Cook III Salary at Alyeska Resort BETA

**Job Description** The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. **Job Responsibilities** + Ensures culinary production appropriately connects to the Executional Framework + Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards + Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food + Train and manage culinary and kitchen employees to use best practice food production techniques + Coach employe

What you will be doing Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness. Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary. Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs. Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved. Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas. Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses. What we are looking for Have a minimum 3 years' experience as Executive Chef, inclu

Line cook prep cook TAPS card required. Requirements: TAPS Card required Knowledge of fast paced kitchens To apply for this position, click the link below or contact the local office at (907) 644-0631

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. 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 schedule

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

What you will be doing Prepare all menu items following recipes and yield guides. Directs, trains, and monitors performance of Line Cooks. Maintains organization, cleanliness, and sanitation of work areas and equipment. Prepare and assign production and prep work for Line Cooks to complete; review priorities. Communicate additions or changes to the assignments as they arise throughout the shift. Set up work station with required mis en place, tools, equipment and supplies. Breakdown work stations and complete closing duties at the end of last shift of the day. Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks. What we are looking for 5 years' experience as a Line Cook at a hotel/resort or restaurant. Ability to work all stations on the line. Food handling certification required. High work ethic and self-initiative May be required to work varying schedules to include nights, weekends, and holidays Someone who enjoys working as and being part of a tea

Crowne Plaza Midtown managed by Northwest x Southern Hospitality (NSH) is currently interviewing people for Line Cook! We are uniquely situated in some of the most beautiful areas of the Pacific Northwest and Alaska. We have award winning hotels where you will find hospitality is the true focus of our team. We are passionate, genuine, forward thinking and engaging. We take pride that in everything we do, and we try to give back more than we take. We are looking for you to rise up to the challenge, create memories and make connections. 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 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 di

Job Description The Sous Chef position is responsible for the preparation, production, and quality presentation of a variety of foods. Responsibilities Assumes 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 wild game, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Knowledge of traditional foods. 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,