Sous Chef

Skagway Brewing Company is seeking an experienced and dedicated Sous Chef to support all kitchen operations. The Sous Chef serves as second-in-command—assisting the Executive Chef, leading the prep kitchen, and ensuring the production of high-quality, consistent food. This role trains and guides kitchen staff, maintains food-handling standards, and ensures strong communication across departments.

Candidates must demonstrate a strong work ethic, passion for culinary excellence, and knowledge of D.E.C. operating procedures. The ideal person is an efficient communicator, attentive listener, and effective motivator who thrives in a fast-paced environment and leads by example. This is a seasonal, full-time position averaging 50 hours per week during the cruise season, with occasional on-call availability as reasonably determined by the Operations Manager.

This position reports directly to the Executive Chef.

• Provide direction, training, and coaching to BOH staff; set performance standards and support skill development.
• Lead with professionalism, maintaining a positive and organized work environment.
• Supervise staff on shift; assist with problem-solving, conflict resolution, and performance communication.
• Ensure employees follow company policies; assist with disciplinary documentation under the SBC handbook.
• Maintain a State of Alaska D.E.C. Certified Food Protection Manager certification.
• Enforce all D.E.C. and OSHA regulations and ensure proper food-handling procedures.
• Train staff on menu items, recipes, and SOPs; maintain consistency in quality and presentation.
• Ensure timely and respectful communication between all departments.
• Maintain kitchen cleanliness, safety, and organization; report unresolved issues to appropriate personnel.
• Assist in menu development, specials planning, and portion standards with the Executive Chef.
• Assist with food ordering and inventory management as needed.
• Help maintain food and labor cost goals; support waste tracking and efficiency improvements.
• Learn and assist in maintaining Restaurant
  365 modules, including recipes, inventory, waste logs, and scheduling.
• Assume BOH responsibilities in the Executive Chef’s absence and help resolve customer food-related concerns.
• Support labor efficiency ratios and ensure cost-effective BOH operations.
• Contribute to training manuals and ensure consistent onboarding and staff development.

• 3+ years in a high-volume kitchen as a Sous Chef, Lead Line Cook, or Kitchen Manager preferred.
• Strong communication, leadership, and organizational skills.
• Professional appearance and a friendly, approachable demeanor.
• Ability to multitask, stay organized, and remain calm under pressure.
• Team-oriented; collaborates well with other managers and staff.
• Ability to stand 10+ hours per day and lift 35+ lbs.
• Must have or obtain:
  State of Alaska TAPs Card and Managerial Food Handler’s Card.
• Employment is contingent upon successful completion of a background check, in accordance with applicable law.

• Performance bonus up to $3,000 at season’s end.
• $35 daily per diem for food while working on-site.
• 50% off meals for self and immediate family (after per diem).
• 50% off food & retail at Salty Siren (sister restaurant).
• Subsidized seasonal housing available.
• Fun, collaborative environment where you’ll make lifelong friends.