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Job Information

NANA Regional Corporation Rotational Hotel Executive Chef, Qavartarvik Customer Lodge ($30.24/HR - $34.39/HR, DOE & Benefits - Bethel, AK) in Bethel, Alaska

Req ID: FOO01116


Built on a culture of safety and integrity, NMS delivers award-winning support services to a variety of clients every day. Our clients have peace of mind, knowing that we are committed to delivering best-in-class service. NMS brings creativity, technology, and experience to every project.

NMS has an exciting opportunity for an experienced Executive Chef. The ideal candidate is a passionate, high energy, motivated manager with a strong culinary, restaurant and catering background. The Executive Chef will provide leadership for the culinary teams in Restaurant, Catering and Cafe and events. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management, employee team training and development. Daily client and customer contact required. This position is located in Bethel, AK in support of the Qavartarvik Customer Lodge. The facility is a new 109-room hotel with a full restaurant suite featuring a 200-seat dining area.

This is a rotational position in Bethel, AK. The rotation schedule will be 4 weeks on and 4 weeks off. Lodging and three meals per day provided. The point of hire origin is Anchorage, AK.

Essential Duties and Responsibilities

  • Lead, train and develop culinary team members for multiple units on site.

  • Demonstrate flexibility in working environment, including the ability to plan and organize workload effectively to achieve timely and desired results.

  • Responsible for recipe management to include training via catering and restaurant 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 Client/Customer First 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 & break down are properly & efficiently executed.

  • Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs.

  • Actively pursue 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/training.

  • 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.

  • A strong understanding of dietary needs of clients.

  • Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood.

  • 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 and decision making

  • 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, coaching employees; planning, assigning, and directing work; appraising performance; encouraging and disciplining employees; addressing complaints & resolving problems.

  • This position is responsible for the supervision of staff.

  • Other duties that are pertinent to the department or unit’s success also may be assigned.


Minimum Requirements

  • Must have High School diploma or GED equivalent.

  • Must have Alaska Food Handlers Card or ServSafe certification contingent upon 30 days of hire.

  • Must have at least three (3) years of documented experience working as an Executive Chef in a medium to high-volume, food service, operation, restaurant, hotel or hospital with significant supervisory responsibilities.

  • Three (3) years of restaurant management experience, preferably within the hotel/hospital industry.

  • HACCP ServSafe certification required contingent upon 30 days of hire.

  • Proven experience with supervising and a back of house production team.

  • Able to follow standardized written recipes.

  • Must be able to review and work with general business reports - sales, budget, labor, cost, profit & loss, etc.

  • Proficient in using the following equipment: steam tables, dish machine, trash carts, knives, ovens, slicers, mixers, grill, grinder, fryer, broiler, flat tops, counter mixer, roasting ovens and kettle.

  • A valid driver's license and an acceptable driving record for the past three (3) years to be eligible under the NMS vehicle insurance policy.

  • Contract requires employees to speak, understand, read and write English.

Preferred Qualifications

  • Associates Degree in the Culinary Arts.

  • ServSafe Manager certification.

  • Candidates possessing extensive food service knowledge, management and experience preferred.

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 hospital kitchen located in a healthcare 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


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.

Organization: Food and Facilities Management

Job: Food Preparation & Service

Primary Location: US-AK-Bethel

Shift: Rotating

NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.