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Scratch Culinary Jobs in Alaska (NOW HIRING)

Arctic Catering

Head Cook - Remote Work

Anchorage, AK · On-site +1

... culinary institute • Previous remote site, hotel, casino, buffet or volume and scratch baking experience • Experience with an electronic ordering system ESSENTIAL FUNCTIONS • Estimates food ...

University of Alaska

Food Service Cook

Juneau, AK · On-site

$14.75 - $19.25/hr

We are looking for an experienced culinary professional who thrives in an energetic, student ... As a core member of UAS Food Services, you will collaboratively plan, prep, and execute scratch ...

Compass Group

BREAKFAST COOK/BAKER

Anchorage, AK · On-site

$32.15/hr

This role requires scratch baking, breakfast baking, and creating midnight meals. * Fixed Pay Rate ... Our team consists of culinary professionals, dedicated kitchen support personnel, and hospitality ...

ESS

BREAKFAST COOK/BAKER (FULL TIME)

Anchorage, AK · On-site

$32.15/hr

This role requires scratch baking, breakfast baking, and creating midnight meals. * Fixed Pay Rate ... Our team consists of culinary professionals, dedicated kitchen support personnel, and hospitality ...

All JobsScratch Culinary JobsScratch Culinary Jobs in Alaska

Scratch Culinary information

See Alaska salary details

$34.5K

$60.9K

$85.1K

How much do scratch culinary jobs pay per year?

As of Jul 26, 2026, the average yearly pay for scratch culinary in Alaska is $60,855.00, according to ZipRecruiter salary data. Most workers in this role earn between $47,400.00 and $70,000.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a Scratch Culinary professional, and why are they important?

To thrive as a Scratch Culinary professional, you need strong culinary techniques, recipe development skills, and a solid understanding of food safety, often supported by formal culinary education or apprenticeship. Familiarity with commercial kitchen equipment, inventory management systems, and certifications like ServSafe are typically required. Creativity, attention to detail, and teamwork are essential soft skills for excelling in food preparation and kitchen collaboration. These competencies ensure consistently high-quality dishes, efficient kitchen operations, and a positive dining experience for guests.

What are Scratch Culinary jobs?

Scratch Culinary jobs refer to roles in the food service industry where dishes are prepared from basic, raw ingredients rather than using pre-made or processed foods. This approach emphasizes fresh, high-quality ingredients and traditional cooking techniques to create meals entirely from 'scratch.' People in scratch culinary positions may work as chefs, cooks, or kitchen staff in restaurants, hotels, or catering services focused on authentic and flavorful cuisine. These jobs often require strong culinary skills, creativity, and a passion for food. Working in scratch culinary environments can be both challenging and rewarding for those who enjoy hands-on cooking and menu innovation.

What jobs pay 4000 a week without a degree?

In the culinary field, high-paying roles such as executive chefs or restaurant owners can earn around $4,000 weekly, especially in upscale establishments or with extensive experience. These positions often require strong leadership skills, culinary expertise, and business knowledge but may not require a formal degree. Other non-degree jobs that can reach this income level include certain sales, real estate, or skilled trades, but they typically depend on experience, performance, and market demand.

What jobs pay $500,000 a year in the US?

In the culinary field, executive chefs at high-end restaurants or hotel chains can earn close to or exceeding $500,000 annually with bonuses and profit sharing. Other roles such as restaurant owners or culinary entrepreneurs may also reach this income level, especially with multiple establishments or successful branding. These positions typically require extensive experience, leadership skills, and often involve long hours and high-pressure environments.

What are some common challenges faced by scratch culinary professionals, and how can they be managed effectively?

Scratch culinary professionals often face challenges such as time management, maintaining consistency in dishes, and adapting to fluctuating ingredient availability. Successfully managing these challenges involves strong organizational skills, effective communication with the kitchen team, and staying adaptable to menu changes. Regular training, efficient prep work, and fostering a collaborative environment can help ensure high-quality output and smooth kitchen operations.

What can I do instead of being a chef?

A person with culinary skills can pursue roles such as food service manager, catering coordinator, or food stylist. Other options include food writing, recipe development, or working in food production and quality control, often requiring knowledge of food safety and kitchen operations.

What is the highest paying job in culinary?

The highest paying roles in culinary are executive chefs and culinary directors, often earning six-figure salaries. These positions require extensive experience, leadership skills, and often advanced certifications or degrees in culinary arts or hospitality management.

What is the difference between Scratch Culinary vs Line Cook?

