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Sous Chef Jobs in Alaska (NOW HIRING)

Remington Hotels

Sous Chef

Anchorage, AK · On-site

$51K - $69K/yr

What you will be doing * Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food ...

Remington

Sous Chef

Anchorage, AK · On-site

$51K - $69K/yr

What you will be doing * Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food ...

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

$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 ...

Positions at Sea - UnCruise Adventures

Chef

Juneau, AK · On-site

Plan, oversee, and execute all guest and crew meals with the assistance of the Sous chef(s) and Pastry Chef. Follow company guidelines for ordering, inventory, and budget management. Maintain quality ...

Positions at Sea - UnCruise Adventures

Chef

Juneau, AK · On-site

Plan, oversee, and execute all guest and crew meals with the assistance of the Sous chef(s) and Pastry Chef. Follow company guidelines for ordering, inventory, and budget management. Maintain quality ...

Remington

Line Cook

Anchorage, AK · On-site

$16 - $20.25/hr

Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks. What we are looking for * 5 years' experience as a Line Cook at a hotel/resort or restaurant. * Ability to work ...

Remington Hotels

Line Cook

Anchorage, AK · On-site

$16 - $20.25/hr

Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks. What we are looking for * 5 years' experience as a Line Cook at a hotel/resort or restaurant. * Ability to work ...

The Boat Company

Marine Chef - Seasonal

Juneau, AK · On-site

Minimum of three years restaurant/hotel or banquet cooking experience in positions of increasing responsibility, including prep cook, line cook, Chef du Partie or Sous Chef. Formal culinary training ...

The Boat Company

Marine Chef - Seasonal

Juneau, AK · On-site

Minimum of three years restaurant/hotel or banquet cooking experience in positions of increasing responsibility, including prep cook, line cook, Chef du Partie or Sous Chef. Formal culinary training ...

The Boat Company

Marine Chef - Seasonal

Juneau, AK · On-site

Minimum of three years restaurant/hotel or banquet cooking experience in positions of increasing responsibility, including prep cook, line cook, Chef du Partie or Sous Chef. Formal culinary training ...

Hilton Downtown Anchorage

Be Seen First

Executive Chef

Anchorage, AK · On-site

$74K - $84K/yr

As the Executive Chef, you will be responsible for overseeing all aspects of our kitchen operations, including food preparation, menu planning, and staff management. Your creativity and passion for ...

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Showing results 21-40

All JobsSous Chef JobsSous Chef Jobs in Alaska

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 22, 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 (Full Time) - King Street Brewing Co - Anchorage, AK

NANA Management Services

Anchorage, AK • On-site

$51K - $69K/yr

Other

Re-posted 21 days ago

Job description


The Sous Chef is a critical leadership role responsible for the daily execution and management of the culinary program at King Street Brewing Company. Reporting to the Executive Chef, you will act as the "second-in-command," overseeing kitchen staff, maintaining artisanal quality standards, and ensuring NMS's safety culture is strictly followed. This role requires a blend of high-level culinary expertise, administrative oversight, and the ability to lead a fast-paced team in a high-volume craft brewery environment.
Responsibilities
  • Assumes 100% responsibility for quality of products served.
  • Knows and comply 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.
  • 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.
  • 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 documented experience working as a Sous Chef with supervisory responsibilities.
  • 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.
  • 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 to Loud.
Description of environment: This is a fast-paced restaurant / brewery environment.
Physical requirements: Employee is required to lift and/or move up to 50 lbs. Frequently to constantly 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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