Sous Chef

Position Details Job Title: Sous Chef Location: Latitude 65 – Borealis Basecamp, Fairbanks, AK Department: Latitude 65 Restaurant Reports To: Executive Chef Employment Type: Full-time Seasonal Season Start Date: Aug 15th End Date: April 15th Job Summary The Sous Chef plays a key leadership role in supporting the Executive Chef and overseeing daily kitchen operations at Latitude 65. This position is responsible for ensuring high-quality food preparation, maintaining consistency across menu offerings, supervising kitchen staff, and upholding food safety and sanitation standards. Success in this role requires strong culinary skills, leadership abilities, creativity, and the ability to thrive in a fast-paced hospitality environment. The Sous Chef must lead by example while helping deliver exceptional dining experiences for guests from around the world. Key Responsibilities Set up, organize, and maintain clean and efficient kitchen workstations Supervise and assist with ingredient preparation, including washing, chopping, seasoning, and portioning food items Prepare and maintain kitchen equipment, including ovens, grills, and utensils Cook and oversee food preparation according to established recipes, presentation standards, and food safety requirements Manage and monitor multiple food orders simultaneously while maintaining quality and consistency Ensure all guest orders are complete, accurate, and properly plated Prepare menu items, buffet offerings, and special features in a timely manner Prepare soups from scratch using available ingredients while maintaining quality and flavor standards Follow and enforce all house recipes and kitchen procedures Receive deliveries, rotate stock, and maintain proper inventory levels Assist with inventory management, ordering, and product organization Create daily features and specials utilizing available ingredients and communicate purchasing needs to the Executive Chef Ensure proper food storage, labeling, and product rotation practices Monitor, maintain, and report maintenance needs for all kitchen equipment Maintain cleanliness and sanitation of kitchen workstations, tools, equipment, and storage areas Assist with hiring, onboarding, and training new kitchen team members Support scheduling and labor management activities as directed by the Executive Chef Provide leadership and guidance to line cooks and other kitchen staff Step into any kitchen position as operational needs require Arrive prepared, on time, and in proper uniform for all scheduled shifts Support additional operations and perform other duties as assigned Qualifications Minimum of 5 years of professional kitchen experience Minimum of 2 years of experience as a Sous Chef, Kitchen Manager, or similar leadership role Current Alaska Food Worker Card required Ability to work in a fast-paced environment and manage multiple priorities Strong leadership, communication, and organizational skills Ability to work both independently and as part of a team Self-motivated, resourceful, and detail-oriented Legally eligible to work in establishments that serve alcohol Willingness to work early mornings, evenings, weekends, and holidays Ability to follow direction and adhere to kitchen leadership and management guidance Preferred Skills Fine dining experience preferred Baking experience preferred Strong knowledge of food safety and sanitation standards Experience in high-volume hospitality or resort dining environments Creativity in menu development and daily features Experience with scheduling, inventory management, and ordering systems Ability to train and mentor team members effectively Physical Demands Ability to stand and work on feet for extended periods (up to 10 hours) Ability to lift, carry, and move up to 50 lbs Ability to perform repetitive tasks including cutting, lifting, reaching, and bending Ability to work in a fast-paced, physically demanding kitchen environment Ability to navigate uneven terrain and outdoor areas in low-light conditions when necessary Compensation & Benefits End-of-Season Bonus A $1.00 per hour bonus is paid for every hour worked throughout the season to employees who complete the full season. Employees who leave prior to April 15 are not eligible for this bonus. Employee Housing On-site housing is available for $10.50 per day. Rooms are double or triple occupancy. Amenities include shared common areas with TV, Wi-Fi, dining space, and an exercise area. Housing also includes private bathrooms, laundry facilities, staff-prepared lunch and dinner, and a self-serve continental breakfast (oatmeal, cereal, fruit, etc.).