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Chefs Assistant Jobs in Alaska (NOW HIRING)

The Boat Company

Marine Chef - Seasonal

Juneau, AK · On-site

All chefs must wear chef jackets when working in the galley and during food service. All chefs must keep hair covered or tightly tied back to prevent any possibility of hair coming into contact with ...

The Boat Company

Marine Chef - Seasonal

Juneau, AK

All chefs must wear chef jackets when working in the galley and during food service. All chefs must keep hair covered or tightly tied back to prevent any possibility of hair coming into contact with ...

The Boat Company

Marine Chef - Seasonal

Juneau, AK · On-site

All chefs must wear chef jackets when working in the galley and during food service. All chefs must keep hair covered or tightly tied back to prevent any possibility of hair coming into contact with ...

Positions at Sea - UnCruise Adventures

Sous Chef

Juneau, AK · On-site

$53K - $71K/yr

Daily prep and cleaning responsibilities are subject to change under Chefs discretion. * Assist in galley clean up after every meal including dish area support and disposal of trash. Assist in ...

Rubik

$31.59/hr

Identify and properly dispose of spoiled, expired, or substandard food products. * Assist in ... Proven Sous Chef experience * Bilingual; must have advanced English skills (C1) * Be a Honduran ...

Compass Group

SOUS CHEF

Fairbanks, AK · On-site

$27/hr

The advertised program is a conversational recruiting assistant that helps you apply to jobs with ... Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service ...

Compass Group

SOUS CHEF (FULL TIME)

Fairbanks, AK

$27/hr

The advertised program is a conversational recruiting assistant that helps you apply to jobs with ... Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service ...

Compass Group

SOUS CHEF (FULL TIME)

Fairbanks, AK · On-site

$27/hr

The advertised program is a conversational recruiting assistant that helps you apply to jobs with ... Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service ...

Chartwells HE

SOUS CHEF (FULL TIME)

Fairbanks, AK · On-site

$27/hr

The advertised program is a conversational recruiting assistant that helps you apply to jobs with ... Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service ...

American Cruise Lines

Lead Line Cook

Petersburg, AK · On-site

$18.50 - $23.75/hr

You assist the Executive Chef/Sous Chef with the preparation and service of "all" food related items that are produced in the galley in accordance with the menu matrix as well as any special requests ...

American Cruise Lines

Lead Line Cook

Petersburg, AK · On-site

$18.50 - $23.75/hr

You assist the Executive Chef/Sous Chef with the preparation and service of "all" food related items that are produced in the galley in accordance with the menu matrix as well as any special requests ...

Hyatt Place, Anchorage - ANCZA

Line Cook

Anchorage, AK · On-site

$16 - $20.25/hr

Maintain a safe and clean working environment to prevent accidents and cross-contamination. Assist fellow cooks, chefs, and kitchen staff as needed during busy service periods. Support inventory ...

PEG Companies

Line Cook

Anchorage, AK · On-site

$16 - $20.25/hr

Maintain a safe and clean working environment to prevent accidents and cross-contamination. Assist fellow cooks, chefs, and kitchen staff as needed during busy service periods. Support inventory ...

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Chefs Assistant information

See Alaska salary details

$13

$20

$28

How much do chefs assistant jobs pay per hour?

As of Aug 21, 2026, the average hourly pay for chefs assistant in Alaska is $20.50, according to ZipRecruiter salary data. Most workers in this role earn between $17.60 and $22.79 per hour, depending on experience, location, and employer.

What is a chefs assistant?

Chefs Assistants, also known as kitchen assistants or commis chefs, support chefs in the preparation and cooking of food in professional kitchens. Their duties often include washing, peeling, and chopping ingredients, maintaining cleanliness, organizing kitchen tools, and sometimes helping with basic cooking tasks. Chefs Assistants are crucial for ensuring the kitchen runs smoothly and efficiently. They often learn essential culinary skills on the job, making this role a common entry point for those interested in a culinary career.

What are the key skills and qualifications needed to thrive as a chefs assistant?

To thrive as a Chef's Assistant, you need basic culinary skills, knowledge of food safety standards, and often a high school diploma or culinary coursework. Familiarity with commercial kitchen equipment and food handling certifications like ServSafe are typically required. Strong teamwork, time management, and the ability to work efficiently under pressure are valuable soft skills in this role. These skills ensure safe, organized, and high-quality food preparation, supporting the kitchen's smooth operation.

What are some common challenges faced by a chefs assistant, and how can they be effectively managed?

As a Chef's Assistant, you may encounter challenges such as working under tight time constraints, adapting to fast-paced kitchen environments, and maintaining consistent food quality. Effective communication with chefs and team members is essential to ensure smooth workflow and prevent errors. Staying organized, being proactive, and continuously learning kitchen procedures can help you manage these challenges successfully while developing valuable culinary skills.

