The Catering Chef at the University of Alaska Anchorage (UAA) plays a key role in the daily culinary operations within Dining Services. Reporting to the Executive Chef, this position leads all catering functions while also contributing to broader kitchen operations. Responsibilities include preparing and executing catering events, assisting with menu development, supervising and mentoring culinary staff, and ensuring the consistent delivery of high-quality, nutritious, and exceptional offerings for the client. The Catering Chef will uphold strict food safety standards, manage inventory efficiently, and contribute to a positive and productive kitchen environment in a high-volume setting.

• Assumes 100% responsibility for quality of products served.
• Knows and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Prepares a variety of proteins such as wild game, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Knowledge of traditional foods.
• Ensures all catering activities and services are provided in a high quality, consistent, and cost-effective manner.
• Maintains a clean and sanitary workstation.
• Follows proper plate presentation and garnish set up for all dishes.
• Assists in food prep assignments during off-peak periods as needed.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Meets with supervisors to discuss daily menus, issues, and problems. 
• Supports an effective safety program.
• This position may be responsible for the supervision of staff.
• Performs other duties as assigned by the Management Team.
• Other duties that are pertinent to the department or unit’s success also may be assigned.

• Must have a High School diploma or GED equivalent.
• Must have or obtain a Municipality of Anchorage Food Handler’s Card or ServSafe Certification contingent upon 30 days of hire.
• Preferred three (3) years of Cook or Sous Chef experience.
• Must be able to work independently and complete assignments in a timely manner.
• Must have knowledge and training in using a variety of food production equipment.
• 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.

Working Conditions and Physical Requirements

Weather: Indoors: environmentally controlled; requires most or all work to be done inside.

Noise level: Moderate to Loud.

Description of environment: This is an industrial kitchen/cafeteria environment located on a university campus setting.

Physical requirements: Employee is required to lift and/or move up to 50 lbs. Frequently to constantly required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, taste/smell, and carry weight/lift.

Travel: None

Competencies

NMS Core Values

Safety guides our behavior.

Honesty and integrity govern our activities.

Commitments made will be fulfilled.

All individuals are treated with dignity and respect.

The environment will be protected and sustained.