Temporary Culinary Worker

Summary

The Culinary Worker prepares any or all items on a menu. The incumbent performs a full range of food service activities, such as preparing and/or modifying menus and recipes and maintaining the cleanliness of the kitchen area and equipment.

Essential Duties

• Rinses and wipes down hoods, splash areas, and grills.
• Wipes down ovens, dessert and display cases, and beverage dispensing machines.
• Maintains cleanliness of coolers and freezers.
• Washes kettles, dishes, and silverware after use.
• Polishes stainless steel kitchen equipment as needed.
• Clears grease traps at the end of each day.
• Cleans and sanitizes kitchen tables and shelves, mops kitchen floor, and vacuum dining area.
• Transports kitchen and food supplies to dining facility and/or cold storage upon receipt.
• Retrieves daily food supplies from cold storage as needed.
• Stocks coolers and snack areas in the dining facility.
• Fills condiment dispensers on dining hall tables.
• Prepares salads, sandwiches, and other self-serve food items.
• Prepares desserts and assists Cook II with meal preparation.
• Prepares menu items utilizing various kitchen appliances.
• Performs related work as assigned.

Accountabilities

• Government food service regulations and food handling rules.
• Practices and techniques used in a commercial food preparation environment.
• Common safety practices and protective equipment used in a commercial kitchen.
• Reading and following instructions.
• Communicating effectively, both orally and in writing.
• Maintaining an organized work area.

Work Conditions

The employee is regularly required to talk and hear to understand instructions, provide information and respond to safety warnings. Work conditions require the employee to stand; climb, balance, stoop, kneel, crouch or crawl; taste or smell; and work on scaffolding and ladders. The employee may frequently lift and/or move objects weighing up to 35 pounds without assistance and lift and/or move heavier objects with assistance.

Requirements

• High school diploma or equivalent.
• One (1) year of experience in food service industry.
• Able to obtain and provide proof of a current Food Handlers Card at date of hire.
• Valid driver's license with an acceptable driving record.
• Ability to pass National Agency Check with Inquiries.
• Ability to successfully pass a pre-employment background check, fingerprints, and drug test.

Preferred Qualifications

• Previous experience in a high-volume, institutional food service setting.
• Certified Food Professional.

Benefits

• Health care, dental, vision, life insurance
• 401(k)
• Education assistance
• Paid time off including PTO, holidays, and any other paid leave required by law

Pay

The salary offered will depend on several factors including, but not limited to, relevant experience, skills, education, geographic location, internal equity, business needs, and other factors permitted by law. Posted pay ranges are a general guideline only and are not a guarantee of compensation or salary.

Schedule

This is a rotational position in which the selected employee will work a schedule with 3 months on shift at a time, 1 month off, at Eareckson Air Station (EAS), located in Shemya, AK. This Temporary position will last a maximum of 90 days.

Location: Eareckson Air Station, Shemya, AK. While working on-site housing is provided in the form of a dormitory facility. All meals are furnished through the cafeteria. Transportation to EAS from Anchorage, AK, is provided by government-sponsored aircraft.