div>Job Title: Staff Housing Chef
Location: Borealis Basecamp – Fairbanks, AK
Department: Staff Support
Reports To: Latitude 65 Executive Chef
Employment Type: Full-time Seasonal
Season Start Date: August 24
Season End Date: April 12 .
Reporting to the Executive Chef, this position is responsible for assisting in menu development and execution, supervising kitchen staff, and ensuring the consistent delivery of high-quality, nutritious, and diverse meals for students, faculty, and staff. Prepares a variety of proteins such as wild game, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Chef HCA Healthcare Inc
ChefAnchorage, AK12 days ago
What qualifications you will need: High School Diploma or GED Required3+ years of experience in Food Services Management requiredCulinary Certification Required within 90 days of EmploymentThree to five years' experience in Food Service Management preferred Serve Safe Certification required within 60 days of hire Benefits Alaska Regional Hospital, offers a total rewards package that supports the health, life, career and retirement of our colleagues. Job Summary and Qualifications Under the supervision of the Nutritional Services Director, the Executive Chef is expected to perform a variety of duties for the preparation, cooking, and serving of all foods for patients, cafeteria, and doctor's dining room as well as catering, using creative, health conscience techniques, recipes, menus, and presentation.
Anchorage, AK30+ days ago
Our team consists of culinary professionals, dedicated kitchen support personnel, and hospitality experts committed to delivering unparalleled guest services, supporting every aspect of daily community life for our clients' resident workers -- 365 days a year, 24 hours a day. Internal Employee Referral Bonus AvailableESS Support Services Worldwide - Alaska and Gulf of Mexico - is a leading provider of comprehensive support services, specializing in food and facility maintenance for clients and their employees both offshore and on remote land sites.
Frequently to constantly required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, taste/smell, and carry weight/lift. Prepares a variety of proteins such as wild game, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Reporting to the Executive Chef, this position is responsible for assisting in menu development and execution, supervising kitchen staff, and ensuring the consistent delivery of high-quality, nutritious, and diverse meals for students, faculty, and staff. 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.
Anchorage, AK30+ days ago
Reporting to the Executive Chef, this position is responsible for assisting in menu development and execution, supervising kitchen staff, and ensuring the consistent delivery of high-quality, nutritious, and diverse meals for students, faculty, and staff. Prepares a variety of proteins such as wild game, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Frequently to constantly 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. Prepares a variety of proteins such as wild game, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Anchorage, AK30+ days ago
p>Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-AW1 Pay Range USD $70,000.00 - USD $80,000.00 /Yr.
Anchorage, AK30+ days ago
p>Our team consists of culinary professionals, dedicated kitchen support personnel, and hospitality experts committed to delivering unparalleled guest services supporting every aspect of daily community life for our clients, resident workers -- 365 days a year, 24 hours a day. ESS Support Services Worldwide - Alaska and Gulf of Mexico - is a leading provider of comprehensive support services specializing in food and facility maintenance for clients and their employees both offshore and on remote land sites.
Facilitate weekly meetings with Galley leadership; discuss operational issues and updates of new products. + Be willing and able to uphold the general safety management responsibilities specified in the Safety Management System in areas and operations under their control.
Actively participate in all Castaway Cay job responsibilities associated with position and line of business as directed by DCL leadership. + Oversee allergy and dietary training of Pastry staff and ensure training is in accordance with strict company LOG’s and guidelines.
Frequently to constantly required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, taste/smell, and carry weight/lift. Prepares a variety of proteins such as wild game, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Frequently to constantly 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. Prepares a variety of proteins such as wild game, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
p>Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills. Conveniently accessible by road-4.5 hours from Anchorage and 2 hours from Fairbanks-this breathtaking area offers daily bus services along the park road throughout the warm summer months, providing opportunities for hiking, wildlife viewing, climbing, and camping.
Anchorage, Alaska30+ days ago
Overview: Benefits:
- Extensive and well-rounded training program.
- Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality.
p>Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus.
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 regulationYour 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. 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.+
Minimum two years formal culinary training plus 3 years work experience which may consist of an accredited school or recognized apprenticeship OR minimum 6 years work experience with 2 years in a comparable role. + 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.
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 OptionYou 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 regulationsYour 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. You will report to the Assistant Manager Food OperationsLevel: 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.
li>Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers). Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room.
Denali National Park, AK30+ days ago
This job normally requires a professional level of knowledge in food preparation and production equivalent to that which would be acquired through the completion of a hospitality or culinary degree or equivalent certified training. • Travel - FREE CRUISE AFTER YOUR FIRST SEASON • Reward for Referral Program • Experience - Of a lifetime • Rewards & Incentives • Community Service • Employee Activities • Professional Growth.
p>Essential Duties: Ability to handle knives and to operate kitchen equipment Follow recipe and presentation guidelines to meet or exceed guests' expectations Prepare portions and food items and stock the alley and line with items needed to complete orders on time. Our driving mantra- we pay 'dividends' to every stakeholder of our business; our guests, our team members, our vendors and our financial partners, all in different but meaningful ways.
Our driving mantra- we pay 'dividends' to every stakeholder of our business; our guests, our team members, our vendors and our financial partners, all in different but meaningful ways. DRG is a guest first and team focused organization that has a successful track record of revitalizing iconic brands and driving value for all stakeholders.
div>Kain's Fishing Adventures is seeking a skilled, professional chef to lead our kitchen for the 2026 season at our premier fishing lodge in Sitka.
-Develop and execute rotating menus featuring:
-Fresh seafood (salmon, halibut, rockfish).
Consistently demonstrates remarkable skills in structuring assigned activities, management teamwork, communications, and operational efficiencies, handling of changing business needs, decision making, and problem-solving skills. Frequently to constantly 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.
li>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. 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.
