Chef Salary at Ess Alaska BETA

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,

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 at Ilisagvik College in Barrow, AK. This is a rotational position working 3-weeks on & 3-weeks off. Approximate hours worked per week is 70-75hrs. The point of hire origin is Anchorage, AK. Housing is provided including three meals per day. Daily service for breakfast, lunch and dinner will be approximately 35 students or more per meal service. 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 i

Description Introduction Do you have the career opportunities as a(an) Executive Chef you want with your current employer? We have an exciting opportunity for you to join Alaska Regional Hospital which is part of the nation's leading provider of healthcare services, HCA Healthcare. Benefits Alaska Regional Hospital, offers a total rewards package that supports the health, life, career and retirement of our colleagues. The available plans and programs include: Comprehensive medical coverage that covers many common services at no cost or for a low copay. Plans include prescription drug and behavioral health coverage as well as free telemedicine services and free AirMed medical transportation. Additional options for dental and vision benefits, life and disability coverage, flexible spending accounts, supplemental health protection plans (accident, critical illness, hospital indemnity), auto and home insurance, identity theft protection, legal counseling, long-term care coverage, moving as

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 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

**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

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

Job Description This Sous Chef position is responsible for the preparation, production, and presentation of a variety of foods, completion of production sheets and other associated food service activities in a K-12 school setting. *This is a rotational position in Kotzebue, AK. The rotation schedule will be 3 weeks on and 3 weeks off. Lodging and three meals per day are provided. * Responsibilities Performs all main line food production duties with specific items determined by assigned shift. Reviews the needs of the day with assigned supervisor(s), completes production sheets, reviews maintenance reports, and verifies supply needs and availability. Is responsible for quantity and quality control in food production as well as overall sanitation of assigned areas. Assists in the supervision and training of food service personnel. Arranges for kitchen helpers/assistants to complete smaller item preparation. Verifies and oversees food serving lines, areas, garden bar, etc., making sure th