Sous Chef (Full Time) - King Street Brewing Co - Anchorage, AK

Anchorage, AK, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

Safe working environment

Job Description

King Street Brewing Company is a dynamic and innovative craft brewery located in Anchorage, Alaska, known for its commitment to quality, tradition, and an exceptional customer experience. As a leader within the local brewing and dining scene, King Street Brewing combines artisanal craft beer with a thoughtfully curated culinary program, offering patrons a distinctive taste of Alaskan flavors and expertly prepared dishes. The brewery embodies a lively, fast-paced atmosphere where both beer enthusiasts and food lovers gather to enjoy top-tier brews and delectable meals in a unique setting. King Street Brewing Company values safety, teamwork, and sustainability, embedding these principles into its daily operations and long-term goals.

The role of the Sous Chef at King Street Brewing Company is an essential leadership position situated within the culinary team, directly reporting to the Executive Chef. This role is ideal for a culinary professional who thrives in a fast-paced, high-volume environment and is passionate about delivering exceptional quality in every dish served. The Sous Chef acts as the second-in-command in the kitchen, responsible for overseeing kitchen staff, maintaining the highest artisanal and quality standards, and ensuring strict adherence to all safety protocols aligned with the Namaste Management System's (NMS) safety culture. This position demands someone with a blend of hands-on culinary expertise, an eye for operational excellence, and strong leadership skills that foster collaboration and efficiency.

The Sous Chef will take complete ownership of product quality, ensuring that every plate leaving the kitchen meets or exceeds the brewery’s exacting standards for taste, presentation, and portion control. This includes preparing a diverse range of proteins such as wild game, seafood, poultry, and vegetables using various cooking methods and equipment including broilers, ovens, grills, and fryers. Attention to detail in traditional food preparation and modern culinary techniques is paramount for success. Additionally, the Sous Chef supports daily food preparation tasks during off-peak hours and is actively engaged in menu planning discussions, problem-solving, and continuous improvement initiatives.

As a supervisory figure, the Sous Chef plays a key role in managing staff, fostering a positive and productive work environment, and promoting a culture of safety and respect. Participation in regular team meetings to discuss ongoing concerns and propose enhancements to the culinary program is expected. The role offers growth opportunities within a dedicated culinary team and provides an exciting chance to contribute to the ongoing success of a beloved Anchorage establishment. This is an on-site, full-time position within a vibrant brewery setting where teamwork, creativity, and quality are paramount.

Job Requirements

must have a high school diploma or GED equivalent
must have or obtain a Municipality of Anchorage Food Handler’s Card or ServSafe Certification contingent upon 30 days of hire
preferred three years of documented experience working as a sous chef with supervisory responsibilities
must be able to work independently and complete assignments in a timely manner
must have knowledge and training in using a variety of food production equipment
contract requires employees to speak, understand, read and write English

Job Qualifications

must have a high school diploma or GED equivalent
must have or obtain a Municipality of Anchorage Food Handler’s Card or ServSafe Certification contingent upon 30 days of hire
preferred three years of documented experience working as a sous chef with supervisory responsibilities
must be able to work independently and complete assignments in a timely manner
must have knowledge and training in using a variety of food production equipment
contract requires employees to speak, understand, read and write English

Job Duties

assumes 100% responsibility for quality of products served
knows and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
prepares a variety of proteins such as wild game, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
knowledge of traditional foods
ensures all catering activities and services are provided in a high quality, consistent, and cost-effective manner
maintains a clean and sanitary workstation
follows proper plate presentation and garnish set up for all dishes
assists in food prep assignments during off-peak periods as needed
attend all scheduled employee meetings and bring suggestions for improvement
meets with supervisors to discuss daily menus, issues, and problems
supports an effective safety program
supervision of staff
performs other duties as assigned by the management team
other duties that are pertinent to the department or unit’s success may be assigned