Chef Jobs in College, AK

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.

The Porthole Llc in Seward, AK is looking for a Food Truck Chef. Our ideal candidate is a self-starter, ambitious, and engaged. Ideally year round but open to this as a seasonal position. Benefits Profit Sharing Year round $20-25ph Hella tips Responsibilities Oversee food safety handling and sanitation practices for kitchen staff Plan and delegate food preparation and cooking tasks to the BOH team Train and develop cooks as needed Ordering and inventory management Menu development Qualifications Strong attention to detail with exceptional organizational skills Excellent leadership skills with the ability to motivate the team Emotionally intelligent Effective communicator Relevant food safety and handling certificate Experience as a chef/ lead cook/Manager We are looking forward to reading your application.

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 Hilton Anchorage is seeking an experienced and talented Executive Chef to join our team! As the Executive Chef, you will be responsible for overseeing all aspects of our kitchen operations, including food preparation, menu planning, and staff management. Your creativity and passion for culinary excellence will be instrumental in creating memorable dining experiences for our guests and assist in creating a brand-new dining experience after our outlet renovation in the fall of 2024! Duties: * Develop and execute creative and innovative menus that meet the needs and preferences of our guests * Ensure the highest quality of food preparation and presentation * Manage food inventory and control costs to maximize profitability * Train, supervise, and mentor kitchen staff to maintain high standards of performance * Collaborate with other departments to ensure smooth operations and exceptional guest service for our outlets and meeting spaces * Maintain a safe and sanitary work environment in compliance with food safety regulations * Oversee banquet events and ensure successful execution of catering service Requirements: * Proven experience as an Executive Chef or similar role in a high-volume establishment * Strong knowledge of food handling, safety, and sanitation standards * Excellent leadership and team management skills * Ability to create innovative menus that cater to diverse tastes and dietary restrictions * Exceptional organizational and time management abilities * Strong communication and interpersonal skills If you are a passionate culinary professional with a proven track record of success, we invite you to apply for the position of Executive Chef. Join our team and be part of an exciting culinary journey where your creativity will shine, and your talent will be recognized. We offer great benefits! Paid time off, 401k, medical, dental, vision, employee discounts on Hilton hotel rooms worldwide, and so much more! Job Type: Full-time Pay: From $80,000.00 per year Benefits: * 401(k) * 401(k) matching * Dental insurance * Flexible schedule * Health insurance * Paid time off * Vision insurance Shift: * Day shift * Evening shift * Morning shift Supplemental Pay: * Bonus opportunities Ability to Relocate: * Anchorage, AK: Relocate before starting work (Required) Work Location: In person

Job Title: Sous Chef Reports To: Executive Chef Department: F&B, Kitchen Supervises: Kitchen staff including cooks and dish machine operators Position Duration: Seasonal, with an expected start date of Late April/Early May and running through the summer season. Overview: Oversee general operation of the kitchen Responsibilities All associates must provide excellent customer service to our guests Associates must treat each other with courtesy and respect While working associates must follow all company policies and procedures Associates must obey all state and federal laws Behavior while on the job must be in accordance with the Code of Ethics and Standards of Conduct for all associates It is imperative to be on time and ready for work at the start of the assigned shift Duties Oversee and participate in the preparation of menu items for dining room service. Instruct Line Cooks and Prep Cooks in their duties. Develop daily specials Work to provide standardized presentations in an efficient and timely manner. Interface with service staff to provide excellent customer service. Insure and instruct in the proper use and handling of food and equipment. Act in the Chef's absence. Assist with training and education of service staff in menu content. Assist with presentation development, maintaining budgeted food, and labor costs. Oversee staff ensuring productivity and safety. Use and ensure the use of standard preparations and presentations as indicated Supervise menu and shift change over. Ensure proper use and handling of food and equipment. Coordinate with service staff through communications and expediting orders. Keep work areas clean and sanitized at all times. Conduct weekly inventory and order needed items. Meet with kitchen and service staff daily for "game plan" development. Discipline staff as needed Other duties as assigned. Requirements Graduate of Culinary School. Two years of kitchen operation and staff management experience. Self-motivated. Able to work without supervision. Ability to operate standard equipment safely. Requires lifting and bending Ability to lift 35 lbs with or without reasonable accommodation Ability to work as a team member with kitchen and service staff Work approximately 40 to 50 hours per week. Uniform Jackets, pants, apron, and hat provided. Associate needs to provide comfortable black non-skid closed toe black shoes, black socks, and white undershirts Associate is responsible to wash and iron the uniform Associate must look sharp and be clean upon arrival to shift NOTICE: The hospitality business functions seven (7) days a week, twenty-four hours a day. In addition, this is a hospitality business, and a hospitable service atmosphere must be projected at all times. Upon employment, all associates are required to fully comply with JL Hospitality Management rules and regulations for the safe and efficient operation of hotel facilities. JL Hospitality Management, LLC is an equal opportunity employer. JL Hospitality Management, LLC does not discriminate in employment on account of race, color, religion, national origin, citizenship status, ancestry, age, sex (including sexual harassment), sexual orientation, marital status, physical or mental disability, military status, or unfavorable discharge from military service.

