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Executive Chef Jobs in Alaska (NOW HIRING)

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 ...

The Boat Company

Marine Chef - Seasonal

Juneau, AK · On-site

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 ...

The Boat Company

Marine Chef - Seasonal

Juneau, AK · On-site

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 ...

The Boat Company

Marine Chef - Seasonal

Juneau, AK

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 ...

The Boat Company

Marine Chef - Seasonal

Juneau, AK · On-site

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 ...

Positions at Sea - UnCruise Adventures

Sous Chef

Juneau, AK · On-site

$53K - $71K/yr

The Sous Chef will also assist with washing dishes on a rare occasion, loading and storing food provisions, participating in galley cleaning, and other sanitation duties as assigned. QUALIFICATIONS

Denali Universal Services

This position is ideal for a culinary or food service professional (e.g., Head Cook, Executive Chef, Food Service Manager) who has strong supervisory and operational management experience and is ...

Positions at Sea - UnCruise Adventures

Chef

Juneau, AK · On-site

The Chef will coordinate and participate in all galley activities regarding food preparation, inventory, ordering, and cleaning under the direction of the Hotel Manager. QUALIFICATIONS * Minimum of 2 ...

Alyeska Resort

Sous Chef

Anchorage, AK

$28/hr

Are you a seasoned professional chef looking to run your own kitchen? Do you thrive in mentoring and leading a streamlined and dynamic culinary team? If you're looking to mentor colleagues and ...

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Executive Chef information

See Alaska salary details

$43.1K

$93.6K

$140K

How much do executive chef jobs pay per year?

As of Aug 9, 2026, the average yearly pay for executive chef in Alaska is $93,572.00, according to ZipRecruiter salary data. Most workers in this role earn between $77,000.00 and $106,100.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as an executive chef, and why are they important?

To thrive as an Executive Chef, you need advanced culinary skills, menu development expertise, and significant kitchen management experience, often supported by a degree from a culinary school or equivalent professional experience. Proficiency with inventory management systems, commercial kitchen equipment, and food safety certifications (like ServSafe) is typically required. Leadership, creativity, and strong communication are essential soft skills to inspire teams and maintain high service standards. These skills ensure operational efficiency, innovation, and customer satisfaction in a fast-paced culinary environment.

What does an executive chef do?

An executive chef is the head of the entire kitchen operation of a restaurant. Executive chefs manage inventory, budgeting, menu planning, training, plating, and all kitchen staff, from sous chefs to dishwashers. They ensure the high standard of food quality and that service runs smoothly and efficiently. Executive chefs are the highest level of level of management in the kitchen, and they are ultimately responsible for its success or failure.

What is an executive chef?

Executive Chefs are the head of a restaurant or hotel's kitchen, responsible for overseeing all culinary operations. They develop menus, manage kitchen staff, ensure food quality, and handle budgeting and inventory. Executive Chefs also collaborate with management on menu pricing and may be involved in hiring and training staff. Their primary goal is to maintain high standards of food preparation and presentation while ensuring the kitchen runs efficiently.

What is the difference between Executive Chef vs Sous Chef?

AspectExecutive ChefSous Chef
CredentialsCulinary degree, extensive experienceCulinary degree or equivalent, experience in kitchens
Work EnvironmentOversees entire kitchen operations, manages staffAssists Executive Chef, manages specific kitchen sections
Industry UsageHigh-end restaurants, hotels, resortsAll restaurant types, including casual and fine dining

The Executive Chef is responsible for overall kitchen management, menu creation, and staff supervision, while the Sous Chef supports the Executive Chef by managing daily kitchen operations and specific sections. Both roles require culinary credentials and experience, but the Executive Chef holds a higher leadership position within the culinary hierarchy.

What does an executive chef get paid?

The average salary for an executive chef varies depending on location and establishment, but typically ranges from $50,000 to $100,000 annually. In high-end restaurants or large hotels, salaries can exceed $100,000, especially with experience and leadership skills in kitchen management and menu development.

What are some of the main challenges executive chefs face when managing kitchen staff and operations?

Executive Chefs often balance creative menu development with the practicalities of managing a diverse kitchen team. Common challenges include maintaining high food quality standards during busy service periods, training and motivating staff, and handling tight budgets for food costs and labor. Effective communication is crucial, as Executive Chefs collaborate closely with restaurant management, waitstaff, and suppliers to ensure smooth operations. Adapting quickly to unexpected issues, such as equipment breakdowns or staff shortages, is also a key part of the role.
More about Executive Chef jobs
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Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Alaska as of August 2026, with employment types broken down into 1% Internship, 88% Full Time, 8% Part Time, and 3% Contract. Highlights an 85% Physical, 4% Hybrid, and 11% Remote job distribution, with an average salary of $93,572 per year, or $45 per hour.

Sous Chef, Full-Time - Land's End Resort (Wage DOE & Benefits - Homer, AK)

NANA Management Services

Homer, AK • On-site

$52K - $70K/yr

Other

Posted 25 days ago

Job description


The Sous Chef plays a pivotal role in the daily culinary operations. 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. The Sous Chef will uphold strict food safety standards, manage inventory efficiently, and contribute to a positive and productive kitchen environment.
This position will support the Land's End Resort, a 117-room hotel, in Homer, AK.
Responsibilities
  • Assumes 100% responsibility for quality of products served.
  • Knows and consistently complies 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.
  • Attend all scheduled employee meetings and bring suggestions for improvement.
  • Meets with supervisors to discuss daily menus, issues, and problems.
  • Supports an effective safety program.
  • Must be able to work independently and complete assignments in a timely manner.
  • 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.
  • Three (3) years of documented Sous Chef experience within a restaurant, hotel, or hospitality setting.
  • 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.

Preferred Qualifications
  • Preference will be given to the candidate with a minimum of three (3) years of consecutive employment in a similar operation with comparable responsibilities.
  • Documented scratch baking experience.
  • ServSafe Certified Manager Certificate.
  • Formal culinary training.

Working Conditions and Physical Requirements
Weather: Indoors: environmentally controlled; requires most or all work to be done inside.
Noise level: Moderate to loud.
Description of environment: This is a commercial kitchen in a hotel setting.
Physical requirements: Employee is required to lift and/or move up to 50 lbs. 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.

Apply