Skagway Brewing Company is seeking an experienced and dedicated Sous Chef to support all kitchen operations. The Sous Chef serves as second-in-command—assisting the Executive Chef, leading the prep kitchen, and ensuring the production of high-quality, consistent food. This role trains and guides kitchen staff, maintains food-handling standards, and ensures strong communication across departments.
Candidates must demonstrate a strong work ethic, passion for culinary excellence, and knowledge of D.E.C. operating procedures. The ideal person is an efficient communicator, attentive listener, and effective motivator who thrives in a fast-paced environment and leads by example. This is a seasonal, full-time position averaging 50 hours per week during the cruise season, with occasional on-call availability as reasonably determined by the Operations Manager. This position reports directly to the Executive Chef.
Responsibilities of the Sous Chef
Provide direction, training, and coaching to BOH staff; set performance standards and support skill development.
Lead with professionalism, maintaining a positive and organized work environment.
Supervise staff on shift; assist with problem-solving, conflict resolution, and performance communication.
Ensure employees follow company policies; assist with disciplinary documentation under the SBC handbook.
Maintain a State of Alaska D.E.C. Certified Food Protection Manager certification.
Enforce all D.E.C. and OSHA regulations and ensure proper food-handling procedures.
Train staff on menu items, recipes, and SOPs; maintain consistency in quality and presentation.
Ensure timely and respectful communication between all departments.
Maintain kitchen cleanliness, safety, and organization; report unresolved issues to appropriate personnel.
Assist in menu development, specials planning, and portion standards with the Executive Chef.
Assist with food ordering and inventory management as needed.
Help maintain food and labor cost goals; support waste tracking and efficiency improvements.
Learn and assist in maintaining Restaurant365 modules, including recipes, inventory, waste logs, and scheduling.
Assume BOH responsibilities in the Executive Chef’s absence and help resolve customer food-related concerns.
Support labor efficiency ratios and ensure cost-effective BOH operations.
Contribute to training manuals and ensure consistent onboarding and staff development.
Qualifications
3+ years in a high-volume kitchen as a Sous Chef, Lead Line Cook, or Kitchen Manager preferred.
Strong communication, leadership, and organizational skills.
Professional appearance and a friendly, approachable demeanor.
Ability to multitask, stay organized, and remain calm under pressure.
Team-oriented; collaborates well with other managers and staff.
Ability to stand 10+ hours per day and lift 35+ lbs.
Must have or obtain: State of Alaska TAPs Card and Managerial Food Handler’s Card.
Employment is contingent upon successful completion of a background check, in accordance with applicable law.
Benefits / Perks
Performance bonus up to $3,000 at season’s end.
$35 daily per diem for food while working on-site.
Access to hospitality training through Typsy.com to help you grow your skills
50% off meals for self and immediate family (after per diem).
50% off food & retail at Salty Siren (sister restaurant).
Subsidized seasonal housing available.
Fun, collaborative environment where you’ll make lifelong friends.