Executive Chef

Summary for Executive Chef 

This position is responsible for leading the transport, inventory, safety, and sanitization of all food production. Requires close collaboration with Food & Beverage Manager, Director of Food & Beverage and Lodge Manager to develop, maintain and produce consistent high-quality menus. Our focus is to provide a fresh, locally sourced meal while maintaining an impeccably clean operation for a five-star tour experience for each guest. This position is both shoreside and lodge-based. 

Essential Duties & Responsibilities for Executive Chef  

• Uphold positive cultural standards. 
• Must be clean, well-groomed, and dressed in uniform at the start of every shift.
• Must be able and willing to prepare recipes precisely as directed. 
• Must be able and willing to prepare the same menu, with consistent quality and precision. 
• Work under the direction of the Food and Beverage management team. 
• Supervision of food production, inventory, storage, and sanitation processes. 
• Oversee record keeping, control logs, auditing, and management of food costs. 
• Ensure all food and beverage products are being prepared and plated based on company recipes and standards. 
• Supervise staff in food storage temperature logs and proper labeling practices. 
• Support proper HACCP protocols: clean and sanitize work areas and equipment. 
• Be in continual compliance with food health and safety regulations and guidelines. 
• Supervise other crew in areas such as food prep, bar, retail, lodge service, and maintaining lodge appearance, cleanliness, sanitation, and safety. 
• Enhance experience for guests by answering questions and assisting guests with specific problems/requests. 
• Help in the preparation and design of all food and drinks menus. 
• Produce high-quality meals and assist with recipe creation. 
• Effectively provide feedback take feedback and lead your team assertively and respectfully.  

• Ensure that the kitchen operates in a timely fashion that meets our standards. 
• Fill in for the Executive Chef in planning and directing food and beverage preparation when necessary. 
• Mentor and train kitchen staff, establish a working schedule and assess staff’s performance. 
• Order supplies to stock inventory appropriately 
• Maintain a positive and professional approach with coworkers and guests. 
• Special projects may be assigned as required by the business.

Minimum Qualifications (Knowledge, Skills, and Abilities) for Executive Chef 

• Must be at least 18 years of age. 
• At least 2 years of experience in a commercial kitchen.  
• Proficient in knife skills. 
• Proficient in leadership and management. 
• Administrative skills are preferred. 
• Must have/obtain current certifications for ServSafe. Alaska Training for Alcohol Professionals (TAP), Alaska Food Handlers, and CPR/First Aid. 
• Valid US driver’s license and a clean driving record.
• Must pass a security background check and DOT drug test.
• Must be drug-free (pre-employment screening and enrollment in a random drug testing program is required by the Coast Guard). 

Preferred Qualifications for Executive Chef 

• Serve Safe Certified