Sous chef jobs in Badger, AK

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

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.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Department Food and Beverage Employment Type Seasonal - Full Time Location Holland America Denali Lodge Workplace type Onsite RESPONSIBILITIES REQUIREMENTS BENEFITS About Holland America/Princess Alaska-Yukon Land Operations We're a collaboration of Princess Cruises and Holland America Line, innovators in Alaska tourism and advocates for the environment. We offer guests adventure, comfort, and a variety of lifetime memories-whether sailing past glaciers, cozying up in a wilderness lodge, or spotting a bear from a dome-window rail car. Our teams participate in HAP's sustainability program, aka “Sustain Alaska & the Yukon”, and efforts by actively recycling (where available), reducing waste, and educating guests about our commitment to the environment. We are dedicated to delivering excellent customer service to all guests, coworkers, and vendors and provide a safe workplace for all team members and a safe vacation experience for all guests. HAP is committed to a diverse, equitable, and inclusive work environment. The best way to learn more about all of our roles and opportunities is to connect with us on Facebook and Instagram.

Sullivan's Steakhouse is hiring qualified applicants for Broiler Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to broil, grille and/or saute, and to use a top- broiler to prepare proteins to desired doneness Coordinate food orders to support timely and efficient delivery to each table Follow recipe and presentation guidelines to meet or exceed guests'

Job DescriptionSalary: ** This is a SEASONAL POSITION that will begin in April 2026 through September 2026. However, if interested and if necessary, may result in a backfill or "fill-in" for the current operating season. ASSISTANT CHEF Southeast Alaska is a wild, rich, and dynamic region of Alaska. Standing on a beach in Frederick Sound, it is possible to see rainforest behind you, high mountain peaks with glaciers in front of you, and Humpback Whales feeding in the rich water surrounding you. No wonder this area is a destination for many tourists each summer. However, many visitors never get a chance to have an intimate experience here as most of their time is spent aboard large cruise ships or in port. The Boat Companys (TBC) aim is to provide a more intimate experience in this incredible place. The hope is that this intimate experience combined with a knowledgeable crew will foster a sense of stewardship in our passengers. This is extremely important because Southeast Alaska is home to the 17 million-acre Tongass National Forest. This is the largest National Forest in the United States and, as such, each of us has a say in managing this forest. TBC believes that to know Southeast Alaska is to love Southeast Alaska and by educating our passengers about this area and the issues that face it, they will be more likely to take an active role in deciding what the future holds for this national treasure. The Assistant Chef works as a member of the galley team under the direction and supervision of the Head Chef to help prepare meals and keep the galley and food storage areas clean. Most crewmembers help to some degree with dishwashing, but the Assistant Chef takes a leading role in this duty, as well as all other cleaning/sanitizing jobs in the galley. The Assistant Chef may be assigned a variety of other responsibilities such as developing menus, baking breads, preparing pastries/desserts, or even creating main courses, depending upon experience and skill. GENERAL REQUIREMENTS Food preparation (45%): Work with the Head Chef to coordinate and carry out the preparation of all meals (i.e., breakfast, lunch, and dinner including appetizers desserts and occasional hot snacks.) Typically, the Assistant Chef is responsible for early morning preparation of breakfast pastries such as coffee cakes or muffins, but such assignments vary, and are entirely at the Head Chef's discretion. Help the Head Chef prepare meals using a variety of normal kitchen tools, as well as galley appliances such as food processors, mixers, blenders, ovens, ranges and grills. Help plate meals for guests and, on occasion, help arrange sack lunches for guests planning extended outings. Ensure healthy foods are prepared and available for crew during turnaround times in port. Clean up and sanitation (45%): Rinse and clean dishes, pots, pans and utensils. Store in cupboards, drawers and bins. Help maintain all cooking items and service items in orderly and absolutely sanitary condition according to good health-keeping practices, government regulations and TBC standards. Regularly clean and sanitize galley walls, range hood, overheads, cabinet faces, reefer and freezer interiors, and cabinet interiors. At least once per day clean and sanitize galley work surfaces, reach-in cooler doors, range surfaces and galley floor. Launder dish-drying cloths and aprons. Ensure cleaning materials are stocked. Remove food refuse, glass and other kitchen waste to dumpster on deck. Whenever necessary, assist stewards with bussing and cleaning dining area after meals. Other duties (10%): Upon direction from supervisor or Captain, undertake other duties which may include assisting other crewmembers with their projects, handling lines or fenders upon entering or leaving port, assisting with luggage handling in port, etc. Help the Head Chef with end-of-season galley and stores inventory. QUALIFICATIONS Minimum of one year restaurant/hotel or banquet cooking experience in position of responsibility such as prep cook, line cook, or Sous chef. Knowledge of gourmet foods especially preferred, and experience in baking or preparing specialty dishes desirable. Previous experience in the maritime industry, especially passenger vessel service, is beneficial. Requires ability to listen and communicate well with others, follow directions and respond quickly and effectively both during the normal performance of duties and during scheduled emergency drills. Requires the ability to write shopping lists and read menus or detailed listings of product contents on package labels. Interpersonal skills require the ability to regularly deal with a variety of different people. Patience, thoughtfulness, and absolute courtesy in relations with guests are essential. Must be capable of living and working in close-quarters for long periods of time with supervisor and other crew. GENERAL WORKING CONDITIONS Crew sign on to a vessel for a tour of duty that encompasses the entire four to five month operating season, and must be physically capable of maintaining rigorous work schedules consisting of twelve to fourteen-hour days over much of this time. Most of TBC's cruises are of seven-day duration, and at the end of each cruise there is a short twenty-four-hour turnaround period in port during which time all crewmembers assist with various shipboard duties such as luggage handling, refueling and loading stores. For the purpose of maintaining safety and security on board, the Captain may direct any crewmember to stand a security watch during turnaround periods in port. Physical demands generally include frequent bending, reaching, twisting, kneeling, pulling/pushing, grasping, and the passing or receiving of one to several different sized objects totaling up to 50 pounds in weight while loading ships stores. When heavy or awkward items are being moved, crew should use lifting devices such as cranes or chain falls, or seek assistance from other personnel. When an object is too heavy or too awkward for one person to move safely, it is the responsibility of the individual to obtain assistance as necessary. Must be capable of boarding and exiting a vessel without physical assistance by climbing up or down dock ladder or vessel boarding steps. Must be capable of climbing into or out of a skiff from dock or boarding area without assistance in all weather conditions. Must be able to climb or descend one or more sets of steep stairs or vertical ladders both inside and outside the vessel in all weather conditions. Must have the ability to climb an eight-foot vertical ladder and fit through a 28-inch-wide hatch. Must have hearing, vision, and vocal abilities that allow performance of duties safely when aboard vessel. Must be capable of hearing alarms and signals from the vessel. Must be capable of performing the actions listed in the vessel Station Bill (copy provided upon request). Must be able to don a life vest or jacket and/or survival suit without assistance, and, having done so, must further be able to walk without assistance to any assigned life vessel station or life craft for boarding. Must be capable of working and living on board a vessel for the tour of duty duration and without having access to hospital services, prescription medications or medical treatment except for first aid assistance and/or treatment at local area clinics, if available. Must be willing and capable of assisting other crewmembers such as Engineer, Deckhand and Steward in the performance of their work duties at any time during tour of duty duration. May be required to use hand tools, power tools, painting equipment, and personal protective gear. Power tools may be heavy or awkward and may generate dust or loud noise.

