Job highlights
Identified by Google from the original job post
Qualifications
High school diploma or equivalent
Two years of experience in quantity baking (from scratch) and quantity food production
Current ServSafe Manager certification
Able to proficiently speak, read, understand, and write English
Note: Your resume must be included to complete your application
Ability to understand and perform duties as described in position description
Thorough knowledge of food (including baking) and preparation techniques
Basic understanding of purchasing and inventory control
Flexible and open to change in the performance of duties
Ability to communicate effectively with all co-workers and supervisory staff
Must have a thorough knowledge of the HACCP program
Demonstrate organizational and supervisory skills
Ability to work independently and effectively with a team
Strong client service skills
Proficient in Microsoft Office
The employee’s work requires routine walking, standing, bending and carrying items
Applicant will be required to successfully complete a post-offer pre-hire physical and Functional Capacity Exam
Benefits
Rotational Schedule: 4 weeks on/2 weeks off
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
Responsibilities
Under the supervision of the Head Cook, the employee is responsible for satisfying the needs of our client by ensuring high quality baked goods, cost effective services, following HACCP/food sanitation activities, general sanitation of the kitchen facility, cleanliness in kitchen area, and providing supervision for night shift kitchen workers
12-hour shifts (40 regular hours and 44 overtime hours per work week)
Lodging and food provided at the job site
Travel to/from Anchorage to the Slope
Prepare pre-baked and/or baked pastries, pies etc., for dessert and pastry line
Prepare breakfast utilizing standardized recipes, while maintaining foods at proper temperature, minimizing waste while utilizing Hazard Analysis Critical Control Point (HACCP) principles for the provision of safe and sanitary food
Prepare the menu cycle by following the menu recipes
Break down food line, store leftover foods in compliance with our HACCP guidelines
Monitor and maintain safe and sanitary working conditions
Work duties may fluctuate with population
Assist with ordering and inventory as needed
Clean and sanitize work areas, leave kitchen clean for the next shift workers
Adhere to local, state, federal (and other regulatory agencies) standards, codes, and laws
Conserve nutrients and freshness of food items by adhering to quality and time limits for preparation and service of food
Assume active role in employee safety programs
Arrange special catering function setup as required by client
Promote, establish, and maintain a safe work environment for all employees and clients
Build and maintain good public relations with the clients, residents, and co-workers
Strong customer service for internal and external customer service
Ability to work in a constant state of alertness in a safe manner
Willingness to perform others duties as required
Willingness to work at various locations as required
Supervise and manage night kitchen employees
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 and able to work day or night shifts as required
Job description
JOB SUMMARY

Under the supervision of the Head Cook, the employee is responsible for satisfying the needs of our client by ensuring high quality baked goods, cost effective services, following HACCP/food sanitation activities, general sanitation of the kitchen facility, cleanliness in kitchen area, and providing supervision for night shift kitchen workers.

WORK SCHEDULE
• Rotational Schedule: 4 weeks on/2 weeks off
• 12-hour shifts (40 regular hours and 44 overtime hours per work week)
• Lodging and food provided at the job site
• Travel to/from Anchorage to the Slope

REQUIRED QUALIFICATIONS
• High school diploma or equivalent
• Two years of experience in quantity baking (from scratch) and quantity food production
• Current ServSafe Manager certification
• Able to proficiently speak, read, understand, and write English
• Note: Your resume must be included to complete your application

PREFERRED QUALIFICATIONS
• Two to three years of supervisory experience
• Culinary training from an accredited culinary institute, or management experience in high volume institutional type operations
• Previous remote site experience
• Certified Professional Food Manager

ESSENTIAL FUNCTIONS
• Prepare pre-baked and/or baked pastries, pies etc., for dessert and pastry line
• Prepare breakfast utilizing standardized recipes, while maintaining foods at proper temperature, minimizing waste while utilizing Hazard Analysis Critical Control Point (HACCP) principles for the provision of safe and sanitary food
• Prepare the menu cycle by following the menu recipes
• Break down food line, store leftover foods in compliance with our HACCP guidelines
• Monitor and maintain safe and sanitary working conditions
• Work duties may fluctuate with population
• Assist with ordering and inventory as needed
• Clean and sanitize work areas, leave kitchen clean for the next shift workers
• Adhere to local, state, federal (and other regulatory agencies) standards, codes, and laws
• Conserve nutrients and freshness of food items by adhering to quality and time limits for preparation and service of food
• Assume active role in employee safety programs
• Arrange special catering function setup as required by client
• Promote, establish, and maintain a safe work environment for all employees and clients
• Build and maintain good public relations with the clients, residents, and co-workers
• Strong customer service for internal and external customer service
• Ability to work in a constant state of alertness in a safe manner
• Willingness to perform others duties as required
• Willingness to work at various locations as required
• Supervise and manage night kitchen employees

JOB SPECIFIC COMPETENCIES
• Ability to understand and perform duties as described in position description
• Thorough knowledge of food (including baking) and preparation techniques
• Basic understanding of purchasing and inventory control
• Flexible and open to change in the performance of duties
• Ability to communicate effectively with all co-workers and supervisory staff
• Must have a thorough knowledge of the HACCP program
• Demonstrate organizational and supervisory skills
• Ability to work independently and effectively with a team
• Strong client service skills
• Proficient in Microsoft Office

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 and 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. Applicant will be required to successfully complete a post-offer pre-hire physical and Functional Capacity Exam.

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.