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Sous Chef Jobs in Alaska (NOW HIRING)

Rubik

$31.59/hr

Rubik is looking for a Sous Chef! Responsibilities This includes, but is not limited to, the following: * Prepare, assemble, and present menu items according to company recipes and specifications.

Hilton Anchorage

Executive Sous Chef

Anchorage, AK · On-site

$75K/yr

The Hilton Anchorage Hotel is looking for an experienced Executive Sous Chef to join our team. This role is essential in ensuring the smooth operation of the food division in the hotel. We are the ...

Alyeska Resort

Sous Chef

Girdwood, AK · On-site

$28/hr

If you're looking to mentor colleagues and oversee the creation of fantastic menus, then Alyeska Resort is the place for you! We're looking for a Sous Chef to join our culinary team in Girdwood ...

Alyeska Resort

Sous Chef

Anchorage, AK · On-site

$28/hr

If you're looking to mentor colleagues and oversee the creation of fantastic menus, then Alyeska Resort is the place for you! We're looking for a Sous Chef to join our culinary team in Girdwood ...

Alyeska Resort

Sous Chef

Girdwood, AK · On-site

$28/hr

If you're looking to mentor colleagues and oversee the creation of fantastic menus, then Alyeska Resort is the place for you! We're looking for a Sous Chef to join our culinary team in Girdwood ...

Compass Group

SOUS CHEF

Fairbanks, AK · On-site

$27/hr

We are hiring immediately for full-time SOUS CHEF positions. * Address : U of AK Fairbanks - 1731 S. Chandalar Dr., P.O. Box 756655, Fairbanks, AK 99775. Note: online applications accepted only.

The Aviator Hotel Anchorage

Sous Chef

Anchorage, AK

$51K - $69K/yr

The Restaurant Sous Chef is responsible for achieving operational, financial, and quality goals for Wildbirch Hotel. This role includes training, supervising, and motivating kitchen teams while ...

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 Wildbirch Hotel. This role includes training, supervising, and motivating kitchen teams while ...

The Wildbirch Hotel

Sous Chef

Anchorage, AK · On-site

$51K - $69K/yr

The Restaurant Sous Chef is responsible for achieving operational, financial, and quality goals for Wildbirch Hotel. This role includes training, supervising, and motivating kitchen teams while ...

Compass Group

SOUS CHEF (FULL TIME)

Fairbanks, AK

$27/hr

We are hiring immediately for full-time SOUS CHEF positions. * Address : U of AK Fairbanks - 1731 S. Chandalar Dr., P.O. Box 756655, Fairbanks, AK 99775. Note: online applications accepted only.

Chartwells HE

SOUS CHEF (FULL TIME)

Fairbanks, AK

$27/hr

We are hiring immediately for full-time SOUS CHEF positions. * Address : U of AK Fairbanks - 1731 S. Chandalar Dr., P.O. Box 756655, Fairbanks, AK 99775. Note: online applications accepted only.

Chartwells HE

SOUS CHEF (FULL TIME)

Fairbanks, AK · On-site

$27/hr

We are hiring immediately for full-time SOUS CHEF positions. * Address : U of AK Fairbanks - 1731 S. Chandalar Dr., P.O. Box 756655, Fairbanks, AK 99775. Note: online applications accepted only.

Compass Group

SOUS CHEF (FULL TIME)

Fairbanks, AK

$27/hr

We are hiring immediately for full-time SOUS CHEF positions. * Address : U of AK Fairbanks - 1731 S. Chandalar Dr., P.O. Box 756655, Fairbanks, AK 99775. Note: online applications accepted only.

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Sous Chef information

See Alaska salary details

$32.8K

$63.5K

$83.5K

How much do sous chef jobs pay per year?

As of Aug 30, 2026, the average yearly pay for sous chef in Alaska is $63,538.00, according to ZipRecruiter salary data. Most workers in this role earn between $53,800.00 and $72,700.00 per year, depending on experience, location, and employer.

What is a sous chef?

Sous chefs are second-in-command in a kitchen, working directly under the head chef or executive chef. They help oversee kitchen operations, manage other kitchen staff, and ensure that food is prepared to quality standards. Sous chefs are often responsible for supervising food preparation, managing inventory, and assisting with menu planning. Their role is critical to maintaining efficiency and consistency in a professional kitchen.

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

To thrive as a Sous Chef, you need strong culinary skills, a solid understanding of kitchen operations, and typically a culinary degree or relevant experience. Familiarity with commercial kitchen equipment, inventory management systems, and food safety certifications such as ServSafe are commonly required. Leadership, time management, and effective communication are vital soft skills for managing kitchen staff and ensuring smooth service. These skills and qualifications are essential to maintain high food quality, operational efficiency, and a cohesive team in a high-pressure kitchen environment.

What are some common challenges sous chefs face when managing kitchen operations during busy service periods?

Sous Chefs often encounter challenges such as maintaining clear communication among kitchen staff, ensuring all dishes meet quality standards, and adapting quickly to unexpected changes like last-minute menu adjustments or equipment malfunctions. During peak hours, balancing speed with precision is crucial, as is supporting the Executive Chef and stepping in wherever needed. Effective delegation, problem-solving under pressure, and fostering teamwork are key skills that help Sous Chefs navigate these demanding situations successfully.

What is the difference between Sous Chef vs Line Cook?

