veteran status, or any other status or classification protected under applicable state or federal law. DISCLAIMER: The above information on this description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job. All employees of GCI work in support of the GCI Mission Statement and Declaration of Principles which are located on the GCI Career page and Employee portal.

What perks can you expect?: Join an inclusive, global team and make life-long connections. Enjoy free access to Pursuit attractions and 50% off for friends. Get discounts on hotel stays, dining, and retail. Access subsidized mental health and wellness resources. Housing accommodations available with competitive rates Referral bonus available What will be your daily pursuit?: Deep down, our mission and values make us who we are as a team. This is what we strive for in all of the connections we create for our guests and for each other. What will your compensation be?: $20.50 per hour When does this adventure begin?: This role is posted for our spring/summer 2025 season! What will you do in this job?: Safety, anticipating guest needs, honoring our surroundings and bringing your best every day are the core values we live by in order to provide dynamic guest service at the Denali Cabins. As the Cook II, you will prepare menu items for dining room service while working efficiently with standardized recipes and presentations. Take directions from Chef Provide excellent service to both guests and team members Ensure all guests' special needs are met, including dietary restrictions Estimate food consumption and purchases or requisitions food and kitchen supplies Ensure efficiency and timely food production and safety Participate in the provisioning of the island to include loading and unloading of supply vessels, conducting inventories and properly and safely storing items What skills and experience do you need for this job?: Valid Alaska Food Handler's Certification, ServSafe Managers certificate preferred Knowledge of proper food handling and preparations standards Current CPR, First Aid Strong communication and interpersonal skills Culinary School graduate or previous experience working as a cook in food service operations, or equivalent combination of experience and training What will your work environment be like?: Beautiful. You'll be working in the iconic, unforgettable and inspiring location. Regardless of what your role is with us, you'll really get the chance to explore and see amazing scenery and wildlife within the last frontier. Fun. You'll be meeting team members from across the globe and get to participate in tons of team events. Independent. You'll spend your days in and around our amazing properties. Remote. Our home is filled with trees, lakes, and blue-bird skies; rather than buildings, freeways, and smog. Busy. You need to be prepared for a physical working environment with walking, stair climbing, bending, reaching, lifting (up to 50 pounds with assistance ) as required We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. EEO: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics . Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.

Dave & Buster's is different from everywhere else. No two days are ever the same. Time will fly by serving hundreds of people with flexible schedules you can accommodate school or other jobs. Plus, your co-workers are awesome! Dave & Buster's offers an attractive benefits package for many positions, including medical, dental, vision, 401K, FREE GAMES and more. POSITION SNAPSHOT: The line cook position is responsible for creating an exceptional culinary experience for our Guests through the preparation and presentation of our menu. The line cook is also responsible for the correct handling and preparation of all food items to ensure our Guests' safety at all times. NITTY GRITTY DETAILS: Delivers an unparalleled Guest experience through the best combination of food, drinks and games in an ideal environment for celebrating all out fun. Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action. Adheres to all company safety and sanitation policies and procedures. Safely and correctly operates all equipment. Uses all chemicals properly in the correct quantities for safety and cost control. Ensures that all products are stored properly in the correct location at the appropriate levels at all times. Prepares and sells food that meets all food quality indicators and prepared to Guest expectations. Sells food within recommended time frames to meet Guest expectations. Responsible for preparing and cooking all food items by recipe and to specification. Controls costs by following prep sheets as designed to ensure the freshest product is served and eliminate waste. Maintains cleanliness and sanitation of all kitchen areas. Responsible for station maintenance, cleanliness and sanitation. Cleaning and maintenance of all kitchen mats, floors, walls and drains. Empties kitchen trash and cleans and maintains trash cans. Assists other Team Members as needed or when business needs dictate. Maintains a favorable working relationship with all other company team members to foster and promote a cooperative and harmonious working climate that will be conducive to maximum team member morale, productivity and efficiency/effectiveness. Must be friendly and able to smile a lot while working days, nights and/or weekends as required. Previous kitchen experience at a hotel or restaurant is preferred, but not required. Must demonstrate ability to clearly communicate with other team members. Must be disciplined and self-motivated. Is dressed in accordance with dress guidelines, looking neat, clean and professional at all times. Must be at least 18 years of age.

