Executive Chef

Juneau, AK, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $28.00 - $35.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Professional Development

Employee Discounts

flexible schedule

Job Description

We are a premier provider of five-star Alaskan tour experiences, dedicated to delivering exceptional hospitality through culinary excellence and cultural respect. Our company operates in a unique environment that combines both shoreside and lodge-based accommodations, providing guests with fresh, locally sourced meals in a setting that emphasizes impeccable cleanliness and safety. Our commitment to quality and sustainability is deeply rooted in the Alaska Native cultural values that guide every aspect of our operation, from food preparation to guest service. We strive to create memorable dining experiences that reflect both the rich heritage and natural beauty of Alaska, ensuring that each meal is not only delicious but also delivered with respect and professionalism.

The Executive Chef position plays a critical role in our culinary team and overall guest experience. This leadership role is responsible for overseeing the transport, inventory, safety, and sanitization of all food production processes. The successful candidate will collaborate closely with the Food & Beverage Manager, Director of Food & Beverage, and Lodge Manager to develop, maintain, and produce consistent, high-quality menus that align with our standards and cultural values. The role requires a hands-on leader who can manage both front and back-of-house operations while ensuring compliance with strict health and safety regulations. This position demands dedication to maintaining positive cultural standards, mentoring kitchen staff, and enhancing guest satisfaction by providing exceptional food and personalized assistance. Additionally, the Executive Chef is entrusted with managing food costs, supervising record-keeping and auditing practices, and supporting the adherence to HACCP protocols.

Our ideal Executive Chef is someone who is not only skilled in culinary arts but also exhibits strong leadership and administrative skills. They must be proficient in recipe preparation, knife skills, and kitchen safety, with a genuine passion for fostering a cooperative and professional team environment. The role requires the ability to work efficiently under pressure, maintain consistent quality, and embrace innovative approaches to food service. Candidates must be prepared to work flexible hours, including weekends and holidays during the tour season, and be capable of standing for extended periods and occasionally lifting heavy items. This is an opportunity to contribute meaningfully to a world-class employment experience while honoring Alaska Native heritage and promoting sustainability.

Job Requirements

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
must have or 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 with enrollment in a random drug testing program required by the Coast Guard

Job Qualifications

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 or 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 with enrollment in a random drug testing program required by the Coast Guard
Serve Safe certified preferred
strong background in both front and back-of-house operations preferred
experience tracking budgets and profit and loss statements preferred

Job Duties

Uphold positive cultural standards
be clean, well-groomed, and dressed in uniform at the start of every shift
prepare recipes precisely as directed
prepare the same menu with consistent quality and precision
work under the direction of the food and beverage management team
supervise 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 prepared and plated according to company recipes and standards
supervise staff in food storage temperature logs and proper labeling practices
support proper HACCP protocols including cleaning and sanitizing work areas and equipment
be in continual compliance with food health and safety regulations and guidelines
supervise other crew in food prep, bar, retail, lodge service, and maintaining lodge appearance, cleanliness, sanitation, and safety
enhance guest experience by answering questions and assisting with specific problems or requests
assist in the preparation and design of all food and drinks menus
produce high-quality meals and assist with recipe creation
provide and receive feedback effectively and lead the team respectfully
ensure kitchen operates in a timely fashion meeting standards
fill in for the Executive Chef when necessary
mentor and train kitchen staff
establish working schedules and assess staff performance
order supplies to stock inventory appropriately
maintain a positive and professional approach with coworkers and guests
complete special projects as assigned