Local Hotel Cook, Qavartarvik Customer Lodge ($19.41+ DOE/HR & FEHB Benefits - Bethel, AK)

Responsibilities

• Properly, safely and efficiently prepare food products while following standard food-handling procedures.
• 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.
• 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.
• Arranges for kitchen helpers/assistants to complete smaller item preparation.
• Verifies and oversees food serving lines, areas, etc., making sure they are properly stocked, set up, and cleaned.
• Ensures work areas are properly cleaned and organized prior to the end of every shift, providing a seamless transition to the next shift or rotation.
• Uses the working knowledge of all general food service area personnel, this position “fills in” for any one of these positions at a moment’s notice.
• 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.
• Has ability to recognize and use proper PPE for the job tasks.
• Assists in the supervision and training of food service personnel.
• Adhere to all safety policies, requirements and training.

Qualifications

• The ability to work rotating shifts, weekends, callouts, etc.
• Food Handler card, Alaska Food Workers card, or ServSafe certification within 30 days of employment.
• Must be fluent in speaking, reading, and writing English.
• Contract requires candidate to get a flu shot pre-hire and annually thereafter.

Preferred Qualifications

• High school diploma or GED equivalent.
• Preference given to candidates with lodging industry experience.
• At least two (2) years of directly related vocational training (candidates without such training need two additional years of related experience).
• At least three (3) years of directly related food preparation experience.