Department Food and Beverage Employment Type Seasonal - Full Time Location Holland America Denali Lodge (formerly McKinley Chalet) 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.

We're looking for a Chef and great teammate who knows their way around the kitchen! As the Chef, you will play a key role in directing the operation of food preparation, production, and control for all food outlets and facilities. Are you a fit for our Camp Services team, located near Delta Junction, AK? Read on to learn more. The Role: Responsible for offering fresh & seasonal, safe, quality, varied, and appetizing meals to the guests. Adjusts to changes within the marketplace and to the requirements of the guests. Use effective market research and resources to develop new products and standards, striving for improvements and improving guest comments scores and comments. Responsible for maintaining the effectiveness and productivity of the quality of food products and ensuring consistency in food standards. Controls and anticipates market/guest demands and ensures profits and expenses are within the company's guidelines and budget forecasts. Set standards through recipe cards, recipes, procedures, photos, and other forms, ensuring that the highest standards are maintained and consistent. Provides support and guidance as a specialist in the culinary field to the Executive Committee, camp Manager, and their team. Work in support of achieving team goals and guests' expectations and measure effectiveness through a wide variety of measuring points. Responsible for the selection, employee confirmation, training, and development of the employees within the kitchen department. Build menus that are seasonal and within the budget set. Oversee divisional matters related to Local employment and Civil rights laws. Ensures that all Health & Sanitation inspections, HACCP, and similar practices are met consistently daily and that procedures are in place to maintain a Safe, Healthy, positive working environment. Coaches and councils employees by promoting positive behaviour and performance and disciplines underperforming employees according to the ATCO guidelines. Gives direction and is responsible and accountable for the implementation of Plans. Monitor effectiveness and introduces changes in response to the marketplace. Set targets, plan and schedule work meetings, and exceed performance indicators. Preparation: The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that they can perform the essential functions of the job. Must be able to effectively communicate fluently in English and read, write and speak the effectively in the workplace. Requires excellent communication, problem-solving, and people management skills while promoting and practicing fair & transparent policies within the workplace. The Chef acting as a Management Team Leader of the kitchen must have an effective leadership style, an upbeat, outgoing personality, and practical listening skills. The Chef must be able to operate kitchen facilities, including its employees, equipment, and resources, with minimal direct supervision and using a common sense, well-mannered respectful approach. The Chef must possess competent and efficient computer skills using MS Word, Excel, Scheduling formats, Food ordering spreadsheets, and HR / Property related forms. Knowledge of computer accounting programs, math skills, and budgetary analysis capabilities required. Have exceptional Guest Relations skills, meet with guests regularly to ensure that guests' needs are being met and exceeded, and promote the positive company line within the industry. Extensive knowledge of menu costing, recipe card implementation, and wage control is essential. Thorough knowledge of food products, suppliers, standard recipes, and proper preparation methods The ability to analyze, anticipate, forecast data, and make judgments to ensure consistent and reliable payroll and production control. The ability to conduct Safety / Staff meetings, Training sessions, Menu briefings, and open lines of communication between line staff and management. The ability to effectively deal with internal and external guests, some of whom will require high levels of patience, tact, and diplomacy, and collect accurate information to resolve conflicts. The ability to create recipes and support material, i.e. recipe cards, descriptions, and pictures, and to read, training/implementation/demonstrations are regularly required. The artistic ability to create theme menus, food promotions, season menus, decorations, etc. Must possess the ability to train & develop employees with concrete, documented training sessions advance and mentoring of the employees. The ability to direct and execute a strict strategy to ensure Safety / Health is the priority in the kitchen operation, i.e., sanitation, WHMIS, HACCP, and PPE are maintained to the highest of standards and ensuring all documentation is being done, monitored and kept for audits/inspections. Who is ATCO Frontec: ATCO Frontec is a market leader providing facilities management, camp services, workforce lodging solutions, operational support services and disaster and emergency management for a diverse range of clients. We are a service-based organization made up of great people who work hard to get the job done and deliver excellence in the communities where we work and live. Why join our team: We offer employee benefits, career advancement, and growth and development opportunities. We believe in safety above all else, and we foster a welcoming and diverse culture, and we're committed to an inclusive, fair, and respectful workplace. This is a rotational position with 4 weeks on/2 weeks off. 12 hr. shifts. While on site, enjoy all meals, accommodation, and amenities free of charge. The fine print: At ATCO, we support a diverse and inclusive environment that values the contributions and perspectives of everyone on the ATCO team. We believe the ATCO team is the foundation of our business and our most valuable asset across our global operations. Without each team members' unique skills, strengths, and knowledge, we simply wouldn't be able to achieve our fundamental vision of delivering life's essential services to our customers around the world. ATCO is an equal opportunity employer, and we do not discriminate on the basis of race, religion, color, national origin, sex, gender, gender expression, sexual orientation, age, marital status, veteran status, or disability status. This position has been identified as safety sensitive and will require completion of a pre-employment alcohol & drug test and a Security Clearance Check. Collection, use, and retention of personal information will be in accordance with ATCO Group privacy policies and practices. Visit our website for more information.

