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Contract Chef Jobs in Alaska (NOW HIRING)

The Aviator Hotel Anchorage

Sous Chef

Anchorage, AK · On-site

$51K - $69K/yr

The Restaurant Sous Chef is responsible for achieving operational, financial, and quality goals for ... Familiarity with union contract administration is preferred. * Commitment to long-term excellence ...

The Aviator Hotel Anchorage

Sous Chef

Anchorage, AK · On-site

$51K - $69K/yr

The Restaurant Sous Chef is responsible for achieving operational, financial, and quality goals for ... Familiarity with union contract administration is preferred. * Commitment to long-term excellence ...

The Wildbirch Hotel

Sous Chef

Anchorage, AK

$51K - $69K/yr

The Restaurant Sous Chef is responsible for achieving operational, financial, and quality goals for ... Familiarity with union contract administration is preferred. * Commitment to long-term excellence ...

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See Alaska salary details

$10

$26

$48

How much do contract chef jobs pay per hour?

As of Jul 26, 2026, the average hourly pay for contract chef in Alaska is $26.52, according to ZipRecruiter salary data. Most workers in this role earn between $18.12 and $33.41 per hour, depending on experience, location, and employer.

What are the typical work assignments and environments for Contract Chefs?

Contract Chefs often work on short-term assignments ranging from private events and corporate dining to temporary placements at restaurants, catering companies, or remote sites. Each assignment can present unique kitchen setups, menus, and team dynamics, which makes adaptability essential. You may work autonomously or alongside an existing culinary staff, depending on client needs and assignment scale. This role provides exposure to a variety of cuisines and operational styles, offering valuable experience and networking opportunities for future culinary advancement.

What is a Contract Chef job?

A Contract Chef is a culinary professional hired on a temporary or project basis to provide cooking services for restaurants, catering companies, private clients, or events. They may work short-term assignments or long-term contracts, depending on the needs of the employer. Contract Chefs are responsible for menu planning, food preparation, and ensuring high-quality meals while adapting to different kitchen environments. This role offers flexibility and variety, making it ideal for chefs who enjoy diverse work experiences.

What are the key skills and qualifications needed to thrive in the Contract Chef position, and why are they important?

To thrive as a Contract Chef, you need advanced culinary skills, menu planning expertise, and experience in various cuisines, usually backed by a culinary degree or relevant apprenticeship. Familiarity with kitchen management software, food safety certifications (such as ServSafe), and inventory systems is important. Excellent communication, flexibility, and problem-solving abilities are soft skills that distinguish top performers in this role. These competencies ensure a Contract Chef can efficiently adapt to different client needs, lead kitchen teams, and consistently deliver high-quality meals in diverse environments.

What are the most commonly searched types of Chef jobs in Alaska? The most popular types of Chef jobs in Alaska are:
What are popular job titles related to Contract Chef jobs in Alaska? For Contract Chef jobs in Alaska, the most frequently searched job titles are:
What job categories do people searching Contract Chef jobs in Alaska look for? The top searched job categories for Contract Chef jobs in Alaska are:
Contract Chef jobs near you
Infographic showing various Contract Chef job openings in Alaska as of July 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $55,166 per year, or $26.5 per hour.

Sous Chef (Starts $25/hr DOE, Full Time) - UAA Creekside

NANA Management Services

Anchorage, AK • On-site

$25/hr

Other

Posted 7 days ago

Job description

Job Description

The Sous Chef at the University of Alaska Anchorage (UAA) plays a pivotal role in the daily culinary operations of the university's dining services. Reporting to the Executive Chef, this position is responsible for assisting in menu development and execution, supervising kitchen staff, and ensuring the consistent delivery of high-quality, nutritious, and diverse meals for students, faculty, and staff. The Sous Chef will uphold strict food safety standards, manage inventory efficiently, and contribute to a positive and productive kitchen environment in a high-volume institutional setting.

Responsibilities
  • Assumes 100% responsibility for quality of products served.
  • Knows and complies 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.
  • Attends all scheduled employee meetings and brings suggestions for improvement.
  • Meets with supervisors to discuss daily menus, issues, and problems. 
  • Supports an effective safety program.
  • This position may be responsible for the supervision of staff.
  • Performs other duties as assigned by the Management Team.
  • Other duties that are pertinent to the department or unit's success also may be assigned.
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 (3) years of Cook or Sous Chef experience.
  • 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.
  • A valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy
  • Contract requires employees to speak, understand, read and write English.
Working Conditions and Physical Requirements

Weather:  Indoors: environmentally controlled; requires most or all work to be done inside.

Noise level:  Moderate

Description of environment: This is an industrial kitchen/cafeteria environment located on a university campus setting.

Physical requirements:  Employee is required to lift and/or move up to 50lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift.

Travel: None

 Competencies

NMS Core Values

Safety guides our behavior.

Honesty and integrity govern our activities.

Commitments made will be fulfilled.

All individuals are treated with dignity and respect.

The environment will be protected and sustained.

 Employment Type: OTHER

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