Cook, Alaska Pacific Univ. (FT, $23/HR & Benefits - Anchorage, AK)

Responsibilities

• Performs all main line food production duties with specific items determined by assigned shift.
• Works on hot and cold line with open flame while producing specific menu items and maintaining quality control.
• Reviews the needs of the day with assigned supervisor(s), completes production sheets, reviews maintenance reports, and verifies supply needs and availability.
• Responsible for quantity and quality control in food production as well as overall sanitation of assigned areas.
• Arranges for kitchen helpers/assistants to complete smaller item preparation.
• Verifies and oversees food serving lines, areas, bars, etc., making sure they are properly stocked, set up, and cleaned.
• Follows all HACCP protocol, temperature logs, and sanitation logs.
• Maintains food production equipment and storage areas following proper sanitation, safety, and operational procedures.
• Maintains food production equipment and storage areas following proper sanitation, safety, and operational procedures.
• Meets with production staff daily to discuss operations.
• Meets with supervisors to discuss daily menus, issues, and problems.
• Able to handle multiple tasks occurring at the same time.
• May assist other food service personnel at any given time.
• Other related duties may also be assigned.

Qualifications

• Must have High School diploma or GED equivalent.
• Municipality of Anchorage Food Handler’s Card or ServSafe Certification contingent upon 30 days of hire.
• Must have two (2) years of line cook or related work experience.
• Must have at least one (1) year of experience demonstrating knowledge of proper food service sanitation methods and equipment, food preparation and quality control procedures.
• ServSafe certification required contingent upon 30 days of hire.
• Contract requires employees to speak, understand, read and write English.
• Preferred Qualifications:
  • Two (2) years of directly related culinary vocational training.
  • Candidates without such training need two (2) additional years of related experience.
  • Associates Degree in the Culinary Arts.
  • Catering experience preferred.
  • Candidates with extensive food service management, knowledge and experience are preferred.

Physical Requirements

• Frequent lifting and/or moving up to 25lbs - 50lbs.
• Frequent sitting, standing, walking.
• Frequent use of hands/fingers to handle or feel.
• Frequent climbing, stooping, kneeling, crouching or crawling.
• Frequent talking/hearing.
• Frequent seeing, tasting/smelling.
• Frequent carrying weight/lifting.