Top 3 Chef Jobs in Juneau Ak

Chef
Wild Alaska Cruises —Juneau, AK
- Rotating shift
- Mid-level
- Ability to climb stairs
- Ability to lift 50 pounds
Marine Chef - Seasonal
The Boat Company —Juneau, AK
- Seasonal
- Mid-level
- 3 years
- Ability to climb stairs
Quick Apply
Sous Chef
Kapaa —Juneau, AK
- $52,705.45 - $63,473.23 a year
- Full-time
- Supervising experience
- In-person
- Senior level
- Health insurance
- Dental insurance
Quick Apply
6d

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A valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance policy.
Cook - Casual
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The position plays a critical role in ensuring that patients, residents, customers, and guests receive safe, nutritious, and high-quality food service.
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Sous Chef - Gahanna
High Bank Distillery Co —Columbus, OH
The sous chef is responsible for supporting the executive chef in all culinary activities and ensuring the kitchen operates in an. Ability to lead and inspire.
$50,000 - $60,000 a year
Quick Apply
Sous Chef
High Bank Distillery Co —Westerville, OH
The sous chef is responsible for supporting the executive chef in all culinary activities and ensuring the kitchen operates in an. Ability to lead and inspire.
$50,000 - $60,000 a year
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Chef

Wild Alaska Cruises -
Juneau, AK

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Job Details

Qualifications

Maintaining an organized workspace

Full Job Description

The Chef will plan menus utilizing the freshest ingredients available, coordinate the ordering and delivery of food or select, organize, and manage the procurement of food stores. Prepare, cook, and serve meals aboard the vessel while maintaining strict sanitation standards.

The chef may be required to perform the following tasks:

Plan menus and budgets together with management
Order food, kitchen supplies and equipment
Organize the galley and storage areas
Prepare and cook food
Plate, garnish, and serve food
Clean dining areas, tableware, serving dishes and utensils after each meal
Clean galley equipment and cooking surfaces
Monitor propane for grill and coordinate its procurement
Explain and enforce sanitation regulations
Freeze and preserve foods
Ensure that all menus are constantly updated, according to seasonal availability
Ensure that all menus are correctly calculated to budgetary controls
Ensure that all meals are served in healthy portions
Ensure meals are served in a timely manner with a pleasing presentation
Communicate with Manager to ensure requests are properly handled
Ensure that all galley, cooking, and storage areas satisfy the most stringent sanitation requirements
Dress properly to satisfy management and enhance the image of the establishment
Ensure that all stocks are ordered to the correct quantities, quality and price
Ensure that all stocks are kept securely and under the correct conditions
Conduct regular stock checks/stock inventory
Ensure information required to compile meaningful budgets is always available

Daily activities include: planning and preparing hot breakfasts, box lunches, appetizers, and dinner, including desserts for 8 guests and 6 crew. (The same or similar meals will be served to guests and crew.) Meals will showcase a Northwest-style cuisine with a focus on fresh seafood and fish, specifically salmon, halibut, rockfish, Dungeness crab, shrimp and clams. At least one dinner service per week featuring beef such as grilled ribeye steak should be considered. The chef will be required to work in all types of weather conditions and spend up to six months living aboard the vessel. Conditions can be cramped, and the chef may be required to work odd hours. Shifts could consist of several hours of work, a break of several hours, followed by several more hours of work.

The chef’s daily duties vary greatly. A typical day might include:

5:00 a.m. – 6:00 a.m. (or as required) – Wake/begin breakfast and lunch prep.
6:00 a.m (or as required) – Main generator start to supply galley with electricity.
7:00-8:00 a.m. Serve breakfast.
8:00 a.m. Distribute lunches to guests departing for activities aboard guide boats.
8:00 a.m. – 5:00 p.m. – Prepare food for appetizers and dinner. (Direct or assist deck crew in cleaning shrimp, crab, clams and fish for galley use.) Free time.
5:00 p.m. – (guests return to vessel) Serve appetizers.
7:00 p.m. – Serve dinner
After dinner – Wash dishes, clean galley and dining areas, store leftover foods, and prepare as required for next day.
9:00 p.m. or earlier – Finish all galley activities requiring main generator.

Personal Requirements:

A high level of personal cleanliness
A high level of personal health
Enjoyment of cooking
Ability to organize efficient work spaces and schedules
Good communication skills
Punctuality
Creativity
Flexibility to perform shift work on a 24-hour rotating roster as required
Ability to work under pressure and stay calm in difficult situations
Ability to interact and get along with many types of people
Ability to lift 50 lbs., climb stairs and stand for long periods of time

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chef jobs in juneau ak

Chef

Marine Chef - Seasonal

Sous Chef

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