Chef/Float

Summary

The basic duties of the Chef/Floater position at Icy Strait Point include arriving on time at the assigned venue in the uniform provided, maintaining a clean and safe kitchen, gaining a clear understanding of all menu items, working as a team member in a friendly and professional manner.

Essential Duties and Responsibilities

• Conduct all activities and decisions according to Icy Strait Point's guiding principles
• Provide outstanding service efficiently and with a professional demeanor
• Aid with stocking and setting up kitchen stations
• Prepare ingredients including cleaning, cutting, and portioning
• Cook a variety of menu items according to recipes and chef instructions
• Plate prepared foods according to presentation standards
• Work with servers and cashiers to ensure orders are accurate and delivered on time
• Wash and sanitize kitchen utensils, cooking equipment, and work areas
• Maintain compliance with all kitchen hygiene and food safety standards
• Willingly shift to other stations and/or assignments as needed
• Perform all other duties as assigned

Physical Requirements & Work Environment

• Stand and work on your feet for up to ten hours with minimal break time
• Maintain consistent attendance and punctuality
• Organize and prioritize tasks under pressure while maintaining a calm and pleasant demeanor
• Communicate effectively and politely with guests, coworkers, and management
• Follow company dress code
• Restaurant background a plus
• Learn quickly and follow oral and written instructions
• Team-oriented mindset
• Ability to bend, stretch, kneel, and squat
• Prolonged standing and walking (over 5 miles a day)
• Lift up to 40-50 pounds
• Work safely in noisy environments with various odors present
• Willing to live in a remote, rural community
• Comfortable traveling by small plane or ferry
• Able to walk on gravel roads in inclement weather
• Native preference offered