Sous Chef Simon & Seafort Anchorage, AK Job Details Full-time $70,000 - $80,000 a year 17 hours ago Benefits Disability insurance Health insurance Dental insurance 401(k) Flexible spending account Paid time off Vision insurance Employee discount Paid sick time Qualifications Staff supervision Team supervision Kitchen cost control Inventory tracking for food cost management Leading team collaboration initiatives Materials management in food and beverage Managing kitchen staff Restaurant cost management

Full Job Description Overview:

Simon & Seafort's Anchorage, AK Sous Chef For more than 46 years, Simon & Seafort's has been an Anchorage dining landmark, known for exceptional hospitality, quality steaks, and sustainable seafood. As part of our talented culinary leadership team, the Sous Chef will help drive daily operations, develop team members, and uphold the high standards that have made Simon's a favorite among locals and visitors alike. This is an outstanding opportunity to grow your career with an established and respected restaurant brand.

Benefits :

Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid time off Monthly discretionary bonus potential

Responsibilities:

Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications:

At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus

EOE Pay Range:

USD $70,000.00 - USD $80,000.00 /Yr.