AspectSous ChefLine Cook
Credentials Culinary training, certifications often preferred Culinary skills, on-the-job training
Work Environment Supervisory role in kitchen, responsible for kitchen operations Preparing specific dishes on the kitchen line
Employer Usage Commonly employed in restaurants, hotels, and catering Found in similar settings, working under chefs

The main difference between a Sous Chef and a Line Cook is that the Sous Chef has supervisory responsibilities and oversees kitchen operations, while the Line Cook focuses on preparing dishes on the kitchen line. The Sous Chef often has more experience and may hold certifications, whereas the Line Cook specializes in executing specific tasks. Both roles are essential in a professional kitchen, but the Sous Chef plays a leadership role in ensuring smooth kitchen functioning.

How much does a sous chef get paid an hour?

A sous chef typically earns between $15 and $25 per hour, depending on experience, location, and the establishment. Salaries can vary based on the size of the restaurant and the complexity of the menu, with some earning higher wages in upscale or high-volume venues.

Is a sous chef a good career?

A sous chef is a key leadership role in a kitchen, responsible for assisting the head chef with food preparation, staff management, and quality control. It offers opportunities for skill development, advancement to executive chef, and typically requires culinary training and experience. Career growth depends on experience, reputation, and the ability to handle high-pressure environments.
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Sous Chef jobs near you
Infographic showing various Sous Chef job openings in Alaska as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $63,538 per year, or $30.5 per hour.

Sous Chef

Juneau, AK • On-site

Positions at Sea - UnCruise Adventures
See more jobs at Positions at Sea - UnCruise Adventuresexternal

$170/day

Full-time

Re-posted 17 days ago

Job description

 
CREW PERKS
  • Room and board when scheduled
  • Rotation schedule (6-8 weeks sailing with 2-3 weeks off)
  • Travel stipend
  • Pro deals
  • Credential reimbursement (qualifications required)
  • Heath care benefits (once qualifications are met)
JOB SUMMARY
The Sous Chef is responsible for assisting the entire galley team in all food preparation and galley sanitation efforts; this includes prep, production, plate up, and clean-up of six meals per day (3 guest meals, 3 crew meals). This multi-tasking position will also be responsible for the preparation of crew meals and must be capable of executing a variety of cooking skills and different cuisines on a daily basis. 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
  • Minimum of 2-3 years experience cooking in a general kitchen or galley setting. 
  • Excellent knife skills and the ability to follow any recipe from start to finish.  
  • Possess extensive knowledge in various cuisines with the ability to create meals without a recipe.  
  • Good time management skills: ability to handle multiple tasks, set priorities, and meet deadlines.
  • Must be hardworking, flexible and willing to communicate professionally with the Chef and other crew members. 
  • Able to get along with co-workers and support a team environment.
  • Experience with passenger vessels is preferred, but not required. 
  • Comfortable living and working in close quarters with other crew members for many weeks at a time, with no days off. This may include crew from the galley. Having your own room is not an option due to limited berthing.
Required Certificates, Licenses, Registrations:
  • ServSafe Food Protection Manager Certification
  • ServSafe Allergens
  • CPR / First Aid / AED 
  • Government ID (REAL ID compliant) or Passport
ESSENTIAL DUTIES
  • Participate in the production and presentation of all guest meals. 
  • Create and prepare a variety of nutritious, fresh, and creative crew meals, on time as scheduled.
  • Execute standard recipes as directed by the Chef. 
  • Prepare entrees and crew meals for special diets such as gluten free, dairy free, and vegan, as directed by the Chef, with or without a recipe.
  • 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 maintaining proper food handling and storage procedures in accordance with CDC/FDA guidelines.  
  • Guest Interaction: Interact with guests in a friendly and courteous manner at all times. Participate in evening activities and in galley tour as directed by Chef or Hotel Manager.
Safety and Security:
  • Comply with all CDC/FDA vessel sanitation requirements.
  • Participate in on board safety training, meetings and drills as directed by the Captain, including fire, abandon ship, man overboard, flooding and medical emergencies. 
  • Maintain familiarity with all duties under the company Safety Management System including Emergency Response Activities. 
ONBOARD ENVIRONMENT / PHYSICAL DEMANDS / EMPLOYMENT COMPLIANCE
  • Living Conditions - Crew live in close quarters with 4 to 8 people of all genders per room depending on the vessel. Having your own room is not an option due to limited berthing.
  • Length of Work Shift - Physically able to work 12 hours per day, 7 days a week for 6 to 8 weeks at a time. Rotations off the vessel are usually 2 to 3 weeks.
  • Mobility - Frequent bending, reaching, twisting, kneeling, crawling, and pushing/pulling. Must ascend and descend stairs and ladders, sometimes while carrying tools or objects. Able to stand or sit for long periods of time.
  • Handling & Strength - Able to handle, lift, and lower objects totaling 50 pounds between the ground/deck level to a height of about 4 to 6 feet, and able to repeat these movements. Able to carry these objects up to 100 feet continuously for 20 minutes.
  • Environmental Conditions - Able to work in all weather conditions, around loud noise, in small spaces, and fit through a 28-inch wide hatch.
  • DOT Drug Testing - In compliance with USCG regulations, must pass a pre-employment drug test and additional in-season testing per federal guidelines.
  • Allergens - This position requires working with and/or being around raw and cooked shellfish, cleaning chemicals and other known allergens.
  • Medical Review - A medical review is required. Must be medically fit to work onboard for safety and compliance.
 
PAY
  • $170 / day + $70 tip guarantee

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