Role Description Bakery PICs (Person in Charge) stock, straighten, and clean department, delivers impeccable customer service and schedule and supervise team members in the department. This role includes ordering products for optimal sales and minimum shrink, labels, stocks and merchandises prepared bakery goods and bread and participating in the clean-up and follows and ensures team members follows markdown guidelines and protocol. Required Skills/Abilities: Follows merchandising standards and practices. Aligns product, collects and returns stray items, stocks to maintain appropriate product levels. Rotates merchandise Checks for accurate signage. Hangs and replaces computer generated product signs. Uses box knife to cut boxes for display/accessibility of product and to cut twine or shrink-wrap from pallet. Stocks product on shelves. Moves and positions pallets of merchandise using manual pallet jack. Stacks bread racks and flats from partial pallets and racks onto full pallets and racks. Communicates with supervisors and managers to determine merchandising plan and priorities. Provides prompt and courteous customer service. Answers phones, directs customers to product, and assists customers with product information. Cleans displays by sweeping, mopping, spraying, wiping, and dusting. Stocks supplies, empties trash, and operates trash compactor and cardboard baler. Works with vendors to ensure proper order quantities and rotation. Project sales and schedule labor to comply with established and/or directed standards. Operate cash register, hand-held/tabletop scanners, conveyor belt, carts, flatbeds, trash compactor, cardboard baler, electronic order gun. Assists in other departments of the store as necessary. Performs other functions as necessary or assigned. Assists with front end duties as necessary. Experience/Education: A High School Diploma or GED is preferred. Customer Service Skills Preferred Company Description Three Bears Alaska is a family-owned chain of Alaskan grocery stores with so much more. We are committed to providing customers with quality goods and services at the lowest possible price. We strive to meet the needs of our customers by offering a diverse range of products and exceptional customer service. With multiple locations throughout Alaska, Three Bears Alaska, Inc. is dedicated to serving the local community and creating a positive shopping experience. Benefits: Health insurance Dental insurance Vision insurance Colonial Life Elective Benefits 401(k) Paid time off Holiday Pay Automatic raise of $1.00/hr every 1,040 hours worked *Auto raises will be provided based on straight-time hours worked until top of pay scale is reached. Pay Range: Starting at $19.00/hr (DOE) Schedule: Full-time Evening, Weekends and Holidays are required. Office Location and Travel: LOCATION: In person Reliably commute or planning to relocate before starting work (Required) Working Environment Work is performed in a store setting with ability to speak and receive phone communications often. Work requires computer usage with strength, dexterity, coordination and visual acuity to use keyboard and video display terminal and other office equipment. Continuously standing, walking, reaching at/below shoulders, frequently lift/carry up to 20 pounds below waist, up to 50 pounds at waist/chest and occasional lifting of up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This job description is intended to provide basic guidelines for meeting job requirements. Responsibilities, knowledge, skills, abilities, and working conditions may change as needs evolve.

Role Description Bakery PICs (Person in Charge) stock, straighten, and clean department, delivers impeccable customer service and schedule and supervise team members in the department. This role includes ordering products for optimal sales and minimum shrink, labels, stocks and merchandises prepared bakery goods and bread and participating in the clean-up and follows and ensures team members follows markdown guidelines and protocol. Required Skills/Abilities: Follows merchandising standards and practices. Aligns product, collects and returns stray items, stocks to maintain appropriate product levels. Rotates merchandise Checks for accurate signage. Hangs and replaces computer generated product signs. Uses box knife to cut boxes for display/accessibility of product and to cut twine or shrink-wrap from pallet. Stocks product on shelves. Moves and positions pallets of merchandise using manual pallet jack. Stacks bread racks and flats from partial pallets and racks onto full pallets and racks. Communicates with supervisors and managers to determine merchandising plan and priorities. Provides prompt and courteous customer service. Answers phones, directs customers to product, and assists customers with product information. Cleans displays by sweeping, mopping, spraying, wiping, and dusting. Stocks supplies, empties trash, and operates trash compactor and cardboard baler. Works with vendors to ensure proper order quantities and rotation. Project sales and schedule labor to comply with established and/or directed standards. Operate cash register, hand-held/tabletop scanners, conveyor belt, carts, flatbeds, trash compactor, cardboard baler, electronic order gun. Assists in other departments of the store as necessary. Performs other functions as necessary or assigned. Assists with front end duties as necessary. Experience/Education: A High School Diploma or GED is preferred. Customer Service Skills Preferred Company Description Three Bears Alaska is a family-owned chain of Alaskan grocery stores with so much more. We are committed to providing customers with quality goods and services at the lowest possible price. We strive to meet the needs of our customers by offering a diverse range of products and exceptional customer service. With multiple locations throughout Alaska, Three Bears Alaska, Inc. is dedicated to serving the local community and creating a positive shopping experience. Benefits: Health insurance Dental insurance Vision insurance Colonial Life Elective Benefits 401(k) Paid time off Holiday Pay Automatic raise of $1.00/hr every 1,040 hours worked * Auto raises will be provided based on straight-time hours worked until top of pay scale is reached. Pay Range: Starting at $19.00/hr (DOE) Schedule: Full-time Evening, Weekends and Holidays are required. Office Location and Travel: LOCATION: In person Reliably commute or planning to relocate before starting work (Required) Working Environment Work is performed in a store setting with ability to speak and receive phone communications often. Work requires computer usage with strength, dexterity, coordination and visual acuity to use keyboard and video display terminal and other office equipment. Continuously standing, walking, reaching at/below shoulders, frequently lift/carry up to 20 pounds below waist, up to 50 pounds at waist/chest and occasional lifting of up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This job description is intended to provide basic guidelines for meeting job requirements. Responsibilities, knowledge, skills, abilities, and working conditions may change as needs evolve.