Anchorage, AK30+ days ago
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. 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.
p>The Remote Chef manages assigned kitchen staff by ensuring a positive and safe working environment, as well as ensuring all assigned staff receive the appropriate training, guidance, and leadership in order to effectively perform their jobs and deliver quality services. CANDIDATES RESIDING OUTSIDE ANCHORAGE AREA:
Candidates residing in Alaska & the Lower 48 for any contract: For the purposes of pre-employment testing, Anchorage will be considered the point of hire (with the exception of drug testing, which will be conducted near the candidate's place of residence).
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, and maintain attention to time constraints, while working in a team or group environment.* As a Sous Chef, you will oversee all kitchen operations for your assigned venue, including managing labor and food costs, scheduling, and supporting the full employee lifecycle.
Proficient in using the following equipment: steam tables, dish machine, trash carts, knives, ovens, slicers, mixers, grill, grinder, fryer, broiler, flat tops, counter mixer and roasting ovens and kettle. Frequently to constantly required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crawl, talk/hear, see, taste/smell, and carry weight/lift.
Anchorage, AK30+ days ago
p>Background Requirement: An individual is ineligible to work in any position that has Regular Contact with or Control over Children, Dependent Adults or Vulnerable Persons if the individual has been convicted of:
- One or more felonies and/or two or more misdemeanors of Crimes Against Persons and/or Crimes of Violence.
- Develops, maintains, or approves various administrative matters or materials such as budget expenditures or development, operational reports, cost analysis or records, time sheets, payroll matters, personnel or accounting materials, work schedules, etc.
Denali National Park, Alaska30+ days ago
p style="margin:0in">PREFERENCE STATEMENT: Doyon grants preference to qualified Doyon Shareholders first, and second to qualified shareholders of other Alaska Native corporations that grant a similar preference in all phases of employment and training, which include, but are not limited to hiring, promotion, layoff, transfer, and training. Overview: 
.
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.* Working Conditions and Physical RequirementsWeather: Indoor/Outdoor (Occasional exposure to moderate weather)Noise level: ModerateDescription of environment: This is an industrial hospital kitchen located in a healthcare setting.
Working Conditions and Physical RequirementsWeather: Indoor/Outdoor (Occasional exposure to moderate weather)Noise level: ModerateDescription of environment: This is an industrial kitchen located in a higher education setting. 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.*
This includes, but is not limited to, any safety training requirements, required preemployment testing and/or training such as physical, DOT physical/medical card, fit for duty, audiogram, and/or other testing required by contract/company (NSTC, APICC training, security licensing requirements, etc.).Candidates residing in Alaska for Alyeska Contract: pre-employment testing will be scheduled near the candidate's area of residence within the state. Qualifications* High School Diploma or GED equivalent, supplemented by formal training, or additional equivalent experience.* At least five (5) years of directly related restaurant cooking experience which demonstrates a working knowledge of high-volume food production, food service production, food service positions, equipment, and supervisory techniques in this field.*
ul>Developing and implementing innovative, high-quality menus that enhance guest satisfaction, increase market share, and drive revenue growth. - Comprehensive understanding of all aspects of kitchen operations, including:
- Profit and loss management, marketing, and kitchen management.
Anchorage, AK30+ days ago
p>An individual is ineligible to work in any position that has Regular Contact with or Control over Children, Dependent Adults or Vulnerable Persons if the individual has been convicted of: - One or more felonies and/or two or more misdemeanors of Crimes Against Persons and/or Crimes of Violence.
- Develops, maintains, or approves various administrative matters or materials such as budget expenditures or development, operational reports, cost analysis or records, time sheets, payroll matters, personnel or accounting materials, work schedules, etc.
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.+ 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.+
Frequently to constantly required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crawl, talk/hear, see, taste/smell, and carry weight/lift. Working Conditions and Physical RequirementsWeather:Environmentally controlled; requires most or all work to be done indoors, occasionally exposed to the outdoor weather.
This includes, but is not limited to, any safety training requirements, required preemployment testing and/or training such as physical, DOT physical/medical card, fit for duty, audiogram, and/or other testing required by contract/company (NSTC, APICC training, security licensing requirements, etc.).__Candidates residing in Alaska for Alyeska Contract: pre-employment testing will be scheduled near the candidate's area of residence within the state. High School Diploma or GED equivalent, supplemented by formal training, or additional equivalent experience.+ At least five (5) years of directly related restaurant cooking experience which demonstrates a working knowledge of high-volume food production, food service production, food service positions, equipment, and supervisory techniques in this field.+
Job Description**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.+ 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.+
Consistently demonstrates remarkable skills in structuring assigned activities, management teamwork, communications, and operational efficiencies, handling of changing business needs, decision making, and problem-solving skills. Frequently to constantly 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.
An individual is ineligible to work in any position that has Regular Contact with or Control over Children, Dependent Adults or Vulnerable Persons if the individual has been convicted of: + One or more felonies and/or two or more misdemeanors of Crimes Against Persons and/or Crimes of Violence. + Develops, maintains, or approves various administrative matters or materials such as budget expenditures or development, operational reports, cost analysis or records, time sheets, payroll matters, personnel or accounting materials, work schedules, etc.
Denali National Park, AK2 days ago
QUALIFICATIONS:* Minimum of three (3) years as a hands-on chef in a commercial venture* Minimum two (2) years of commercial kitchen management experience* Current Professional Food Manager CertificationWORKING ENVIRONMENT: Kantishna Roadhouse provides a unique and challenging work experience. Maintain accountability for kitchen cleanliness, efficiency, and operational readiness throughout service periods.* Support the Breakfast Chef/Baker with guest and staff lunch service during shared midday prep windows, including preparation and packaging.*