Remote Hotel Cook, Level 2, Qavartarvik Customer Lodge - Multiple Vacancies Open ($24.33/HR & Benefits - 4x4 ROT/Housing/Meals - Bethel, AK)

About the role

The Rotational Hotel Cook, Level 2, is responsible for the preparation, production, and presentation of a variety of foods, completion of production sheets, and other associated food service activities. This position supports the Qavartarvik Customer Lodge, a 109-room hotel in Bethel, AK, with a full service restaurant and cafe. This is a rotational position with a schedule of 4 weeks on and 4 weeks off. Lodging and three meals per day are provided. Point of hire origins are Anchorage, AK and the YKHC Service Area.

Responsibilities

• Properly, safely, and efficiently prepare food products while following standard food-handling procedures.
• Perform all main line food production duties with specific items determined by assigned shift.
• Review the needs of the day with assigned supervisor(s), complete production sheets, review maintenance reports, and verify supply needs and availability.
• Assist assigned supervisors with menu and recipe development.
• Responsible for quantity and quality control in food production as well as overall sanitation of assigned areas.
• Assist in the supervision and training of food service personnel.
• Arrange for kitchen helpers/assistants to complete smaller item preparation.
• Verify and oversee food serving lines and areas, ensuring they are properly stocked, set up, and cleaned.
• Ensure work areas are thoroughly cleaned and organized prior to the end of every shift, providing a seamless transition to the next shift or rotation.
• Using working knowledge of all general food service area personnel, "fill in" for any of these positions at a moment's notice.
• Observe and instruct others on proper rotation procedures for produce and dairy products.
• Maintain food production equipment and storage areas following proper sanitation, safety, and operational procedures.
• Recognize and use proper PPE for job tasks.
• Adhere to all safety policies, requirements, and training.
• Other duties pertinent to the department or unit's success may also be assigned.

Qualifications

• High school diploma or GED equivalent.
• Two (2) years of verifiable line cooking experience in a commercial kitchen or food service operation in a restaurant, hotel, or hospital.
• At least three (3) years of related food preparation experience.
• Knowledge and training in using a variety of food production equipment.
• Experience in batch cooking.
• Ability to clean and maintain food service equipment.
• 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 receive a flu shot pre-hire and annually thereafter.

Preferred Qualifications

• Preference given to candidates with lodging industry experience.
• At least two (2) years of directly related vocational training preferred (candidates without such training need two additional years of related experience).

Working Conditions and Physical Requirements

• Weather: Indoors
• Noise level: Moderate
• Pace of work environment: Medium
• Customer Interaction: High
• Environment: Hotel restaurant
• Constantly required to stand; frequently required to walk; occasionally required to lift, pull, and push.
• Occasionally required to lift and/or move up to 50 pounds.
• Travel: None

Competencies

• Safety guides our behavior.
• Honesty and integrity govern our activities.
• Commitments made will be fulfilled.
• All individuals are treated with dignity and respect.
• The environment will be protected and sustained.