What perks can you expect? / Referral and performance incentive bonuses available / FREE staff housing / Access to iconic National Park experiences / Fun staff events and parties / Free access to cool attractions and experiences / Training to help your career grow What will be your daily pursuit? Deep down, our mission and values make us who we are as a team. This is what we strive for in all of the connections we create for our guests and for each other. What will your compensation be? $70,000 plus full benefits including medical, vision, dental, 401K with employer match and more! When does this adventure begin? January 5th, 2026 What will you do in this job? The Executive Chef coordinates activities and directs training of Sous Chefs, Line Cooks and other kitchen staff who engage in preparing and cooking food to ensure an efficient and profitable food service. This is a seasonal role reporting to the General Manager. This position comes with free housing from start until the end of September. This role is responsible for the hiring, training, direction and management of kitchen and warehouse staff by developing, implementing and maintaining associated programs as well as the planning and implementation of menus. Oversee preparations for the seasonal opening and closing of the Lodge's kitchens Develop, implement and maintain standards for nutrition, sanitation and food preparation standards for the kitchens Oversee training programs for the Lodge's kitchen staff are developed, maintained and regularly practiced with an emphasis on safety, product quality, food production and cleanliness Oversee warehouse ordering, requisitions, stocking and receiving Maintain reporting and inventory system (current system is “C-Tuit”) Process, code, and organize all food invoices for monthly tracking Estimate food consumption and determine food costs and relevant pricing Create, develop and analyze recipes for special dishes Purchase or requisition food and kitchen supplies Perform other duties as appropriate and as assigned What skills and experience do you need for this job? Minimum 5 years' experience as Executive Chef or similar position and training; or any combination of management, education and experience that provides the necessary skills, knowledge and abilities Experience managing high-volume kitchens in a variety of different restaurant types Experience with banquets Supervisory experience required Experience working in a seasonal working environment desirable What will your work environment be like? We wake up every day to greet glaciers, mountain peaks and pristine lakes. At Pursuit, we live the dream. We're united by an intrinsic love of exploring that can't be confined by physical borders. Together, Pursuit team members and guests create inspiring memories they will share with their friends and families for years to come. It's all about sharing our amazing destinations. EEO Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at ************************. We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.

Summary for Assistant Chef The Assistant Chef handles and prepares food and meals for service to guests and crew according to recipes and in a timely manner under the direction of the Head Chef while maintaining proper galley sanitation and safety standards. Essential Duties & Responsibilities for Assistant Chef Deliver the highest possible quality of culinary services onboard. Prepare all food using the ADC Menu matrix and recipe guide. Participate in cooking and preparing food items as a member of the galley staff, including baking bread and desserts, execution of breakfast, and other prep as requested by the Head Chef. Participate in the preparation and plating of all meals. Assist the Head Chef in training and mentoring all kitchen crew by following company policies and menus. Assist in loading, handling, and properly storing food and related items to maintain inventory at appropriate stocking levels and ensure proper rotation of perishable and non-perishable food items. Implementing and executing food handling and cleaning procedures by the Alaska Department of Environmental Conservation regulations in the galley as outlined in the Safe Food Handling Manual and Cleaning Specifications Guide. Follow prescribed hours set forth by the vessel's daily roster. Maintain awareness of basic safety rules, workplace safety, and respect for the environment. Commit to understanding terrain and vessel itinerary. Special projects may be assigned as required by the business. Minimum Qualifications for Assistant Chef High school diploma or equivalent GED Advanced vocational or technical training in culinary arts or something similar. SERV Safe Certified Food Protection Manager. Alaska Food Worker Card issued by DEC. Completed and approved training courses that include practical cookery, food and personal hygiene, food storage, stock control, environmental protection, and catering health and safety. Strategic planner with sound technical skills, analytical ability, sound judgment, and operational organization. Strong communication skills: verbal, non-verbal, and writing skills, as well as the ability to communicate written technical information. Interpersonal skills with the ability to manage situations where issues must be resolved satisfactorily. Strong technical knowledge, communication, and organizational skills. Effective problem-solving skills. Must be experienced at multi-tasking and remain flexible in a demanding and fast-paced environment. Microsoft Office experience. Valid US driver's license and a clean driving record. Must pass a security background check and DOT drug test. Preferred Qualifications for Assistant Chef Experience in tourism and/or cruise industries. USCG-approved, unexpired First Aid and CPR Certification Traits and Characteristics for Assistant Chef To deliver world-class experiences guided by the following Alaska Native cultural values safely and sustainably. Embrace Traditional Alaska Native Cultural Values that include Humility and pride, Respect for all people, including oneself, Respect for nature, Humor, Patience, Strength, and Holding each other up. Follow & Deliver Core Values: Safety First: We prioritize our guests and team members' safety and well-being, ensuring secure and enjoyable experiences. World-Class Employment: We strive to be a world-class place of employment, valuing hard work, mentorship, a sense of ownership, and opportunities for career growth. World Class Guest Services: We are committed to exceeding guest expectations, delivering world-class experiences that showcase our hospitality and the beauty of Alaska. Collaborative Professionalism: Embracing collaboration within our organization with a professional spirit, understanding that amidst laughter and play, our dedication to excellence and integrity remains unwavering. Community Collaboration: Actively choosing to partner with neighbors and the community across Alaska, making a conscious effort to support local businesses and create social and economic opportunities through meaningful cooperation beyond our organization. Sustainability at our core: We are dedicated to sustainable operations for future generations. Curiosity & Innovation: We encourage a culture of curiosity and innovation, striving to be early adopters in technology and staying ahead in our commitment to continuous improvement. Integrity- Driven Decisions: Integrity guides every decision we make, ensuring transparency, honesty, and ethical conduct in all aspects of our operations. Cultural Respect & Sharing: We deeply celebrate and honor our Alaska Native heritage, fostering intergenerational connections, embracing family values, and contributing to the cultural richness of our communities. Environmental Conditions for Assistant Chef The environmental conditions are those that an employee may be subject to while performing the essential functions of this job. May include ambient inside temperature, ambient inside lighting, ambient to loud noise levels, all weather conditions, and occasional use of required protective clothing, including raingear and life preserver. Physical Demands for Assistant Chef The physical demands are representative of those that an employee must meet to perform the essential functions of this job successfully. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. Sufficient clarity of speech and hearing or other communication capabilities permit the employee to communicate well with other employees and the public. Sufficient vision or other powers of observation which permit the employee to use a computer screen and process numeric data Sufficient manual dexterity permits employees to operate a computer keyboard and access files. Sufficient personal mobility and physical reflexes permit employees to move about in a ship throughout tight spaces. Ability to walk on uneven deck surfaces, crossing from vessel to vessel. Occasionally required to lift and/or move up to 50 pounds. Must be physically able to work a typical workday of about 10-14 hours per day, seven days a week. Physically able to climb a 7-foot vertical ladder and fit through a 28-inch escape hatch. Work Environment for Assistant Chef The work environment characteristics described here represent those encountered by an employee while performing the essential functions of this job. Frequent interaction with other departments When onboard, the crew stays in shared quarters with little privacy and constant vibration and engine noise, often for extended periods. Due to the remote locations of vessel routes, internet connectivity is limited. This is a fast-paced and dynamic work environment with a diverse workforce. Ability to work a flexible schedule to include weekends and holidays during the tour season. Must adhere to AM Owner Group, & Affiliated Companies, and the United States Coast Guard Consortium Drug & Alcohol Policies & Procedures

