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Weekend Chef Jobs in Alaska (NOW HIRING)

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 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 ...

Remington Hotels

Sous Chef

Anchorage, AK

$51K - $69K/yr

May be required to work varying schedules to include nights, weekends, and holidays * Someone who enjoys working as and being part of a team that provides great experiences for our Guests! * Physical ...

Remington

Sous Chef

Anchorage, AK · On-site

$51K - $69K/yr

May be required to work varying schedules to include nights, weekends, and holidays * Someone who enjoys working as and being part of a team that provides great experiences for our Guests! * Physical ...

Hyatt Place, Anchorage - ANCZA

Line Cook

Anchorage, AK

$16 - $20.25/hr

Communicate with chefs, servers, and teammates to ensure smooth service flow. Follow all food ... Ability and willingness to work a long, varied, and flexible schedule including weekends, days ...

PEG Companies

Line Cook

Anchorage, AK · On-site

$16 - $20.25/hr

Communicate with chefs, servers, and teammates to ensure smooth service flow. Follow all food ... Ability and willingness to work a long, varied, and flexible schedule including weekends, days ...

PEG

Line Cook

Anchorage, AK · On-site

$16 - $20.25/hr

Communicate with chefs, servers, and teammates to ensure smooth service flow. Follow all food ... Ability and willingness to work a long, varied, and flexible schedule including weekends, days ...

Benihana

Line Cook

Anchorage, AK · On-site

$16 - $20.25/hr

Execute tasks assigned by Chefs and Sous Chefs with professionalism and enthusiasm What We're ... Availability to work nights, weekends, and holidays * Passion for culinary excellence, teamwork ...

New

Benihana - Anchorage

Line Cook

Anchorage, AK · On-site

$16 - $20.25/hr

Execute tasks assigned by Chefs and Sous Chefs with professionalism and enthusiasm What We're ... Availability to work nights, weekends, and holidays * Passion for culinary excellence, teamwork ...

Benihana - Anchorage

Line Cook

Anchorage, AK

$16 - $20.25/hr

Execute tasks assigned by Chefs and Sous Chefs with professionalism and enthusiasm What We're ... Availability to work nights, weekends, and holidays * Passion for culinary excellence, teamwork ...

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Weekend Chef information

What is a weekend chef?

Weekend Chefs are culinary professionals who typically work on Saturdays and Sundays, preparing and serving meals in restaurants, hotels, catering companies, or private settings. They may work part-time or full-time, depending on the employer's needs, and often handle busy periods when customer demand is highest. Weekend Chefs are responsible for menu planning, food preparation, maintaining kitchen cleanliness, and ensuring food safety standards are met. This role requires strong cooking skills, time management, and the ability to work efficiently in a fast-paced environment.

What skills and qualifications are needed to thrive as a weekend chef?

To thrive as a Weekend Chef, you need solid culinary skills, experience in food preparation, and often a relevant food safety certification. Familiarity with commercial kitchen equipment, point-of-sale systems, and inventory management software is commonly required. Strong time management, teamwork, and adaptability are crucial soft skills for this fast-paced role. These competencies ensure high-quality meals, efficient kitchen operations, and excellent customer satisfaction during busy weekend service periods.

What are common challenges faced by weekend chefs, and how can they be managed?

Weekend Chefs often work during peak dining hours, which can lead to high-pressure environments and tight timelines. Managing multiple orders simultaneously and maintaining food quality are frequent challenges. To succeed, strong organizational skills, the ability to prioritize tasks, and effective communication with kitchen staff are essential. Many Weekend Chefs also collaborate closely with front-of-house teams to ensure seamless service, making teamwork and adaptability key assets.

What are the most commonly searched types of Chef jobs in Alaska?

The most popular types of Chef jobs in Alaska are:

What are popular job titles related to Weekend Chef jobs in Alaska?

For Weekend Chef jobs in Alaska, the most frequently searched job titles are:

What job categories do people searching Weekend Chef jobs in Alaska look for?