What is the difference between Chefs Assistant vs Kitchen Helper?

AspectChefs AssistantKitchen Helper
Required CredentialsBasic culinary knowledge, sometimes certificationsMinimal qualifications, on-the-job training
Work EnvironmentProfessional kitchens, assisting chefsSupport roles in kitchens, general cleaning and prep
Employer & Industry UsageRestaurants, hotels, catering servicesFood service establishments, cafeterias
Search & Comparison IntentRoles assisting chefs with food prep and organizationSupport staff helping in kitchen tasks

Chefs Assistants typically have some culinary knowledge and work closely with professional chefs in busy kitchen environments. Kitchen Helpers usually perform basic support tasks like cleaning and prep, often with minimal qualifications. Both roles are essential in food service settings but differ in responsibilities and skill requirements.

What is the average salary of a chef's assistant?

The average salary of a chef's assistant typically ranges from $20,000 to $30,000 per year, depending on experience, location, and the establishment. Entry-level positions may start lower, while experienced assistants or those working in high-end kitchens can earn more. The role often requires basic culinary skills and the ability to follow instructions in a fast-paced environment.

What are popular job titles related to Chefs Assistant jobs in Alaska?

For Chefs Assistant jobs in Alaska, the most frequently searched job titles are:

What job categories do people searching Chefs Assistant jobs in Alaska look for?

The top searched job categories for Chefs Assistant jobs in Alaska are:

What cities in Alaska are hiring for Chefs Assistant jobs?

Cities in Alaska with the most Chefs Assistant job openings:

Chefs Assistant jobs near you
Infographic showing various Chefs Assistant job openings in Alaska as of August 2026, with employment types broken down into 73% Full Time, and 27% Part Time. Highlights an 100% In-person job distribution, with an average salary of $42,642 per year, or $20.5 per hour.

Marine Chef - Seasonal

The Boat Company

Juneau, AK • On-site

Full-time

Re-posted 13 days ago

Job description

** This is a SEASONAL POSITION that will begin in April 2026 through September 2026. However, if interested and if necessary, may result in a backfill or "fill-in" for the current operating season.
Southeast Alaska is a wild, rich, and dynamic region of Alaska. Standing on a beach in Frederick Sound, it is possible to see rainforest behind you, high mountain peaks with glaciers in front of you, and Humpback Whales feeding in the rich water surrounding you. No wonder this area is a destination for many tourists each summer. However, many visitors never get a chance to have an intimate experience here as most of their time is spent aboard large cruise ships or in port.
The Boat Company's (TBC) aim is to provide a more intimate experience in this incredible place. The hope is that this intimate experience combined with a knowledgeable crew will foster a sense of stewardship in our passengers. This is extremely important because Southeast Alaska is home to the 17 million-acre Tongass National Forest. This is the largest National Forest in the United States and, as such, each of us has a say in managing this forest. TBC believes that to know Southeast Alaska is to love Southeast Alaska and by educating our passengers about this area and the issues that face it, they will be more likely to take an active role in deciding what the future holds for this national treasure.
The Head Chef is responsible for all functions within the galley and coordinates closely with the stewards to provide a high level of excellence in food service to guests. The Head Chef is responsible for all galley activities regarding food ordering, organizing, storage, inventory, preparation, presentation and quality control. The Head Chef supervises the Assistant Chef, assigning cooking opportunities according to the Assistant's abilities. At the end of the operating season, the Head Chef is responsible for preparing and submitting a complete galley inventory and list of needs.
All chefs must wear chef jackets when working in the galley and during food service. All chefs must keep hair covered or tightly tied back to prevent any possibility of hair coming into contact with food. Hands must be kept sterilized or sterile gloves worn to prevent contamination of food.
GENERAL REQUIREMENTS
Food planning and preparation (70%):
    • Order all necessary galley supplies and provisions and manage their costs to stay within TBC budget.
    • Responsible for all menus and meals (i.e., breakfast, lunch, and dinner - including appetizers, desserts and occasional hot snacks.)
    • Supervise plating of meals and work closely with the Chief Steward to ensure high-quality presentation and service. The Head Chef will not purchase any 'store made' cakes or pies for service to our guests. If we cannot make them fresh on board, we will not serve them.
    • Ensure guest's special dietary needs are met.
    • The Head Chef should make every effort to communicate and coordinate with guides on fishing or shore excursions to keep informed of and accommodate, if possible, sudden developments which may result in the need to delay mealtimes.
    • Once or twice per trip, sack lunches for guests and guides may need to be prepared. Work with stewards to ensure bottled water, coffee thermoses, or other beverages and foods are offered and available for guest use during fishing or shore excursions. Should any guests remain onboard on "sack lunch days", the Head Chef will work with stewards to make sure guests are served and well cared for, even if this requires food preparation in addition to the "sack lunch". Ensure healthy foods are prepared and available for crew during turnaround times in port.