Summary for Executive Chef This position is responsible for leading the transport, inventory, safety, and sanitization of all food production. Requires close collaboration with Food & Beverage Manager, Director of Food & Beverage and Lodge Manager to develop, maintain and produce consistent high-quality menus. Our focus is to provide a fresh, locally sourced meal while maintaining an impeccably clean operation for a five-star tour experience for each guest. This position is both shoreside and lodge-based. Essential Duties & Responsibilities for Executive Chef Uphold positive cultural standards. Must be clean, well-groomed, and dressed in uniform at the start of every shift. Must be able and willing to prepare recipes precisely as directed. Must be able and willing to prepare the same menu, with consistent quality and precision. Work under the direction of the Food and Beverage management team. Supervision of food production, inventory, storage, and sanitation processes. Oversee record keeping, control logs, auditing, and management of food costs. Ensure all food and beverage products are being prepared and plated based on company recipes and standards. Supervise staff in food storage temperature logs and proper labeling practices. Support proper HACCP protocols: clean and sanitize work areas and equipment. Be in continual compliance with food health and safety regulations and guidelines. Supervise other crew in areas such as food prep, bar, retail, lodge service, and maintaining lodge appearance, cleanliness, sanitation, and safety. Enhance experience for guests by answering questions and assisting guests with specific problems/requests. Help in the preparation and design of all food and drinks menus. Produce high-quality meals and assist with recipe creation. Effectively provide feedback take feedback and lead your team assertively and respectfully. Ensure that the kitchen operates in a timely fashion that meets our standards. Fill in for the Executive Chef in planning and directing food and beverage preparation when necessary. Mentor and train kitchen staff, establish a working schedule and assess staff's performance. Order supplies to stock inventory appropriately Maintain a positive and professional approach with coworkers and guests. Special projects may be assigned as required by the business. Minimum Qualifications (Knowledge, Skills, and Abilities) for Executive Chef Must be at least 18 years of age. At least 2 years of experience in a commercial kitchen. Proficient in knife skills. Proficient in leadership and management. Administrative skills are preferred. Must have/obtain current certifications for ServSafe. Alaska Training for Alcohol Professionals (TAP), Alaska Food Handlers, and CPR/First Aid. Valid US driver's license and a clean driving record. Must pass a security background check and DOT drug test. Must be drug-free (pre-employment screening and enrollment in a random drug testing program is required by the Coast Guard). Preferred Qualifications for Executive Chef Serve Safe Certified Strong background in both front and back-of-house operations. Experience tracking budgets, profit and loss statements. Traits and Characteristics for Executive Chef To deliver world-class experiences guided by the following Alaska Native cultural values safely and sustainably. Embrace Traditional Alaska Native Cultural Values that include Humility and pride, Respect for all people, including oneself, Respect for nature, Humor, Patience, Strength, and Holding each other up. Follow & Deliver Core Values (Executive Chef) Safety First: We prioritize our guests and team members' safety and well-being, ensuring secure and enjoyable experiences. World-Class Employment: We strive to be a world-class place of employment, valuing hard work, mentorship, a sense of ownership, and opportunities for career growth. World Class Guest Services: We are committed to exceeding guest expectations, delivering world-class experiences that showcase our hospitality and the beauty of Alaska. Collaborative Professionalism: Embracing collaboration within our organization with a professional spirit, understanding that amidst laughter and play, our dedication to excellence and integrity remains unwavering. Community Collaboration: Actively choosing to partner with neighbors and the community across Alaska, making a conscious effort to support local businesses and create social and economic opportunities through meaningful cooperation beyond our organization. Sustainability at our core: We are dedicated to sustainable operations for future generations. Curiosity & Innovation: We encourage a culture of curiosity and innovation, striving to be early adopters in technology and staying ahead in our commitment to continuous improvement. Integrity- Driven Decisions: Integrity guides every decision we make, ensuring transparency, honesty, and ethical conduct in all aspects of our operations. Cultural Respect & Sharing: We deeply celebrate and honor our Alaska Native heritage, fostering intergenerational connections, embracing family values, and contributing to the cultural richness of our communities. Environmental Conditions for Executive Chef The environmental conditions are those that an employee may be subject to while performing the essential functions of this job. Include moderate to loud noise levels, all weather conditions, and frequent use of required protective clothing including gloves, raingear and life preserver. Kitchen and front-of-house environments with high and low temperatures, slippery surfaces and sharp tools. Physical Demands for Executive Chef The physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. Ability to stand for long periods. Occasionally required to lift and/or move up to 50 pounds. Ability to walk on uneven deck surfaces crossing from vessel to vessel. Work Environment for Executive Chef The work environment characteristics described here are representative of those encountered by an employee while performing the essential functions of this job. This is a fast-paced and dynamic work environment with a diverse workforce. Ability to work a flexible schedule to include weekends and holidays during the tour season. Must adhere to AM Owner Group, & Affiliated Companies, and the United States Coast Guard Consortium Drug & Alcohol Policies & Procedures