The top searched job categories for Weekend Chef jobs in Alaska are:

Weekend Chef jobs near you

Chef Manager (Starts $80k / year DOE + Benefits) - UAA Creekside

NANA Management Services

Anchorage, AK • On-site

$80K/yr

Other

Re-posted 22 days ago

Job description


The Chef Manager is located at the University of Alaska Anchorage. This is a high-volume dining facility located on a college campus. The Chef Manager is a unique and exciting opportunity for an energetic and motivated manager who is constantly seeking excellence in service standards. This key leadership position is directly responsible for the successful operation of food service activities including retail, quality improvement, sanitation and infection control.
The Chef Manager ensures client, customer service satisfaction with efficient cost-effective management, meeting and exceeding stated expectations. They will also provide strong leadership to a team whose focus is exceptional service, exceptional quality and driving customer service.
Responsibilities
  • Directs a high quality, cost effective general kitchen and food preparation operation.
  • Ensures HACCP and Safety standards are thoroughly understood and followed by all staff.
  • Understands and consistently complies with NSBLP required portion sizes, cooking methods, quality standards, and teaches these standards to staff.
  • Menu planning, ordering, and inventory with other associated food service activities.
  • Assures proper completion of production records by all locations.
  • Plans a variety of balanced, attractive menus and food/ service options.
  • Quality focused with the ability to grow student meal participation while controlling costs.
  • Assumes 100% responsibility for quality of products served.
  • Maintains excellent employee and client relations to continuously improve the quality of provided services, resolve problems, and facilitate the acceptance and implementation of new services.
  • Meets with supervisors/ leads to discuss daily menus, issues, and challenges and/or problems.
  • Ensures the responsibilities, authorities, and accountability of all assigned employees are defined and understood.
  • Plans and implements an effective staff-training program.
  • Continuously seeks to improve the quality of assigned activities.
  • Takes positive actions to facilitate the employment of NANA shareholders.
  • Develops, maintains, or approves various administrative matters or materials such as budget expenditures or development, operational reports, cost analysis or records, time sheets, payroll matters, personnel or accounting materials, work schedules, etc.
  • Supervisory responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
  • Assures all kitchen locations are properly staffed.
  • Periodically physically performs all types of high-volume food preparation and production duties and fills in for absent employees/ open positions.
  • Documents positive steps regularly taken to implement an effective safety program.
  • Fosters a high degree of sanitation in all assigned areas.
  • Partners with NMS Marketing to conduct special events or theme activities.
  • Consistently demonstrates professional skills in efficiently carrying out assigned activities, using all forms of communications, handling of change, developing employees, solving typical problems, and making decisions.
  • Performs inventory and quality control tasks as well as completes various inspection checklists.
  • Maintains a clean and sanitary workstation.
  • 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.
  • The Chef Manager will have extensive experience in a commercial kitchen food service operation, restaurant, hotel or hospital. With emphasis menu development, food/beverage cost control and inventory management.
  • At least five (5) years of responsible experience as a food service manager.
  • Prior experience must evidence supervisory skills and knowledge of food preparation and quality control procedures.
  • Thorough knowledge and understanding of HACCP program.
  • Must have a Food Handler's Card of ServSafe contingent upon 30 days of hire.
  • Must have knowledge and training in using a variety of food production equipment.
  • Must be able to work independently and complete assignments in a timely manner.
  • 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.
  • Must have basic proficiency in Microsoft Office Suite applications; Word, Excel, Power Point and Outlook.

Preferred Qualifications
  • Preference will be given to individual with a minimum of three (3) years of consecutive employment in similar operations with comparable responsibilities.
  • One (1) year of school cafeteria dining experience.
  • Familiar with National School Breakfast & Lunch program.
  • Preference will also be given to those with prior work experience in a high production setting.

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 school kitchen setting.
Office conditions: Pace of work environment: Medium
Customer Interaction: High
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
Background Requirement:
An individual is ineligible to work in any position that has Regular Contact with or Control over Children, Dependent Adults or Vulnerable Persons if the individual has been convicted of:
  • One or more felonies and/or two or more misdemeanors of Crimes Against Persons and/or Crimes of Violence.
  • Any Crime against a Child, Dependent Adult or Vulnerable person, regardless of its classification as a felony, misdemeanor, or other type of offense.
  • Any Sex Crime, regardless of its classification as a felony, misdemeanor, or other type of offense.
  • Murder.

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