The Sous Chef position is responsible for the preparation, production, and quality presentation of a variety of foods. This position will support food service production for Dining & Catering Programs on the Alaska Pacific University Campus in Anchorage, AK. Responsibilities * Assume 100% responsibility for quality of products served. * Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures. * Prepares a variety of proteins such as meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment. * Ensures all catering activities and services are provided in a high quality, consistent, and cost-effective manner. * Maintains a clean and sanitary workstation. * Follows proper plate presentation and garnish set up for all dishes. * Assists in food prep assignments during off-peak periods as needed. * Attends all scheduled employee meetings and brings suggestions for improvement. * Meets with supervisors to discuss daily menus, issues, and problems. * Supports an effective safety program. * This position is responsible for the supervision of staff. * Performs other duties as assigned by the Management Team. * 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 Municipality of Anchorage Food Handler's Card or ServSafe contingent upon 30 days of hire. * Must have three (3) years of documented sous chef experience working in a commercial kitchen supporting a food service operation in a restaurant, hotel, or hospital. * 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. * Contract requires employees to speak, understand, read, and write English. Preferred Qualifications * Some baking experience is highly desired. * A valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy. Working Conditions and Physical Requirements Weather: Indoor/Outdoor (Occasional exposure to moderate weather) Noise level: Moderate Description of environment: This is an industrial hospital kitchen located in a healthcare 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.

Crowne Plaza Midtown managed by Northwest x Southern Hospitality (NSH) is currently interviewing people for Sous Chef! Help us make our guests and team member experiences a #BIGDEAL. Are you considering a career in hospitality and interested in an entry-level position? If so, apply today! Summary of position: The primary purpose of this position is to train, supervise and work with all kitchen staff to prepare, cook and present food per hotel standard recipes to create quality food products. To be responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning and all other food items prepared in the different kitchen stations to ensure that every dish is prepared to proper specifications in a timely and consistent manner. Ensure preparation, plating and presentation standards are maintained and safety standards and regulations are followed to provide the highest quality food standards and consistency. Also maintains the sanitation and maintenance of a safe work and food prep environment. Qualifications: High school diploma or equivalent GED; prior hotel or hospitality experience preferred Demonstrate excellent organizational skills, communication skills, and problem-solving skills State Food Handlers required or ability to obtain one. How we can elevate your career: Advancement: Most importantly, we are passionate about our people. We're not just interested in today. We also prepare our employees for the future. When you work at one of our properties, you'll be able to work your way up the ladder. Teamwork: Experience what it feels like to be part of an empowered team. Be inspired by those around you to be your best each day. If you like the sound of that, if you love having fun on the job and want to work with people who feel the same way, if you want a career you can count on, apply today. Why work for NSH? Work-Life Balance - We are committed to ensure that our team members experience the reward of hospitality, while also sustaining a routine that suits their lifestyle. Paid Holidays - 6 Paid Holidays after one year of service (upon hire for salaried team members) New Year's Day, Memorial Day, Fourth of July, Labor Day, Thanksgiving Day, Christmas Day Both PTO and Sick leave allows Team Members to have home life balance for any reason, such as vacation, rest and relaxation, their own or a family member's illness or health concern, personal pursuits, or any qualifying reason under applicable sick and safe time laws. Paid Time Off - (PTO) is available to all Team Members after one full year of service. You begin accruing from day one! The amount of PTO you can accrue increases the longer you work with us. Sick Leave - Available for Team Members employed in Oregon or Washington after 90 days of employment. Bereavement Jury/Witness Duty Community Volunteer Events Social Event Outings Health and Wellness - These benefits typically begin on the first day of the month following sixty (60) days of full-time employment. (The specific eligibility criteria and waiting periods are defined by each benefit in their applicable plan documents.) Insurance coverage is typically not available to those Team Members deemed to be part-time (working less than thirty (30) hours) and seasonal Team Members (those deemed to be employed less than six (6) months). Medical and Prescription, Vision Dental Employee Assistance Program Hostcare 100% Company Paid Life Insurance 401(k) Retirement Plans With Match Leave of Absence Perks - More than just a paycheck! Team Member Travel Discounts Entertainment Industry Discounts Snack of the Month Monthly Team Member Recognition Service Recognition Awards Incentive Programs Referral Bonuses Direct Deposit Earned Wage Access Retirement Planning To learn more about our company please visit our web site at ******************* Northwest x Southern Hospitality is an Equal Opportunity Employer, offering employment opportunities to all qualified persons without regard to race, color, national origin, disability, religion, age, sex, veteran status, or other classifications protected by law.