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

** This is a SEASONAL POSITION that will begin in April 2026 through September 2026. However, if interested and if necessary, may result in a backfill or "fill-in" for the current operating season. ASSISTANT CHEF Southeast Alaska is a wild, rich, and dynamic region of Alaska. Standing on a beach in Frederick Sound, it is possible to see rainforest behind you, high mountain peaks with glaciers in front of you, and Humpback Whales feeding in the rich water surrounding you. No wonder this area is a destination for many tourists each summer. However, many visitors never get a chance to have an intimate experience here as most of their time is spent aboard large cruise ships or in port. The Boat Company's (TBC) aim is to provide a more intimate experience in this incredible place. The hope is that this intimate experience combined with a knowledgeable crew will foster a sense of stewardship in our passengers. This is extremely important because Southeast Alaska is home to the 17 million-acre Tongass National Forest. This is the largest National Forest in the United States and, as such, each of us has a say in managing this forest. TBC believes that to know Southeast Alaska is to love Southeast Alaska and by educating our passengers about this area and the issues that face it, they will be more likely to take an active role in deciding what the future holds for this national treasure. The Assistant Chef works as a member of the galley team under the direction and supervision of the Head Chef to help prepare meals and keep the galley and food storage areas clean. Most crewmembers help to some degree with dishwashing, but the Assistant Chef takes a leading role in this duty, as well as all other cleaning/sanitizing jobs in the galley. The Assistant Chef may be assigned a variety of other responsibilities such as developing menus, baking breads, preparing pastries/desserts, or even creating main courses, depending upon experience and skill. GENERAL REQUIREMENTS Food preparation (45%): Work with the Head Chef to coordinate and carry out the preparation of all meals (i.e., breakfast, lunch, and dinner - including appetizers desserts and occasional hot snacks.) Typically, the Assistant Chef is responsible for early morning preparation of breakfast pastries such as coffee cakes or muffins, but such assignments vary, and are entirely at the Head Chef's discretion. Help the Head Chef prepare meals using a variety of normal kitchen tools, as well as galley appliances such as food processors, mixers, blenders, ovens, ranges and grills. Help plate meals for guests and, on occasion, help arrange sack lunches for guests planning extended outings. Ensure healthy foods are prepared and available for crew during turnaround times in port. Clean up and sanitation (45%): Rinse and clean dishes, pots, pans and utensils. Store in cupboards, drawers and bins. Help maintain all cooking items and service items in orderly and absolutely sanitary condition according to good health-keeping practices, government regulations and TBC standards. Regularly clean and sanitize galley walls, range hood, overheads, cabinet faces, reefer and freezer interiors, and cabinet interiors. At least once per day clean and sanitize galley work surfaces, reach-in cooler doors, range surfaces and galley floor. Launder dish-drying cloths and aprons. Ensure cleaning materials are stocked. Remove food refuse, glass and other kitchen waste to dumpster on deck. Whenever necessary, assist stewards with bussing and cleaning dining area after meals. Other duties (10%): Upon direction from supervisor or Captain, undertake other duties which may include assisting other crewmembers with their projects, handling lines or fenders upon entering or leaving port, assisting with luggage handling in port, etc. Help the Head Chef with end-of-season galley and stores inventory. QUALIFICATIONS Minimum of one year restaurant/hotel or banquet cooking experience in position of responsibility such as prep cook, line cook, or Sous chef. Knowledge of gourmet foods especially preferred, and experience in baking or preparing specialty dishes desirable. Previous experience in the maritime industry, especially passenger vessel service, is beneficial. Requires ability to listen and communicate well with others, follow directions and respond quickly and effectively both during the normal performance of duties and during scheduled emergency drills. Requires the ability to write shopping lists and read menus or detailed listings of product contents on package labels. Interpersonal skills require the ability to regularly deal with a variety of different people. Patience, thoughtfulness, and absolute courtesy in relations with guests are essential. Must be capable of living and working in close-quarters for long periods of time with supervisor and other crew. GENERAL WORKING CONDITIONS Crew sign on to a vessel for a tour of duty that encompasses the entire four to five month operating season, and must be physically capable of maintaining rigorous work schedules consisting of twelve to fourteen-hour days over much of this time. Most of TBC's cruises are of seven-day duration, and at the end of each cruise there is a short twenty-four-hour turnaround period in port during which time all crewmembers assist with various shipboard duties such as luggage handling, refueling and loading stores. For the purpose of maintaining safety and security on board, the Captain may direct any crewmember to stand a security watch during turnaround periods in port. Physical demands generally include frequent bending, reaching, twisting, kneeling, pulling/pushing, grasping, and the passing or receiving of one to several different sized objects totaling up to 50 pounds in weight while loading ships stores. When heavy or awkward items are being moved, crew should use lifting devices such as cranes or chain falls, or seek assistance from other personnel. When an object is too heavy or too awkward for one person to move safely, it is the responsibility of the individual to obtain assistance as necessary. Must be capable of boarding and exiting a vessel without physical assistance by climbing up or down dock ladder or vessel boarding steps. Must be capable of climbing into or out of a skiff from dock or boarding area without assistance in all weather conditions. Must be able to climb or descend one or more sets of steep stairs or vertical ladders both inside and outside the vessel in all weather conditions. Must have the ability to climb an eight-foot vertical ladder and fit through a 28-inch-wide hatch. Must have hearing, vision, and vocal abilities that allow performance of duties safely when aboard vessel. Must be capable of hearing alarms and signals from the vessel. Must be capable of performing the actions listed in the vessel Station Bill (copy provided upon request). Must be able to don a life vest or jacket and/or survival suit without assistance, and, having done so, must further be able to walk without assistance to any assigned life vessel station or life craft for boarding. Must be capable of working and living on board a vessel for the tour of duty duration and without having access to hospital services, prescription medications or medical treatment except for first aid assistance and/or treatment at local area clinics, if available. Must be willing and capable of assisting other crewmembers such as Engineer, Deckhand and Steward in the performance of their work duties at any time during tour of duty duration. May be required to use hand tools, power tools, painting equipment, and personal protective gear. Power tools may be heavy or awkward and may generate dust or loud noise.

