Assistant Cook

SUMMARY

Northline Seafoods is a growing seafood processing company looking for an experienced and motivated Assistant Cook to lead our second shift galley staff in the preparation of meals aboard the barge Hannah during the Bristol Bay processing season. The season generally goes from early June until early August, though pre-season planning, cleaning and preparing may require part time employment by early to mid April. As we grow, we’re looking for an all-hands-on-deck perspective.

ESSENTIAL DUTIES

• Coordinate, train and supervise the second shift galley staff.
• Assist the Head Cook in the planning, ordering and preparation of meals for a maximum crew of 100 in coordination with the galley staff.
• Serve as secondary contact for all food vendors prior to and during the season.
• Ensure that all safe food handling practices are strictly followed, and the galley is operated in a manner that is always audit ready.
• Conduct daily walk through of galley and food storage areas to ensure cleanliness and adequate stock.
• Maintain a high level of professionalism and a customer service mindset toward the crew on the barge.
• Address issues as they arise, particularly in the areas of cleanliness and employee performance.
• Ensure the galley is operated under applicable standards for food safety, sanitation and infection prevention.
• Ensure the galley and personnel are operating according to local, state and federal regulations for foodservice.
• Operate and train galley staff in safety protocols with a zero-accident tolerance mindset.
• All other duties as assigned.

PREFERRED QUALIFICATIONS

• Minimum of 3 years’ cooking experience. At least 2 years cooking for a high-volume operation.
• Previous experience cooking aboard a fishing or processing vessel is highly preferred.
• Previous supervisory experience in a food production environment.
• Has extensive knowledge of all aspects of galley operations including proper food handling and storage, preparation, temperature control, sanitation, and general cleanliness.
• Ability to operate and train on general galley equipment including ovens, stoves, broilers, grills, fryers, steam tables, slicers, mixers, dishwashers, etc.
• Currently has, or can obtain within 30 days of employment, an Alaska food workers card.
• Ability to work 12 hour days, 7 days per week over a 70 day season.
• Ability to solve problems and make clear rational decisions in a fast-paced work environment.

PHYSICAL REQUIREMENTS & WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The Second Cook position operates primarily on a barge at sea in Bristol Bay, AK, with some pre-season ordering, cleaning, and stocking in April and May. This role routinely uses equipment common in large commercial kitchen operations including ovens, stoves, broilers, grills, fryers, steam tables, slicers, mixers, dishwashers, etc. Proper food handling, storage, sanitation, and cleanliness are of utmost importance in this role. Employee must be able to stand, walk, and generally navigate a galley setting aboard a wet and cold barge environment for long periods of time. Ability to lift 50 pounds independently and up to 100 pounds with assistance.

DISCLAIMER

The above is not intended to list all possible essential functions or requirements as they are subject to change. The employer reserves the right to revise or change this description. This description does not constitute a written or implied contract of employment. To perform this job successfully, an individual must be able to satisfactorily perform each of the above essential duties and meet the physical demands. Reasonable accommodations may be made to enable individuals with disabilities to meet these requirements.