Chef Schools in Alaska

Nicknamed the The Last Frontier State, Alaska has educational opportunities worth considering. Chef schools in Alaska can help students gain the learning and understanding needed to successfully launch a career as a chef. There are 2 chef colleges in Alaska for students to choose from. In the 2008-2009 school year, reportedly 12 students completed chef programs in Alaska.

City School Programs Offered
Chef Schools in Anchorage University of Alaska Anchorage
3211 Providence Drive
Anchorage, AK, 99508
  • Associates in Culinary Arts / Chef Training
Chef Schools in Fairbanks University of Alaska Fairbanks
215 Signers' Hall
Fairbanks, AK, 99775
  • Associates in Culinary Arts / Chef Training

Chef Salaries in Alaska

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Anchorage $22,210.00 $26,295.00 $34,135.00 $62,970.00 $79,015.00 $43,925.00
Fairbanks $21,395.00 $23,595.00 $27,310.00 $33,145.00 $43,020.00 $30,795.00

Chef Jobs in Alaska

Chef Careers

Profession Skills Required Duties Performed
Chef
  • Science: Using scientific rules and methods to solve problems.
  • Mathematics: Using mathematics to solve problems.
  • Judgment and Decision Making: Considering the relative costs and benefits of potential actions to choose the most appropriate one.
  • Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
  • Meet with sales representatives in order to negotiate prices and order supplies.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
Kitchen Supervisor
  • Management of Financial Resources: Determining how money will be spent to get the work done, and accounting for these expenditures.
  • Critical Thinking: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • Operations Analysis: Analyzing needs and product requirements to create a design.
  • Greet and seat guests, and present menus and wine lists.
  • Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
  • Estimate ingredients and supplies required to prepare a recipe.

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