What perks can you expect? / Referral and performance incentive bonuses available / FREE staff housing / Access to iconic National Park experiences / Fun staff events and parties / Free access to cool attractions and experiences / Training to help your career grow What will be your daily pursuit? Deep down, our mission and values make us who we are as a team. This is what we strive for in all of the connections we create for our guests and for each other. What will your compensation be? $70,000 plus full benefits including medical, vision, dental, 401K with employer match and more! When does this adventure begin? January 5th, 2026 What will you do in this job? The Executive Chef coordinates activities and directs training of Sous Chefs, Line Cooks and other kitchen staff who engage in preparing and cooking food to ensure an efficient and profitable food service. This is a seasonal role reporting to the General Manager. This position comes with free housing from start until the end of September. This role is responsible for the hiring, training, direction and management of kitchen and warehouse staff by developing, implementing and maintaining associated programs as well as the planning and implementation of menus. * Oversee preparations for the seasonal opening and closing of the Lodge's kitchens * Develop, implement and maintain standards for nutrition, sanitation and food preparation standards for the kitchens * Oversee training programs for the Lodge's kitchen staff are developed, maintained and regularly practiced with an emphasis on safety, product quality, food production and cleanliness * Oversee warehouse ordering, requisitions, stocking and receiving * Maintain reporting and inventory system (current system is "C-Tuit") * Process, code, and organize all food invoices for monthly tracking * Estimate food consumption and determine food costs and relevant pricing * Create, develop and analyze recipes for special dishes * Purchase or requisition food and kitchen supplies * Perform other duties as appropriate and as assigned What skills and experience do you need for this job? * Minimum 5 years' experience as Executive Chef or similar position and training; or any combination of management, education and experience that provides the necessary skills, knowledge and abilities * Experience managing high-volume kitchens in a variety of different restaurant types * Experience with banquets * Supervisory experience required * Experience working in a seasonal working environment desirable What will your work environment be like? We wake up every day to greet glaciers, mountain peaks and pristine lakes. At Pursuit, we live the dream. We're united by an intrinsic love of exploring that can't be confined by physical borders. Together, Pursuit team members and guests create inspiring memories they will share with their friends and families for years to come. It's all about sharing our amazing destinations. EEO Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at ************************. We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.

Department Food and Beverage Employment Type Seasonal - Full Time Location Mt. McKinley Princess Wilderness Lodge Workplace type Onsite RESPONSIBILITIES REQUIREMENTS BENEFITS About Holland America/Princess Alaska-Yukon Land Operations We're a collaboration of Princess Cruises and Holland America Line, innovators in Alaska tourism and advocates for the environment. We offer guests adventure, comfort, and a variety of lifetime memories-whether sailing past glaciers, cozying up in a wilderness lodge, or spotting a bear from a dome-window rail car. Our teams participate in HAP's sustainability program, aka “Sustain Alaska & the Yukon”, and efforts by actively recycling (where available), reducing waste, and educating guests about our commitment to the environment. We are dedicated to delivering excellent customer service to all guests, coworkers, and vendors and provide a safe workplace for all team members and a safe vacation experience for all guests. HAP is committed to a diverse, equitable, and inclusive work environment. The best way to learn more about all of our roles and opportunities is to connect with us on Facebook and Instagram.

