Head Cook - Remote, AK

Olgoonik is an Equal Opportunity Employer

Overview:

Directs plans and supervises the activities of the kitchen staff. Oversee ordering of food items and supplies. Oversee kitchen operations and cleanliness.

Primary Responsibilities:

• Knowledge of food (including baking) and preparation techniques.
• Implement correct procedures for food receiving/storage, food handling, preparation and distribution. Check the quantity and quality of received products.
• Maintain proper sanitation and safety of equipment operations and cleaning.
• Maintain inventory control to ensure efficient operation.
• Prepare purchase requisitions for food orders to be approved by the Hotel & Restaurant Manager and negotiate prices and supplies with the representative.
• Analyze and estimates food requirements.
• Determine how food should be presented and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Inspect supplies, equipment and work areas to ensure safety to policy standards.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Meet with customers to discuss menus for special occasions.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Record keeping of production and operational data on specific forms.
• Maintain temperature control and adhere by safety regulations.
• Interpret and enforce state, safety guidelines and standards related to food handling and kitchen procedures.
• Carry out supervisory duties in accordance with the organization policies and applicable laws.
• Perform performance reviews and employee relations.
• Contribute to building a positive team.
• Willingness to perform other duties as required.

Supervisory Responsibilities: 

• Supervises staff within the Restaurant

Education and/or Experience:

• Associate’s degree in Culinary Arts (preferred)
• 3-4 years’ experience in quantity food production and/or restaurant industry (required)
• 1 year of supervisory experience (required)

Knowledge, Skills, and Abilities:

• Must have a thorough knowledge of the HACCP program.
• Must be able to interpret and disseminate documents such as safety, operations, maintenance, and manuals.
• Interpersonal and excellent communication skills.
• Knowledge of federal, state, and local laws concerning food service operations.
• Excellent customer service skills and ability to speak in front of a group.
• Must be proficient with Microsoft Suite; Word, Excel, Access, Outlook, and restaurant programs.
• Must demonstrate a good attitude and ability to work as a member of a team.
• Position requires self-motivation and the ability to work effectively under a minimum of supervision.
• Must be able to multi-task efficiently, work in a fast-paced environment on multiple projects, and have a strong attention for detail.
• Must be able to maintain proper hygiene and adhere to proper dress code.

Certificates, Licenses, Registrations: 

• Alaska Driver’s License
• ServSafe Certified
• Food Handler’s Card

Security Clearance: 

• N/A

Physical Demands:

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. Business philosophy and practice to provide reasonable accommodations, according to applicable state and federal laws, to all qualified individuals with physical or mental disabilities.

While performing the duties of this job, the employee is required to be able to occasionally stand; walk; sit; use hands and/or fingers to handle, or feel objects, tools or controls; operate office and kitchen equipment, reach with hands and arms; climb stairs; balance; stoop; kneel; talk or hear; taste or smell. Hand eye coordination and manual dexterity to manipulate equipment. The employee must occasionally lift and or move up to 50 pounds.

Work Environment:

Employee may be exposed to work assignments consisting of twelve-hour days. Employee must be able to work day or night shifts as required. Employee must be able to withstand hot and cold temperatures, (i.e. hot kitchen, cold freezer) and the majority of the employee’s work is performed in a food service environment with a wide variety of people with differing functions, personalities and abilities. There will be a lack of immediate access to critical medical services as well as urban community services.

Olgoonik is an Equal Opportunity Employer

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy), national origin, age, disability, genetic information, veteran status, marital status, or any other characteristic protected by applicable federal, state, or local laws. As an Alaska Native corporation, Olgoonik provides hiring preference to Olgoonik shareholders, descendants, and their spouses to the extent allowed by law