Sous Chef: Kuparuk Camp, North Slope

Under the supervision of the Executive Chef, employee satisfies the need of our clients by ensuring high-quality cost-effective services and is responsible for meal planning, food preparation, purchasing, inventory, DUS paperwork, safety program, HACCP/food sanitation activities, general sanitation of the kitchen facility, and cleanliness. In addition, employee is responsible for supervision of assigned staff and will fill in should the unit manager be absent.



  • Must be at least 18 years of age or older
  • High school diploma or equivalent
  • Able to proficiently speak, read, understand, and write English
  • Two years high-volume food production
  • Two years supervisory experience
  • State of Alaska Food Worker Card
  • Valid driver’s license and clean driving record
  • Must be able to pass the Company’s pre-employment screening process, including drug screen, criminal background investigation, and post-offer physical/fitness for duty evaluation.


  • Maximize cost containment and savings opportunities consistent with the contract and company goals, which include food cost management and efficiency in portion control
  • Must be willing to assist and direct staff to comply with portion control
  • Ability to cook and produce food for up to 800 people
  • Prepare meats, soups, gravies, sauces, casseroles, side dishes, entrée; utilizing standardized recipes, while maintaining food at proper temperature, minimizing waste while utilizing Hazard Analysis Critical Control Point (HACCP) principles for the provision of safe and sanitary food
  • Build and maintain good public relations with the client, residents, and co-workers including communicating in an efficient, courteous manor
  • Monitor and maintain a high level of safe and sanitary working conditions
  • Maintain accurate administrative and production records
  • Adhere to local, state, federal, and other regulatory agencies, standards, codes, and laws
  • Conserve nutrients and freshness of food items by adhering to quality and time limits for preparation and service of food
  • Prepare food orders using automated ordering system and check for accuracy to ensure adequate supplies are in stock
  • Arrange special catering functions setup as required by client
  • Ensure that food purveyors are providing quality food products and meeting USDA standards
  • Ensure kitchen, warehouse, refrigerated storage areas, dining, spark rooms, and living quarters are cleaned and inspected on a regular basis
  • Adhere to HACCP guidelines and assist in employee training
  • Monitor, orientate, supervise, and train kitchen staff
  • Assist in scheduling the daily activities of the kitchen staff
  • Work with and assist unit manager with daily personnel issues in a professional manner
  • Meet with unit manager to discuss employee performance issues, staffing requirements, maintenance problems, special events, and any other non-ordinary situations
  • Supervision of the kitchen staff to help ensure compliance with all HSE and DUS policies and procedures
  • Assist in maintaining employee personnel records and record keeping as per OSHA requirements and DUS HSE Department
  • Assume an active leadership role in the employee safety program including conducting daily department safety toolbox meetings
  • Ability to step into the role of unit manager in their absence
  • Willingness to perform others duties as required
  • Willingness to work at various locations as required


Full-time regular employees have the opportunity to enroll in health insurance, life insurance, 401k Retirement Plan and short-term disability insurance. Full-time regular employees are provided access to our employee assistance program.


It is Denali Universal Services’ business philosophy and practice to provide reasonable accommodations, according to applicable state and federal laws, to all qualified individuals with physical or mental disabilities.


Denali Universal Services is an Equal Opportunity Employer.

Prudhoe Bay, AK

8 day(s) ago