Summary for Head Chef The Head Chef directs the activities of all food preparation and service functions onboard assigned vessel using the Alaskan Dream Cruises Menu and Recipe Guide. This position ensures proper training and development of the galley crew while maintaining proper galley sanitation and safety standards. Head Chef is responsible for ordering, storing and consumption of food products and meets and/or exceeds established company cost control within the department. Essential Duties & Responsibilities for Head Chef Deliver the highest possible quality of culinary services onboard. Participates in cooking and preparing food items as a member and leader of the galley team. Responsible for final food products for all meal periods, including butchering, portioning, preparation, execution, presentation, and flavor profile. Responsible for the galley department and the overall direction, supervision, training, and personal conduct of all employees assigned to the galley operation. Responsible for implementing all menus, standards, and procedures in accordance with the ADC Menu and Recipe Guide and ensuring that existing menu cycles in the food operation are followed. Actively controls the budget. Responsible for the implementation and execution of food handling and cleaning procedures by the Alaska Department of Environmental Conservation regulations as outlined in the Safe Food Handling Manual and Cleaning Specifications Guide. Follows all HACCP (Hazard Analysis and Critical Control Points) procedures set by the company, sets training accordingly for all galley personnel, and ensures that all galley personnel can answer pertinent questions during sanitation inspections. Responsible for creating a cooperative environment in the kitchen to achieve maximum productivity. Responsible for producing safe, wholesome, high-quality, and attractive food for guests and crew. Responsible for preparing the weekly orders with the Hotel Manager, including loading and checking in stores, and ensuring FIFO (First In, First Out) rotation practices. Acts as an ambassador of the company's sustainable seafood program. Responsible for the execution of special dietary restrictions including allergies. Supports performance management system and attends all mandatory onboard meetings. Adheres to Standard Operating Procedures and ensures team compliance. Participate in cooking and serving during meal hours to ensure efficiency andqualityfor guests and crew. Responsible for food tastings/quality control. Ensures galley team understands and can execute menu. Guest interaction, such as, but not limited to, beach BBQs, cooking classes, demonstrations, and guiding local market visits. Follows prescribed hours set forth by the vessel's daily roster. Maintain awareness of basic safety rules, workplace safety, and respect for the environment Train, guide, and mentor all culinary crew. Special projects may be assigned as required by the business. Minimum Qualifications for Head Chef High school diploma or equivalent GED Advanced vocational or technical training in culinary arts or similar. 3-5 years of experience in the restaurant or culinary industry, with a minimum of 2 years in a supervisory or management role. SERV Safe Certified Food Protection Manager. Alaska Food Worker Card issued by DEC. Strong communication skills: verbal, non-verbal, and writing skills, as well as the ability to communicate written technical information. Interpersonal skills with the ability to manage situations where issues must be resolved satisfactorily. Strong technical knowledge, communication, and organizational skills. Effective problem-solving skills. Must be experienced at multi-tasking and remain flexible in a demanding and fast-paced environment. Microsoft Office experience. Valid US driver's license and a clean driving record. Must pass a security background check. Preferred Qualifications for Head Chef Experience in tourism and/or cruise industries. First Aid and CPR Certification Traits and Characteristics for Head Chef To deliver world-class experiences guided by the following Alaska Native cultural values safely and sustainably. Strategic planner with sound technical skills, analytical ability, judgment, and operational organization. Embrace Traditional Alaska Native Cultural Values that include Humility and pride, Respect for all people, including oneself, Respect for nature, Humor, Patience, Strength, and Holding each other up. Follow & Deliver Core Values: Safety First: We prioritize our guests and team members' safety and well-being, ensuring secure and enjoyable experiences. World-Class Employment: We strive to be a world-class place of employment, valuing hard work, mentorship, a sense of ownership, and opportunities for career growth. World Class Guest Services: We are committed to exceeding guest expectations, delivering world-class experiences that showcase our hospitality and the beauty of Alaska. Collaborative Professionalism: Embracing collaboration within our organization with a professional spirit, understanding that amidst laughter and play, our dedication to excellence and integrity remains unwavering. Community Collaboration: Actively choosing to partner with neighbors and the community across Alaska, making a conscious effort to support local businesses and create social and economic opportunities through meaningful cooperation beyond our organization. Sustainability at our core: We are dedicated to sustainable operations for future generations. Curiosity & Innovation: We encourage a culture of curiosity and innovation, striving to be early adopters in technology and staying ahead in our commitment to continuous improvement. Integrity- Driven Decisions: Integrity guides every decision we make, ensuring transparency, honesty, and ethical conduct in all aspects of our operations. Cultural Respect & Sharing: We deeply celebrate and honor our Alaska Native heritage, fostering intergenerational connections, embracing family values, and contributing to the cultural richness of our communities. Environmental Conditions for Head Chef The environmental conditions are those that an employee may be subject to while performing the essential functions of this job. May include ambient inside temperature, ambient inside lighting, ambient to loud noise levels, all weather conditions, and occasional use of required protective clothing, including raingear and life preserver. Physical Demands for Head Chef The physical demands are representative of those that an employee must meet to perform the essential functions of this job successfully. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. Sufficient clarity of speech and hearing or other communication capabilities permit the employee to communicate well with other employees and the public. Sufficient vision or other powers of observation which permit the employee to use a computer screen and process numeric data Sufficient manual dexterity permits employees to operate a computer keyboard and access files. Sufficient personal mobility and physical reflexes permit employees to move about in a ship throughout tight spaces. Ability to walk on uneven deck surfaces, crossing from vessel to vessel. Occasionally required to lift and/or move up to 50 pounds. Must be physically able to work a typical workday averaging 12 hours per day, seven days per week. Physically able to climb a 7-foot vertical ladder and fit through a 28-inch escape hatch. Work Environment for Head Chef The work environment characteristics described here represent those encountered by an employee while performing the essential functions of this job. May be required to travel as needed. Frequent interaction with other departments When onboard, the crew stays in shared quarters with little privacy and constant vibration and engine noise, often for extended periods. Due to the remote locations of vessel routes, internet connectivity is limited. This is a fast-paced and dynamic work environment with a diverse workforce. Ability to work a flexible schedule to include weekends and holidays during the tour season. Must adhere to AM Owner Group, & Affiliated Companies, and the United States Coast Guard Consortium Drug & Alcohol Policies & Procedures

