Head Cook

SUMMARY

The Head Cook oversees and directs all aspects of culinary and food operations at the assigned remote camp on the North Slope of Alaska. May also oversee housekeeping services at smaller camps.  The Head Cook is a hands-on position responsible for training and supervising kitchen staff, developing menus, monitoring inventory, ordering food/supplies, cooking, and maintaining effective relations with the onsite client and customers. Ensures adherence to the DUS HSE and Quality Assurance programs, HACCP, FDA food safety regulations, and ServSafe procedures.

This position works a rotational schedule (3 weeks on/3 weeks off or 2/2) and 12-hour shifts at a remote camp in Alaska. Flights from Anchorage to the job site (and back) will be paid by the company. Covered meals and lodging at the job site. Point of hire: Anchorage, AK.

ESSENTIAL FUNCTIONS

• Oversee all aspects of culinary operations at the assigned camp/facility to maintain quality, consistency, and adherence to food safety standards.
• Supervise and direct kitchen staff (and housekeepers at smaller camps). This includes, but is not limited to scheduling, timekeeping, training/coaching, employee recognition, and disciplinary actions per established policies and procedures. Conduct weekly safety meetings.
• Plan menus, cook, and oversee the preparation and service of quality meals.
• Ensure each meal service line and salad bar are garnished on a daily basis.
• Conduct pre-meal walk through daily to check cleanliness, stock, and appearance.
• Monitor inventory food levels and conditions; order food products, meat and supplies accurately and in a timely manner.
• Assure balanced inventories through proper storage and rotation of products.
• Actively and consistently monitor, control, and track waste in production and other areas.
• Ensure availability of HACCP and safety materials/equipment for staff and enforce their use.
• Maintain a safe and healthy working environment ensuring adherence to the DUS HSE and Quality Assurance programs, HACCP, FDA food safety regulations, and ServSafe procedures.
• Maintain client and customer satisfaction through ongoing effective communications, courteous interactions and quality services. Seek feedback from customers on food quality, service, menu selection and sanitation in order to improve operations and service delivery.
• Assure that all uniform rules are being followed by staff.
• Prepare necessary reports and paperwork to ensure management is appraised of activities in the area and established goals are met.
• Assume temporary catering job assignments in the absence of staff members.
• Ability to work in a constant state of alertness in a safe manner
• Arrange special meals or catering events as required by client (holidays, special events, etc.)
• Willingness to perform other duties as required

REQUIRED QUALIFICATIONS

• Must be at least 18 years of age
• High school diploma or equivalent
• 2-3 years of experience in high volume food production and supervision
• Valid driver’s license
• Previous supervisory experience
• Proficient in Microsoft Office
• Current ServSafe Manager certification
• Able to proficiently speak, read, understand, and write English
• Must be able to pass the Company’s pre-employment screening process, including drug screen, criminal background investigation, and a post-offer physical/functional capacity evaluation.

DESIRED QUALIFICATIONS

• Culinary training from an accredited culinary institute or management experience in high volume institutional type operations
• Certified Professional Food Manager
• State of Alaska Food Worker Card
• Previous experience with an electronic ordering system
• Previous experience in remote camps and/or related area of experiences

 BENEFITS

Full-time regular employees have the opportunity to enroll in health insurance, life insurance, 401k Retirement Plan and short-term disability insurance.  Full-time regular employees are provided access to our Employee Assistance Program.

WORKING ENVIRONMENT

The employee will be required to live and work in a remote and confined workspace for extended periods of time and exposure to work assignments consisting of twelve-hour days. Must be able to work day or night shifts as required. The majority of the work is performed in a remote setting with a wide variety of people in differing functions, personalities, and abilities.  There may be a lack of immediate access to critical medical services as well as urban community services. 

 PHYSICAL DEMANDS 

The employee’s work requires routine walking, standing, bending, and carrying items weighing up to 50 pounds. Applicant will be required to successfully complete a post-offer pre-hire physical and Functional Capacity Evaluation. 

REASONABLE ACCOMMODATION

It is Denali Universal Services’ business philosophy and practice to provide reasonable accommodations, according to applicable state and federal laws, to all qualified individuals with physical or mental disabilities.

EQUAL OPPORTUNITY EMPLOYER

Denali Universal Services is an Equal Opportunity Employer.