Cook III

Prepare a production schedule to determine the variety and quantity of goods. Monitor baking process to identify needed adjustments. Use ingredients, tools, and cooking pans. Control mixing processes and oven controls. Produce products by following recipes or creating new ones. Responsible for taking inventory and placing orders for ingredients and supplies. Have a sound knowledge of hygiene and safety standards in the kitchen, and the discipline to enforce those standards. Examples of products are Doughnuts, Danish, Cookies, Bars, Candies, Breads, and Desserts. Perform all main line food production duties with specific items determined by assigned shift. Review the needs of the day with manager, completes production sheets, reviews maintenance reports, and verify supply needs and availability. Assist manager with menu and recipe development; responsible for quantity and quality control in food production as well as overall sanitation of assigned areas. Verify and oversees food serving lines, areas, bars, etc. making sure they are properly stocked, set up and cleared. Observe all safety standards and regulations.

Experience and Background:

• Perform all tasks safely and in a timely manner.
• At least two years of work experience or training which demonstrates suitability for and knowledge of what is required in this type of work.
• Have a thorough knowledge of emergency procedures & cleaning supplies.
• Enjoy working with people; must be friendly, helpful, patient ability to work as part of a team.
• Excellent customer service skills.
• Must stay calm in difficult and stressful conditions.
• Good communication skills, ability to speak, read and write English.
• Ability to adhere to strict policy and procedures per company and OSHA requirements.
• Ability to maintain food production equipment and storage areas following proper sanitation, safety and operational guidelines.
• Ability to observe and instruct others on the proper rotation procedures to be followed for produce and dairy products.
• Able to record information accurately.

Certificates, Licenses and Requirements:

• Valid Driver License that meets Stallion Infrastructure Services insurance criteria.
• Current State of Alaska Food Worker Card.
• Current Certified Professional Food Manager (CPFM).
• North Slope Training Cooperative (NSTC) Card required.
• Ability to lift & carry 50 pounds on regular basis, routine walking, standing, bending. There is a lack of immediate access to critical medical services, as well as urban community services.
• Must pass pre-hire drug test, breath-alcohol test, occupational fitness test, computer-based testing and background check.
• Rotational schedule of at least 11.50 hours per day for a minimum of 28 days consecutively as required.

Essential Duties or Functions:

The following duties ARE NOT intended to serve as a comprehensive list of all duties performed by all employees in this classification. Shown are duties intended to provide a representative summary of the major duties and responsibilities. Incumbents(s) may not be required to perform all duties listed and may be required to perform additional duties as assigned.

• Maintain line food production duties as assigned, by Lead Cook and or Stallion Ops Manager
• Perform all main line food production duties with specific items determined by assigned shift.
• Assist Lead Cook and or Stallion Ops Manager with menu and recipe development; responsible for quantity and quality control in food production as well as overall sanitation of assigned areas.
• Ensure that the operation exceeds DEC State and Federal requirements for the safe handling and production of food.
• Follow, teach, and maintain safety procedures and practices in regard to the food production environment.
• Ensure food serving lines, areas, bars and other applicable areas are properly stocked, set up and cleared.
• Review the needs of the day with Lead Cook and or Stallion Ops Manager, complete production sheets, review billeting reports, and verify supply needs and availability.
• Communicate with customers and staff in a pleasant and professional manner.
• Attention to detail and the ability to follow direction is a must.
• Operate in a safe manner and work to maintain a safe food preparation environment.
• Perform other duties as assigned. This position may also be combined with other position duties in the kitchen area should the need arise.
• Observe “all” safety standards and regulations.

WORK ENVIRONMENT AND EXPECTATIONS

• Work is performed indoors in a remote camp setting
• Ability to remain on your feet for long shifts and perform repetitive physical tasks, including walking, bending, kneeling, and lifting.
• Must be comfortable living and working in a remote location with shared housing accommodations and communal facilities
• Teamwork, reliability, and a positive attitude are essential
• Strict adherence to safety, work procedures, and conduct standards

Educational Requirements:

• High school graduate or GED equivalent.

Required Job Qualifications:

• Five (5) Years of North Slope Remote Camp Experience