OPL_Fin 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

Preferred Qualifications for Executive Chef

Traits and Characteristics for Executive Chef

To deliver world-class experiences guided by the following Alaska Native cultural values safely and sustainably.

Embrace Traditional Alaska Native Cultural Values that include Humility and pride, Respect for all people, including oneself, Respect for nature, Humor, Patience, Strength, and Holding each other up.

Follow & Deliver Core Values (Executive Chef)

Environmental Conditions for Executive Chef

The environmental conditions are those that an employee may be subject to while performing the essential functions of this job.

Physical Demands for Executive Chef

The physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

Work Environment for Executive Chef

The work environment characteristics described here are representative of those encountered by an employee while performing the essential functions of this job.

Compensation details : 28-35 Hourly Wage

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