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Nana Kitchen information

What is the difference between Nana Kitchen vs Nana Cook?

AspectNana KitchenNana Cook
CredentialsBasic culinary skills, food safety knowledgeSame as Nana Kitchen, often with additional cooking certifications
Work EnvironmentHome kitchens, small cafes, catering servicesHome kitchens, restaurants, catering
Employer & IndustryPrivate households, small food businessesRestaurants, catering companies, food services

Both Nana Kitchen and Nana Cook roles involve preparing food, often in similar settings. The main difference lies in the scope: Nana Kitchen may refer to a broader role including food prep and kitchen management, while Nana Cook typically emphasizes cooking skills and meal preparation. Understanding these distinctions helps in choosing the right job or service provider in the culinary industry.

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Infographic showing various Nana Kitchen job openings in the United States as of August 2026, with employment types broken down into 70% Full Time, and 30% Part Time. Highlights an 100% Physical job distribution.

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

NANA Management Services

Anchorage, AK • On-site

$25/hr

Full-time

Re-posted 3 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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