Compensation: $85,000-$90,000 At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Lead Culinary Excellence in the Heart of Alaska-Campus Executive Chef | University of Alaska Fairbanks RELOCATION ASSISTANCE OFFERED! Passionate about culinary innovation? Ready to craft unforgettable dining experiences? Chartwells Higher Education, part of the Compass Group family, is looking for a visionary Campus Executive Chef to elevate campus dining at the University of Alaska Fairbanks (UAF). Why Fairbanks, Alaska? + Living and working in Fairbanks is an adventure like no other! Surrounded by stunning natural beauty, you'll experience: + A true culinary playground-fresh local ingredients, from wild salmon to reindeer sausage, inspire creative menus. + A close-knit, welcoming community-Fairbanks is known for its friendly residents and vibrant arts & culture scene. + Endless outdoor adventures-hiking, dog sledding, and world-class fishing are just steps away. Why Chartwells? + At Chartwells, we don't just serve food-we create experiences. As a leader in campus dining, we believe in: + Sustainability & culinary excellence-fresh, innovative menus that excite and inspire. + People-first culture-investing in your growth with training, mentorship, and leadership opportunities. + Empowering you-freedom to innovate and bring bold culinary ideas to life. Key Responsibilities: Innovative Culinary Solutions: Develop and implement creative culinary solutions tailored to exceed customer expectations. Menu Development: Craft enticing menus for both dining and catering programs, showcasing your culinary prowess. Event Management: Collaborate with clients to curate unforgettable catering events, from inception to flawless execution. Inventory Management: Maintain optimal inventory levels while ensuring product availability and adherence to budgetary guidelines. Team Training and Development: Foster a culture of excellence through comprehensive training in food preparation, safety, and sanitation practices. Financial Management: Drive profitability by meeting food and labor targets, while adhering to standardized recipes and portioning standards. Compliance and Safety: Uphold strict adherence to health, sanitation, and safety regulations, ensuring the highest standards are met at all times. Preferred Qualifications: + A.S. or equivalent experience + Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training + Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desirable + Institutional and batch cooking experiences + Hands-on chef experience a must + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + ServSafe certified - highly desirable Join Us in Fairbanks! If you're looking for a career that fuels your passion, creativity, and leadership skills while giving you the adventure of a lifetime, this is it. Apply today and be part of something truly special! Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story (************************************** Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Paid Time Off + Holiday Time Off (varies by site/state) + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) + Paid Parental Leave + Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (************************************************************************************************* for paid time off benefits information Req ID: 1409403 Chartwells Higher Education JESSICA BARRICK [[req_classification]]

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

The UAA Executive Chef will provide leadership for the culinary teams in Restaurant, Catering, Concessions, Campus and Corporate Service business lines. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management and employee/team training & development. Daily client and customer contact is required. Responsibilities * Lead, train and develop culinary team members for multiple contracts in all business lines. * Demonstrate flexibility in the working environment, including the ability to plan and organize work load effectively to achieve timely, desired results. * Create Signature Restaurant & Catering Menus * Demonstrate ability to develop, implement, maintain and supervise proper recipe & culinary consistency for all concepts. * Compliance with NMS Policies, Processes & Systems. Train culinary team and accept accountability for culinary team for all NMS Policies, Processes & Systems. * Measure the performance of assigned goals. * Establish and implement an organized system of supervision & operating procedures. * Direct a high-quality, cost-effective dining operation. * Demonstrate extensive procurement excellence, including maintaining strong vendor relationships & compliance with NMS procurement policies. * Champion Client/Customer First and lead the way in all situations * Assume accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices. * Ensure all required preparation, delivery, setup, service & break down are properly & efficiently executed. * Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs. * Actively pursue goal of zero accidents in the workplace. * Establish a safe work environment for employees through constant vigilance by performing safety audits, inspections, conducting safety training and maintaining on-going communication with employees. * Ensure all team members participate in daily safety discussions / trainings. * Develop a team that excels in responding to and exceeding the needs of clients and customers. * Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of new services. * Direct, schedule train, supervise, lead, evaluate, coach, & develop assigned team members to keep them informed & motivated. * Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood. * Actively recruit, train & develop NANA shareholders. * Develop, maintain & approve administrative tasks such as budget development, operational reports, cost analysis or records, payroll, HR accountability, financial activities, work schedules, etc. * Consistently demonstrate professional skills in efficiently carrying out assigned activities, using all forms of communications, including change management, employee development, problem solving and decision making * Periodically physically perform high volume food production & preparation duties/fills in for absent employees. * Perform inventory and quality control tasks & inspection checklists. * Create, monitor, and review business reports - key performance indicators, sales, inventory, budget, etc. * Directly supervise assigned supervisors and employees. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints & resolving problems. * Other related duties may also be assigned. Qualifications * Must have a strong understanding of the Culinary Arts. * Position requires a valid Driver's License and an acceptable driving record for the past three years to be eligible under NMS' vehicle insurance. This includes no DUI convictions in the past five (5) years. * Stability in the workplace required. Position experience counted for positions lasting a minimum of two (2) years - progressive promotions with same company included. Positions lasting less than two (2) years will not be counted as experience. * Daily client and customer contact is required. * The ability to operate basic office equipment and software programs to include email, Excel, Word, etc. * HACCP ServSafe Certification required * TAP's Certification required * Applicants must pass a pre-employment drug test, a post offer physical assessment and a criminal background check. * Contract requires employees to speak, understand, read and write English PREFERRED: * Bachelor's Degree in the Culinary Arts. * 1 year campus dining experience. * Able to type a minimum of 45 words per minute.

