Assistant Chef

Summary:

Essential Duties & Responsibilities:

Works according to the Core Values of True Alaskan Hospitality as defined in our Mission Statement: “Immerse each guest in personable and unsurpassed level of service we call True Alaskan Hospitality”.

• Responsible for the preparation of all food in accordance with the ADC Menu matrix and Recipe Guide.

• Participates in the actual cooking and preparation of food items as a member of the galley staff, including baking breads, desserts, execution of breakfast and other prep as requested by Head Chef.

• Participating in the preparation and plating of all meals.
• Assists Head Chef in training, and developing of the Pantry Chefs, other Assistant Chefs, and galley stewards, by following company policies, and menus.
• Assists in loading, handling and proper storage of food and related items to maintain inventory at appropriate stocking levels and to ensure proper rotation of perishable and non-perishable food items.

• Implementing and executing food handling and cleaning procedures in accordance with the Alaska Department of Environmental Conservation regulations in the galley as outlined in the Safe Food Handling Manual and Cleaning Specifications Guide.
• Follows prescribed hours set forth by the Vessel’s Daily roster.
• Holds a position on the Vessel’s Emergency Station Bill.
• Maintain awareness of basic safety rules, workplace safety and respect for the environment.
• Commit to understanding terrain and vessel itinerary.
• Perform other duties as assigned.

Minimum Qualifications:

• Must be minimum 21 years of age
• High school diploma or equivalent GED

• Two years restaurant/banquet cooking in positions of increasing responsibility including line cooking and prep work within the last 5 years.
• Communication skills and ability to relate to guests and employees at all levels.

• Must pass a security background check and DOT drug test.
• Alaska Food Worker Card issued by DEC.

Desired Qualifications:

• Proven team player and have a Can-Do attitude.
• Culinary certification through school or previous company.
• ServSafe Certified Food Protection Manager.
• Experience in the cruise industry.
• Organized, even tempered.
• First Aid and CPR Certification.

Traits and Characteristics:

• Strong commitment to safety.
• A genuine desire to serve the public.
• Positive, personable and professional demeanor.
• Adaptive to learning new skills and knowledge.
• Adaptive to changes in a progressive work environment.
• Strong record of being organized, dependable and punctual.
• Strong conflict resolution skills and ability to work within a diverse workforce.

Communication:

It is strongly recommended that applicants have access to a computer and a mobile phone during the entire hiring process. We expect to hear from candidates within a few days of our communication (request for interview, documentation, follow up, etc.) Recruitment process cannot continue if the candidate is not responsive. Please note that how you communicate with a potential employer is part of the evaluation process. Always be polite, prompt and professional when communicating with the office.

Work Environment:

Physical Demands: