Sous Chef

Sous Chef page is loaded## Sous Chef locations:
USA, AK, Seward, Kenai Fjords Wilderness Lodgetime type:
Full time posted on:
Posted Todayjob requisition :
JR100490

At Pursuit, we offer more than just a place to visit, we create opportunities for our guests to truly connect with iconic destinations. Our experiences include world-class attractions and distinctive lodges, all designed to highlight the unique beauty of each location. Beyond that, we offer thoughtfully crafted restaurants, retail, and transportation services that help our guests immerse themselves fully in the experience.

What ties it all together are the friendly faces you’ll find along the way, the thoughtful amenities, and the delightful details that make every visit feel personal and unforgettable.

This is a remote, boat-in position located in Kenai Fjords National Park. Due to this, all positions at KFWL require assisting in other departments.

Coordinates activities of and directs training of prep cooks and kitchen stewards engaged in preparing and cooking foods to ensure an efficient and profitable food service. The Sous Chef is responsible for overseeing the operation of Kenai Fjords Wilderness Lodge and Day Lodge on a remote island in the absence and by direction of the Executive Chef. The Sous Chef ensures guests receive high quality lodging and dining experience.

The Sous Chef, as directed by the Chef, coordinates and facilitates that the island is safe and highly enjoyable for guests, facilities are clean and well maintained, necessary supplies are on hand, and waste is minimized.
Major Activities (Typical Duties/Responsibilities):
* Provide excellent customer service to guests and other team members
* Make sound judgments and anticipate issues and opportunities
* Handle comments, complaints and concern, with a high level of efficiency and in the best interest of the guest
* Work closely with all other departments to ensure overall guest satisfaction
* Ensure that guests’ special needs are met
* Greet arriving/departing guests in a professional and pleasant manner
* Be knowledgeable of daily functions or activities occurring at the Lodge and in area to answer guests’ questions
* Assist with planning menus for all meals that create an exceptional dining environment that is compatible with the island experience, allow options for guests with special dietary needs, and manage costs
* Primarily responsible to prepare, cook, and clean after all meals are served in the wilderness lodge, including washing dishes
* Establish and maintain a positive relationship with guests. Ensure that they know what to expect, and how to express concerns and questions
* Work with the Chef, Day Lodge Lead, SWL Executive Chef, and KFT Warehouse Manager to ensure that supplies are ordered, received, stored and inventoried properly so that guest satisfaction and safety are maintained and costs are managed
* Maintain clean and sanitary food preparation facilities. Keep kitchen, food preparation and storage areas in strict adherence with health regulations
* Coordinate and assist the Chef in ordering, special island events, scheduling, staffing and safety training in order to foster exceptional teamwork and improve the customer experience
* Coordinate with the island Maintenance Team to accomplish periodic and special maintenance projects in order to ensure facilities are safe, clean, and compatible with the KFWL product
* Work with Seward based managers to ensure that the island is prepared for guests and that special requirements are met consistently
* Conduct other duties as required, including opening and closing duties, coordination of employee meals, day lodge support, ordering materials and other tasks
* 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, and dynamics of menus
* Estimates food consumption, and purchases requisitions foodstuffs and kitchen supplies
* Supervises cooks and other kitchen personnel and coordinates their assignments to ensure economical and timely food production and safety
* Observes methods of food…