Clean up and sanitation (20%):
    • Supervise and assist in galley clean up. Help rinse and clean dishes, pots, pans and utensils. Store in cupboards, drawers and bins.
    • Help maintain all cooking items and service items in orderly and sanitary condition according to good health-keeping practices, government regulations and TBC standards.
    • Regularly clean and sanitize galley walls, range hood, overheads, cabinet faces, reefer and freezer interiors, and cabinet interiors. At least once per day clean and sanitize galley work surfaces, reach-in cooler doors, range surfaces and galley floor. Launder dish-drying cloths and aprons.
    • Ensure cleaning materials are stocked.
    • Remove food refuse, glass and other kitchen waste to dumpster on deck.
    • ENSURE THAT ALL GALLEY AND FOOD STORAGE AREAS MEET OR EXCEED FDA and DCP STANDARDS.

Other duties (10%):
    • Upon direction from leadership, undertake other duties such as cleaning/storing sport caught fish, handling lines or fenders upon entering or leaving port, assisting with greeting or sending-off guests, helping with luggage, etc.
    • Produce complete end-of-season galley and stores inventory, plus needs list for following season.

QUALIFICATIONS
  • Minimum of three years restaurant/hotel or banquet cooking experience in positions of increasing responsibility, including prep cook, line cook, Chef du Partie or Sous Chef. Formal culinary training may substitute for a portion of required experience. Gourmet skills and experience in baking or preparing specialty foods essential.
  • Previous experience in the maritime industry, especially passenger vessel service, is beneficial.
  • Requires ability to listen and communicate well with others, follow directions and respond quickly and effectively both during the normal performance of duties and during scheduled emergency drills.
  • Requires the ability to write shopping lists and read menus or detailed listings of product contents on package labels.
  • Interpersonal skills require the ability to regularly deal with a variety of different people. Patience, thoughtfulness, and absolute courtesy with guests are essential. Must be capable of living and working in close-quarters for long periods of time with interior crew and other personnel.

GENERAL WORKING CONDITIONS
Crew sign on to a vessel for a tour of duty that encompasses the entire four to five month operating season, and must be physically capable of maintaining rigorous work schedules consisting of 12-14 hour days over much of this time. Most of TBC's cruises are of seven-day duration, and at the end of each cruise there is a short twenty-four hour turnaround period in port during which time all crewmembers assist with various shipboard duties such as luggage handling, refueling and loading stores. For the purpose of maintaining safety and security on board, the Captain may direct any crewmember to stand a security watch during turnaround periods in port.
  • Physical demands generally include frequent bending, reaching, twisting, kneeling, pulling/pushing, grasping, and the passing or receiving of one to several different sized objects totaling up to 50 pounds in weight while loading ships stores. When heavy or awkward items are being moved, crew should use lifting devices such as cranes or chain falls, or seek assistance from other personnel. When an object is too heavy or too awkward for one person to move safely, it is the responsibility of the individual to obtain assistance as necessary.
  • Must be capable of boarding and exiting a vessel without physical assistance by climbing up or down dock ladder or vessel boarding steps.
  • Must be capable of climbing into or out of a skiff from dock or boarding area without assistance in all weather conditions.
  • Must be able to climb or descend one or more sets of steep stairs or vertical ladders both inside and outside the vessel in all weather conditions.
  • Must have the ability to climb an eight-foot vertical ladder and fit through a 28-inch wide hatch.
  • Must have hearing, vision, and vocal abilities that allow performance of duties safely when aboard vessel.
  • Must be capable of hearing alarms and signals from the vessel.
  • Must be capable of performing the actions listed in the vessel Station Bill (copy provided upon request).
  • Must be able to don a life vest or jacket and/or survival suit without assistance, and, having done so, must further be able to walk without assistance to any assigned life vessel station or life craft for boarding.
  • Must be capable of working and living on board a vessel for the tour of duty duration and without having access to hospital services, prescription medications or medical treatment except for first aid assistance and/or treatment at local area clinics, if available.
  • Must be willing and capable of assisting other crewmembers such as Engineer, deckhands and stewards in the performance of their work duties at any time during tour of duty duration.
  • May be required to use hand tools, power tools, painting equipment, and personal protective gear. Power tools may be heavy or awkward and may generate dust or loud noise.

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