GCI's Sous Chef will under supervision of the Chef, perform meal, appetizer, dessert, and snack preparation duties for guests and staff at GCI's Agulowak Retreat. Perform daily kitchen clean-up tasks, periodic stocking and inventory of food and beverages, and deep cleaning tasks as assigned. Ensure compliance with applicable health codes, regulations, and ADEC sanitation standards. ESSENTIAL DUTIES AND RESPONSIBILITIES AT ALL LEVELS: Prepare meals, appetizers, and desserts, including plating meals and preparing meals for banquet service. Prepare sack lunches, bread, cookies, and other snacks. Assist with kitchen and meal service clean-up. Maintain kitchen equipment and food storage areas in appropriate and sanitary conditions consistent with applicable health codes, regulations, and ADEC sanitation standards. Assist with supply inventory, stocking, and procurement. Sufficient knowledge to assist in delivering high quality food service at a remote retreat. Demonstrated understanding of the necessity of maintaining the highest standards of consistent quality and timeliness of food service. Ability to function as a skilled cook, capable of assisting in the production of nutritious, attractive, balanced meals, and baked goods for up to 35 people. Knowledge of standard practices and procedures for maintaining a safe and sanitary kitchen. Familiar with company safety systems and Retreat safety policies. COMPETENCIES: ACCOUNTABILITY- Takes ownership for actions, decisions, and results; openly accepts feedback and demonstrates a willingness to improve. BASIC PRINCIPLES - Interacts with people in a way that builds mutual trust, confidence, and respect; adheres to GCI's Code of Conduct for Employees - the Basic Principles. COLLABORATION - Works effectively with others to accomplish common goals and objectives; maintains positive relationships even under difficult circumstances. COMMUNICATION- Conveys thoughts and expresses ideas appropriately and professionally. COMPLIANCE - Follows internal controls; protects confidential information; abides by GCI's Code of Business Conduct & Ethics. CUSTOMER FOCUS - Demonstrates commitment to service excellence; gives high priority to customer satisfaction. RELIABILITY - Consistently follows through on assigned tasks as expected; demonstrates timely attendance at meetings, training, and other work obligations. RESULTS - Uses a combination of job knowledge, initiative, sound decision making, innovation, adaptability, and problem solving. SAFETY & SECURITY - Supports a safe work environment by following all workplace safety rules and guidelines; complies with applicable Security policies and procedures. TECHNICAL PROFICIENCY - Proficient computer skills and MS Office knowledge (e.g., Outlook, Teams, Word, Excel) to complete job duties effectively, such as using the company intranet and to accurately retrieve and input information into database or equivalent. Minimum Qualifications: Required: * A combination of relevant work experience and/or education sufficient to perform the duties of the job may substitute to meet the total years required on a year-for-year basis High School diploma or equivalent. Minimum of two (2) years of experience in a food service position. * Completion of the following company provided courses within 30 days of start date: First Aid/CPR/AED certification. Alaska ServSafe certification. Preferred: Hotel or resort kitchen management experience Associate degree from a culinary school or completion of an equivalent vocational training program. Telecommunications experience. Relevant telecom industry or job specific certifications. DRIVING REQUIREMENTS: This position may require access to reliable transportation for occasional travel between retail store locations, offices, worksites, or other locations as needed. PHYSICAL REQUIREMENTS and WORKING CONDITIONS: This position requires living and working at a remote Alaskan retreat for a period of approximately five (5) months (room and board provided). Transportation to and from the retreat requires traveling by small aircraft and/or boat. Must be willing and able to work seven (7) days per week. Position is physically demanding, requiring daily long hours of standing, food preparation, and service. Must be physically capable of safely and effectively performing a variety of functions involving moving, transporting, positioning, and maneuvering equipment, supplies, and loads of up to 50 lbs. Must be physically capable of performing job duties safely and effectively, such as cooking, baking, and cleaning. Ability to work shifts as assigned. Ability to accurately communicate information and ideas to others effectively. Physical agility and effort sufficient to perform job duties safely and effectively. Ability to make valid judgments and decisions. Available to work additional time on weekends, holidays, before or after normal work hours when necessary. Must work well in a team environment and be able to work with a diverse group of people and customers. Virtual workers must comply with remote work policies and agreements. The company and its subsidiaries operate in a 24/7 environment providing critical services to Alaskans and may need to respond to public health and safety matters or other business emergencies. Due to business needs employees may be contacted outside of the core business hours to respond to the immediate emergency. As such, you will be requested to provide emergency after hours contact numbers, to include your home and cell phone numbers if you have those services. Diversity, Equity, and Inclusion: At GCI, we foster a culture of inclusivity by nurturing an environment where the varied perspectives of our employees, customers, and fellow Alaskans are celebrated. We add value to our community as we grow and empower a diverse workforce that provides equitable opportunity for every Trailblazer. EEO: GCI is an equal opportunity employer. Qualified applicants are considered for employment without regard to race, color, religion, national origin, age, sex, sexual orientation, gender identity, marital status, mental or physical disability, veteran status, or any other status or classification protected under applicable state or federal law. DISCLAIMER: The above information on this description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job. All employees of GCI work in support of the GCI Mission Statement and Declaration of Principles which are located on the GCI Career page and Employee portal.