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

Other District: North Slope Borough School District

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.

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.

Summary: At Allen Marine, we offer several avenues of food service to our guests, aboard the vessels, grab-n-go, and at the lodges. For example, Alaskan culinary experience, lunch boxes, and pastries aboard the vessel and Orca Point Lodge. As a Sous Chef, you are responsible for leading the transport, inventory, safety, and sanitization of all food production, this will be at the direction of the Executive Chef. Our focus is to provide a quality, locally sourced meal while maintaining an impeccably clean operation for a five-star tour experience for each guest. Employees must be 18 years of age. This position is both shoreside and lodge-based. Essential Duties & Responsibilities: Maintain a clean appearance and uphold positive cultural standards. Work at the direction of the Executive Chef and Food and Beverage management team. Supervision of food production, inventory, storage, and sanitation processes. Oversee record keeping, control logs, auditing, and management of food cost. Ensure all food and beverage products are being prepared and plated based on company recipes and standards. Supervise staff in food storage temperature logs and proper labeling practices. Support proper HACCP protocols: clean and sanitize work areas and equipment. Be in continual compliance with food health and safety regulations and guidelines. Supervise other crew in areas such as food prep, bar, retail, lodge service, and maintaining lodge appearance, cleanliness, sanitation, and safety. Enhance experience for guests by answering questions and assisting guests with specific problems/requests. Help in the preparation and design of all food and drinks menus. Produce high quality meals and assist with recipe creation. Effectively provide feedback and take feedback and lead your team assertively and respectfully. Ensure that the kitchen operates in a timely fashion that meet our standards. Fill in for the Executive Chef in planning and directing food and beverage preparation when necessary. Mentor and train kitchen staff, establish working schedule, and assess staff's performance. Order supplies to stock inventory appropriately. Maintain a positive and professional approach 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. Must be able and willing to prepare recipes precisely as directed. Must be able and willing to prepare the same exact menu, with consistent quality and precision. Proficient in knife skills. Proficient in leadership and management. Must have current certifications for Alaska Training for Alcohol Professionals (TAP), Alaska Food Handlers and CPR/First Aid. Drug testing for cause Must be clean, well groomed, courteous, honest, punctual, and most important, reliable. Desired Qualifications: ServSafe Certification Public speaking experience. Administrative skills. Experience in the travel, tourism, hospitality or outdoor recreation industries. Traits and Characteristics: Present a professional attitude at all times on duty. Must be able to greet and interact with guests in a friendly and personable manner. Must be able to work as a team with other crew to provide a quality experience for guests. Work Environment: Ability to work flexible schedule to include weekends and holidays. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Occasionally required to lift and/or move up to 50 pounds. Ability to walk on uneven deck surfaces crossing from vessel to vessel. Work takes place in a hot and fast-paced environment. There are many dangers in the kitchen, including splashes, spills, cuts and hot surfaces. Must be able to stand for prolonged periods. Must be able to bend, twist and squat for duration of shift.

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.

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.

Department Food and Beverage Employment Type Seasonal - Full Time Location Denali Princess Wilderness 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.