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Chef, Sous (year-round) — Baranof (Juneau) Westmark Hotel
Job duties: Support role to the Executive Chef. Prepares food according to recipe, supervises, and follows the menus and restaurant specifications in a timely and efficient manner. Along with the Executive Chef, he/she ensures that the kitchen staff provides the restaurant guest with excellent food quality, consistency, and with professional service. Supervises the line cooks and kitchen assistants and takes some administrative skills when doing kitchen inspections, training and turning in required reports. Job requirements: Minimum one year of supervisory experience, and 2-3 years of culinary experience; or equivalent combination of education and essential on the job training that has provided the individual with the expertise and knowledge of food product, presentation, quality and preparation. Must be able to regularly lift a minimum of 10-15 pounds, frequently lift and or move up to 50 pounds. Must have the ability to read and interpret documents, write/read reports and purchase orders, communicate with groups of customers and/or employees and solve practical problems. Requires basic mathematical skills. Must have the ability to prepare recipes and cost them according to Company guidelines and standards. Demonstrate team building experience and ability to lead by example. Instill a calm, organized approach in all situations. Must be able to work with limited support and able to analyze and evaluate alternatives on a plan of action. The position requires someone punctual, reliable, works well under press and detail oriented. Must be eligible to work in the United States.
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