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- Performs all main line food production duties with specific items determined by assigned shift
- Reviews the needs of the day with assigned supervisor(s), completes production sheets, reviews maintenance reports, and verifies supply needs and availability
- Assists assigned supervisors with menu and recipe development
- Monitors, replenishes all salad bar and pantry production items using proper rotation procedures
- Cooks such food items as breakfast, lunch or dinner foods, coffee, drinks, tray items, sandwiches, salad dressings, meat items, cheese or vegetable trays, salad bar items, etc.
- Prepares, places, presents, and restocks such items as bulk/fresh vegetables, salads, relish trays, meats, sauces, cheeses or salad dressings, etc.
- Prepares or utilizes production sheets to determine amounts needed for serving areas
- Uses a variety of food preparation procedures and equipment including a wide variety of cutting instruments. Uses previously made salads and producing new salads as needed
- Assists other personnel as needed in food production or in handling special duties
- Serves in the service line as needed
- Handles special food preparation or cleaning projects as required
- Rotates food items as is appropriate to item
- Wipes down, cleans, and sanitizing preparation areas, salad bar area, workstation, or associated equipment
- Cleans various food service, food preparation equipment storage areas, etc., may include cleaning glass and general polishing, sweeping, wiping, or mopping of other areas or surfaces
- Verifies and oversees food serving lines, areas, bars, etc., making sure they are properly stocked, set up, and cleaned
- Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines, etc.
- Communicates with supervisors to discuss items needed for meals and backups
- Complete menu display announcements as outlined by a supervisor
- Handle or organize freight on a regular basis
- Responsible for supervision of an assigned staff, either directly or through lead personnel, of 30 or more employees engaged in providing a variety of industrial housekeeping and janitorial services and projects in a safe, efficient, and cost-effective manner
- Is responsible for quantity and quality control in food production as well as overall sanitation of assigned areas
- Assists in the supervision and training of food service personnel
- Observes and instructs others on the proper rotation procedures to be followed for produce and dairy products
- Maintains food production equipment and storage areas following proper sanitation, safety, and operational procedures
- Notify supervisor if safety and sanitation standards are not being met.
- This position is responsible for the supervision of staff.
- Other duties that are pertinent to the department or unit's success also may be assigned.
- Performs all main line food production duties with specific items determined by assigned shift
- Reviews the needs of the day with assigned supervisor(s), completes production sheets, reviews maintenance reports, and verifies supply needs and availability
- Assists assigned supervisors with menu and recipe development
- Monitors, replenishes all salad bar and pantry production items using proper rotation procedures
- Cooks such food items as breakfast, lunch or dinner foods, coffee, drinks, tray items, sandwiches, salad dressings, meat items, cheese or vegetable trays, salad bar items, etc.
- Prepares, places, presents, and restocks such items as bulk/fresh vegetables, salads, relish trays, meats, sauces, cheeses or salad dressings, etc.
- Prepares or utilizes production sheets to determine amounts needed for serving areas
- Uses a variety of food preparation procedures and equipment including a wide variety of cutting instruments. Uses previously made salads and producing new salads as needed
- Assists other personnel as needed in food production or in handling special duties
- Serves in the service line as needed
- Handles special food preparation or cleaning projects as required
- Rotates food items as is appropriate to item
- Wipes down, cleans, and sanitizing preparation areas, salad bar area, workstation, or associated equipment
- Cleans various food service, food preparation equipment storage areas, etc., may include cleaning glass and general polishing, sweeping, wiping, or mopping of other areas or surfaces
- Verifies and oversees food serving lines, areas, bars, etc., making sure they are properly stocked, set up, and cleaned
- Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines, etc.
- Communicates with supervisors to discuss items needed for meals and backups
- Complete menu display announcements as outlined by a supervisor
- Handle or organize freight on a regular basis
- Responsible for supervision of an assigned staff, either directly or through lead personnel, of 30 or more employees engaged in providing a variety of industrial housekeeping and janitorial services and projects in a safe, efficient, and cost-effective manner
- Is responsible for quantity and quality control in food production as well as overall sanitation of assigned areas
- Assists in the supervision and training of food service personnel
- Observes and instructs others on the proper rotation procedures to be followed for produce and dairy products
- Maintains food production equipment and storage areas following proper sanitation, safety, and operational procedures
- Notify supervisor if safety and sanitation standards are not being met.
- This position is responsible for the supervision of staff.
- Other duties that are pertinent to the department or unit's success also may be assigned.
- High School Diploma or GED equivalent.
- At least five (5) years of directly related restaurant cooking experience which demonstrates a working knowledge of high volume food production, food service production, food service positions, equipment, and supervisory techniques.
- Candidates must have the ability to instruct and train others as well as the ability to handle multiple tasks occurring at the same time.
- Must have or obtain an Alaska Food Workers Card and/or ServSafe Certification upon hire.
- Must pass all pre-employment contract requirements which may include but are not limited to: drug test, physical and fit for duty assessment and hearing test.Applicants not located near a testing facility are responsible for paying for travel to the nearest testing facility.
- Must be able to cooperate and work as part of a team with fellow employees, customers and clients.
- Must be able to make decisions in the moment with little to no supervision.
- Must be able to be on your feet for 12 hours per shift for the scheduled rotation.
- Must be able to live in dormitory style settings and meet cleanliness requirements of the remote camp.
- Contract requires employees to speak, understand, read and write English.
- Must meet and adhere to all safety guidelines and regulations set forth by the company and client.
- Lift:Lift 50 lbs. from floor to knuckle x 2
- Lift:Lift 50 lbs. from floor to waist x 2
- Lift:Lift 50 lbs. from floor to shoulders x 2
- Lift:Lift 30 lbs. from floor to crown x 2
- Carry:Carry 20 lbs. with two hands for a minimum distance of 20 feet
- Push:Push horizontally with a peak force of 50 f-lbs. with two hands.
- Stoop & Twist:Perform alternate cross over toe touches x 5 each side, self-paced, continuous.
- Squat Test:Functionally squat x 5, self-paced but continuous.
- Kneel:Kneel on one knee and stand. Return to kneel on opposite knee.Repeat alternate kneeling sequence x 5 for each knee, self-paced but continuous.
- Stairs:Climb up and down 10 steps x 4 for a total of 40 steps, self-paced but continuous
- Stairs & Carry:Climb up and down 10 steps x 2 for a total of 20 steps while carrying 30 lbs. in one hand and using the other hand to grasp a railing for safety, self-paced.
- Allow a 30 second rest period after climbing up and down 10 steps while carrying.