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! **Responsibilities :** + Assist Executive Pastry Chef to implement, maintain and review all approved menus onboard + Prepare all desserts, cakes and pastries for the restaurant menus + Assist with buffet set up + Instruct crew in the preparation of pastries, cakes and crèmes + Monitor and ensure opening and closing procedures for all kitchens and production areas + Oversee allergy and dietary training of Pastry staff and ensure training is in accordance with strict company LOG's and guidelines + Oversee proper preparation of special dietary meals and food allergy for guests and crew + Delegate, monitor and review the Chefs operational responsibilities + Strive to meet and exceed guest expectations, never compromising safety and quality, taking corrective action whenever necessary + Ensure Disney Cruise Line and USPH sanitation requirements are met in area of responsibility + Monitor and ensure the preparation and presentation of all products on the restaurant menus + Prepare showpieces, displays, ice cream and sorbets, as well as special request items when needed + Actively participate in all Castaway Cay job responsibilities associated with position and line of business as directed by DCL leadership + Execute additional job responsibilities, as assigned by DCL leadership, based on operational need + Comply with all company set policies and procedures, along with all maritime and ship rules, regulations and procedures + Participate in Emergency Duties as specified in the ship Assembly Plan **Basic Qualifications :** + Minimum five years recent experience as Pastry Chef or Pastry Chef de Partie + Certified Pastry Chef or equivalent degree in Culinary Arts + Excellent technical and functional understanding of the ship based Food & Beverage operation + Proven track record of delivering a high quality product + Be at least 21 years of age + Be able to speak, read and write fluent English + Willingness to live and work onboard one of our vessels for a certain length of time (based on position) + Be able to work a seven-day, 70-84 hour week with limited time off + Be able to adhere to Disney Cruise Line appearance guidelines + Agree to share a cabin with other crew members + Enjoy working in a high-volume, fast-paced, guest-service oriented environment + Be flexible with your work schedule, job duties and work locations + Appreciate diversity among guests and crew **Additional Information :** This is a **SHIPBOARD** role. Applicants must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be committed to the position you are applying for at least 2-3 contracts before a transfer or promotion + Be willing to follow and perform safety role, emergency duties and/or associated responsibilities as specified in the ship Assembly Plan + Be willing and able to uphold the general safety management responsibilities specified in the Safety Management System in areas and operations under their control + Be willing to follow and embrace United States Public Health requirements and guidelines as well as Environmentality requirements and Company practices + Be willing to share a cabin with other crew members and appreciative of working and living in a multi-cultural environment + Be comfortable living in a confined space with strict rules and regulations + Adhere to a structured lifestyle, personally and professionally Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245486BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Summary for Executive Chef This position is responsible for leading the transport, inventory, safety, and sanitization of all food production. Requires close collaboration with Food & Beverage Manager, Director of Food & Beverage and Lodge Manager to develop, maintain and produce consistent high-quality menus. Our focus is to provide a fresh, locally sourced meal while maintaining an impeccably clean operation for a five-star tour experience for each guest. This position is both shoreside and lodge-based. Essential Duties & Responsibilities for Executive Chef Uphold positive cultural standards. Must be clean, well-groomed, and dressed in uniform at the start of every shift. Must be able and willing to prepare recipes precisely as directed. Must be able and willing to prepare the same menu, with consistent quality and precision. Work under the direction of the Food and Beverage management team. Supervision of food production, inventory, storage, and sanitation processes. Oversee record keeping, control logs, auditing, and management of food costs. Ensure all food and beverage products are being prepared and plated based on company recipes and standards. Supervise staff in food storage temperature logs and proper labeling practices. Support proper HACCP protocols: clean and sanitize work areas and equipment. Be in continual compliance with food health and safety regulations and guidelines. Supervise other crew in areas such as food prep, bar, retail, lodge service, and maintaining lodge appearance, cleanliness, sanitation, and safety. Enhance experience for guests by answering questions and assisting guests with specific problems/requests. Help in the preparation and design of all food and drinks menus. Produce high-quality meals and assist with recipe creation. Effectively provide feedback take feedback and lead your team assertively and respectfully. Ensure that the kitchen operates in a timely fashion that meets our standards. Fill in for the Executive Chef in planning and directing food and beverage preparation when necessary. Mentor and train kitchen staff, establish a working schedule and assess staff's performance. Order supplies to stock inventory appropriately Maintain a positive and professional approach with coworkers and guests. Special projects may be assigned as required by the business. Minimum Qualifications (Knowledge, Skills, and Abilities) for Executive Chef Must be at least 18 years of age. At least 2 years of experience in a commercial kitchen. Proficient in knife skills. Proficient in leadership and management. Administrative skills are preferred. Must have/obtain current certifications for ServSafe. Alaska Training for Alcohol Professionals (TAP), Alaska Food Handlers, and CPR/First Aid. Valid US driver's license and a clean driving record. Must pass a security background check and DOT drug test. Must be drug-free (pre-employment screening and enrollment in a random drug testing program is required by the Coast Guard). Preferred Qualifications for Executive Chef Serve Safe Certified Strong background in both front and back-of-house operations. Experience tracking budgets, profit and loss statements. Traits and Characteristics for Executive Chef To deliver world-class experiences guided by the following Alaska Native cultural values safely and sustainably. Embrace Traditional Alaska Native Cultural Values that include Humility and pride, Respect for all people, including oneself, Respect for nature, Humor, Patience, Strength, and Holding each other up. Follow & Deliver Core Values (Executive Chef) Safety First: We prioritize our guests and team members' safety and well-being, ensuring secure and enjoyable experiences. World-Class Employment: We strive to be a world-class place of employment, valuing hard work, mentorship, a sense of ownership, and opportunities for career growth. World Class Guest Services: We are committed to exceeding guest expectations, delivering world-class experiences that showcase our hospitality and the beauty of Alaska. Collaborative Professionalism: Embracing collaboration within our organization with a professional spirit, understanding that amidst laughter and play, our dedication to excellence and integrity remains unwavering. Community Collaboration: Actively choosing to partner with neighbors and the community across Alaska, making a conscious effort to support local businesses and create social and economic opportunities through meaningful cooperation beyond our organization. Sustainability at our core: We are dedicated to sustainable operations for future generations. Curiosity & Innovation: We encourage a culture of curiosity and innovation, striving to be early adopters in technology and staying ahead in our commitment to continuous improvement. Integrity- Driven Decisions: Integrity guides every decision we make, ensuring transparency, honesty, and ethical conduct in all aspects of our operations. Cultural Respect & Sharing: We deeply celebrate and honor our Alaska Native heritage, fostering intergenerational connections, embracing family values, and contributing to the cultural richness of our communities. Environmental Conditions for Executive Chef The environmental conditions are those that an employee may be subject to while performing the essential functions of this job. Include moderate to loud noise levels, all weather conditions, and frequent use of required protective clothing including gloves, raingear and life preserver. Kitchen and front-of-house environments with high and low temperatures, slippery surfaces and sharp tools. Physical Demands for Executive Chef The physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. Ability to stand for long periods. Occasionally required to lift and/or move up to 50 pounds. Ability to walk on uneven deck surfaces crossing from vessel to vessel. Work Environment for Executive Chef The work environment characteristics described here are representative of those encountered by an employee while performing the essential functions of this job. This is a fast-paced and dynamic work environment with a diverse workforce. Ability to work a flexible schedule to include weekends and holidays during the tour season. Must adhere to AM Owner Group, & Affiliated Companies, and the United States Coast Guard Consortium Drug & Alcohol Policies & Procedures