Sous Chef (Kfwl/Fox Island)

/ Competitive perks & wages 

/ Referral and end-of-season bonus available

/ FREE staff housing

/ Access to iconic National Park experiences

/ Fun staff events and parties

/ Industry discounts

/ Training to help your career grow

Deep down, our mission and values make us who we are as a team. This is what we strive for in all of the connections we create for our guests and for each other.

This is a remote, boat-in position located in Kenai Fjords National Park. Due to this, all positions at KFWL require assisting in other departments.

Coordinates activities of and directs training of prep cooks and kitchen stewards engaged in preparing and cooking foods to ensure an efficient and profitable food service. The Sous Chef is responsible for overseeing the operation of Kenai Fjords Wilderness Lodge and Day Lodge on a remote island in the absence and by direction of the Executive Chef. The Sous Chef ensures guests receive high quality lodging and dining experience. The Sous Chef, as directed by the Chef, coordinates and facilitates that the island is safe and highly enjoyable for guests, facilities are clean and well maintained, necessary supplies are on hand, and waste is minimized.

Major Activities (Typical Duties/Responsibilities):

• Provide excellent customer service to guests and other team members
• Make sound judgments and anticipate issues and opportunities
• Handle comments, complaints and concern, with a high level of efficiency and in the best interest of the guest
• Work closely with all other departments to ensure overall guest satisfaction
• Ensure that guests’ special needs are met
• Greet arriving/departing guests in a professional and pleasant manner
• Be knowledgeable of daily functions or activities occurring at the Lodge and in area to answer guests’ questions
• Assist with planning menus for all meals that create an exceptional dining environment that is compatible with the island experience, allow options for guests with special dietary needs, and manage costs
• Primarily responsible to prepare, cook, and clean after all meals are served in the wilderness lodge, including washing dishes
• Establish and maintain a positive relationship with guests. Ensure that they know what to expect, and how to express concerns and questions
• Work with the Chef, Day Lodge Lead, SWL Executive Chef, and KFT Warehouse Manager to ensure that supplies are ordered, received, stored and inventoried properly so that guest satisfaction and safety are maintained and costs are managed
• Maintain clean and sanitary food preparation facilities. Keep kitchen, food preparation and storage areas in strict adherence with health regulations
• Coordinate and assist the Chef in ordering, special island events, scheduling, staffing and safety training in order to foster exceptional teamwork and improve the customer experience
• Coordinate with the island Maintenance Team to accomplish periodic and special maintenance projects in order to ensure facilities are safe, clean, and compatible with the KFWL product
• Work with Seward based managers to ensure that the island is prepared for guests and that special requirements are met consistently
• Conduct other duties as required, including opening and closing duties, coordination of employee meals, day lodge support, ordering materials and other tasks
• Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and dynamics of menus
• Estimates food consumption, and purchases requisitions foodstuffs and kitchen supplies
• Supervises cooks and other kitchen personnel and coordinates their assignments to ensure economical and timely food production and safety
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner
• Arrive to work on time, ready to work, dressed in clean uniform, with a neat and clean appearance
• Familiarizes newly hired staff with practices of kitchen and assists in continuous training
• Participate in emergency response activities including firefighting, emergency medical activities (within an employee’s training limitations) and other incidents
• Other duties as assigned

• Current CPR and First Aid
• Training for Alcohol Professionals (TAPs) certification
• ServSafe Food Protection Manager certificate preferred
• Knowledge of proper food handling and preparations standards
• Strong communication and interpersonal skills
• Culinary School graduate or previous experience as a cook or supervisor in food service operations, or equivalent combination of experience and training

We wake up every day to greet glaciers, mountain peaks and pristine lakes. At Pursuit, we live the dream. We’re
united by an intrinsic love of exploring that can’t be confined by physical borders. Together, Pursuit team
members and guests create inspiring memories they will share with their friends and families for years to come.
It’s all about sharing our amazing destinations.

COVID-19:Safety first is our number one core value. We strive to maintain a safe and healthy environment for our guests and staff. Pursuit follows all CDC guidelines and practices social distancing and other CDC protocols. Masks are required when working in close proximity with guests and during transportation. We strongly encourage all staff to get vaccinated prior to arrival.