AspectScratch CulinaryLine Cook
CredentialsMay require culinary certifications or training in culinary artsOften requires basic culinary training or experience
Work EnvironmentCommercial kitchens, restaurants, catering servicesHigh-volume restaurant kitchens, fast-paced settings
Employer & Industry UsageUsed by culinary schools, professional kitchens, catering companiesCommonly employed in restaurants, hotels, and food service establishments
Search & Comparison IntentPeople looking to learn culinary skills or start a culinary careerIndividuals seeking kitchen roles in restaurants

Scratch Culinary typically refers to culinary training or professionals skilled in preparing dishes from raw ingredients, often with formal education or certification. A Line Cook is a specific role within a restaurant kitchen responsible for preparing dishes on the line during service. While both are involved in food preparation, Scratch Culinary emphasizes overall culinary skills and training, whereas a Line Cook focuses on executing specific station tasks in a fast-paced environment.

What are popular job titles related to Scratch Culinary jobs in Alaska? For Scratch Culinary jobs in Alaska, the most frequently searched job titles are:
What job categories do people searching Scratch Culinary jobs in Alaska look for? The top searched job categories for Scratch Culinary jobs in Alaska are:
What cities in Alaska are hiring for Scratch Culinary jobs? Cities in Alaska with the most Scratch Culinary job openings:
Scratch Culinary jobs near you
Infographic showing various Scratch Culinary job openings in Alaska as of June 2026, with employment types broken down into 71% Full Time, 25% Part Time, and 4% Temporary. Highlights an 100% Physical job distribution, with an average salary of $60,855 per year, or $29.3 per hour.

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

NANA Management Services

Homer, AK • On-site

$74K - $102K/yr

Other

Posted yesterday

Job description


The Executive Chef position provides leadership for the culinary teams in restaurant, catering, and corporate service business lines. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management and employee/team training & development. Daily client and customer contact may be required.
This position will support the Land's End Resort, a 117-room hotel, in Homer, AK.
Responsibilities
  • Lead, train and develop culinary team members for multiple contracts in all business lines.
  • Demonstrate flexibility in working environment, including the ability to plan and organize workload effectively to achieve timely, desired results.
  • Create Signature Restaurant & Catering Menus
  • Demonstrate ability to develop, implement, maintain, and supervise proper recipe & culinary consistency for all concepts.
  • Compliance with NMS Policies, Processes & Systems. Train culinary team and accept accountability for culinary team for all NMS Policies, Processes & Systems.
  • Measure the performance of assigned goals.
  • Establish and implement an organized system of supervision & operating procedures.
  • Direct a high-quality, cost-effective dining operation.
  • Demonstrate extensive procurement excellence, including maintaining strong vendor relationships & compliance with NMS procurement policies.
  • Champion a Client/Customer First approach and lead the way in all situations.
  • Assume accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices.
  • Ensure all required preparation, delivery, setup, service & breakdown are properly & efficiently executed.
  • Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs.
  • Actively pursue the goal of zero accidents in the workplace.
  • Establish a safe work environment for employees through constant vigilance by performing safety audits, inspections, conducting safety training and maintaining on-going communication with employees.
  • Ensure all team members participate in daily safety discussions / trainings.
  • Develop a team that excels in responding to and exceeding the needs of clients and customers.
  • Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of new services.
  • Direct, schedule training, supervise, lead, evaluate, coach, & develop assigned team members to keep them informed & motivated.
  • Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood.
  • Actively recruit, train & develop NANA shareholders.
  • Develop, maintain & approve administrative tasks such as budget development, operational reports, cost analysis or records, payroll, HR accountability, financial activities, work schedules, etc.
  • Consistently demonstrate professional skills in efficiently carrying out assigned activities, using all forms of communications, including change management, employee development, problem solving while maintaining open communication.
  • Periodically physically perform high volume food production & preparation duties/fills in for absent employees.
  • Perform inventory and quality control tasks & inspection checklists.
  • Create, monitor, and review business reports - key performance indicators, sales, inventory, budget, etc.
  • Directly supervise assigned supervisors and employees. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints & resolving problems.
  • Other related duties may also be assigned.

Qualifications
  • Must have a High School diploma or GED equivalent.
  • Must have at least four (4) years of experience as an Executive Chef in high volume settings, including strong catering/banquet skills.
  • Must have three (3) years of restaurant experience in a high-end/high volume environment.
  • The ability to operate basic office equipment and software programs up to and including Microsoft Outlook, Excel, Word, etc.
  • ServSafe Certified Manager Certificate.
  • TAPS Certification required.
  • Contract requires employees to speak, understand, read and write English.
  • Position requires a valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance. This includes no DUI convictions in the past five (5) years.

Preferred Qualifications
  • Preference will be given to the candidate with a minimum of four (4) years of consecutive employment in a similar operation with comparable responsibilities.
  • Documented scratch baking experience.
  • Bachelor's degree in culinary arts.

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.

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