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. 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 less than 35 students per meal service.

• 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 scheduled employee meetings and brings suggestions for improvement.
• Meets with supervisors to discuss daily menus, issues, and problems.
• Supports an effective safety program.
• This position is responsible for the supervision of staff.
• Performs other duties as assigned by the Management Team.

Must have an Alaska Food Handler’s Card or ServSafe contingent upon 30 days of hire.

Must have two (2) years of documented sous chef experience working in a commercial kitchen supporting a food service operation in a restaurant, hotel, higher education, or hospital setting.

Must have knowledge and training in using a variety of food production equipment.

Must be able to work independently and complete assignments in a timely manner.

Contract requires employees to speak, understand, read, and write English.

Preferred Qualifications

• Must have a High School Diploma or GED equivalent.
• Some baking experience is highly desired.
• Formal culinary training.
• A valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance policy.

Working Conditions and Physical Requirements

Weather:  Indoor/Outdoor (Occasional exposure to moderate weather)

Noise level:  Moderate

Description of environment: This is an industrial kitchen located in a higher education setting.

Physical requirements: Employee is required to lift and/or move up to 50 lbs. 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.

Travel: None

Competencies

NMS Core Values

Safety guides our behavior.

Honesty and integrity govern our activities.

Commitments made will be fulfilled.

All individuals are treated with dignity and respect.

The environment will be protected and sustained.