Hours per day: 11.5 or as assigned

Rotation:

3x3 or as assigned Reports to:

Catering and Camp Operations Manager Purpose of Position:

Performs all main line food production duties with specific items determined by assigned shift. Reviews the needs of the day with manager, completes production sheets, reviews maintenance reports, and verifies supply needs and availability. Assists manager with menu and recipe development; responsible for quantity and quality control in food production as well as overall sanitation of assigned areas. Verifies and oversees food serving lines, areas, bars, etc. making sure they are properly stocked, set up and cleared. Observes all safety standards and regulations.

Educational Requirements:

High school graduate or GED equivalent. A minimum of two years of directly related vocational training (candidates without such training will need to have four years of the position related experience).

Experience and Background:

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. Have a thorough knowledge of emergency procedures & cleaning supplies. Enjoys working with people; must be friendly, helpful, patient & able to work as part of a team. Excellent customer service skills. Able to record information accurately. 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.

Certificates, Licenses and Requirements:

Valid Driver's License that meets ICE Services insurance criteria. Current State of Alaska Food Worker Card. Certified Professional Food Manager (CPFM) preferred, not required. North Slope Training Cooperative (NSTC) Card preferred, not 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 a 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 21 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. Perform all main line food production duties with specific items determined by assigned shift. Review the needs of the day with manager, complete production sheets, review 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 oversee food serving lines, areas, bars, etc. making sure they are properly stocked, set up and cleared. Observe all safety standards and regulations. Perform other duties as assigned.

Expected hours:

84.0 per week

Benefits:

401(k) 401(k) matching Dental insurance Disability insurance Health insurance Paid sick time Paid training Vision insurance

Work Location:

In person