Alaska Sportfishing Expeditions is looking for a qualified Head Chef to be part of our team at our Clover Pass Resort property, located in Ketchikan, Alaska. This job is full-time seasonal, begins immediately, and runs through the first week of October. This job is perfect for a qualified person who is looking to be part of a fun and energetic team, someone who loves to interact with the people they cook for, and someone who enjoys adventure and the outdoors.
Compensation: $5,000.00 per month salary based on 50-70/hour work week Additional compensation may be considered based on qualifications and job performance. Share in company tip pool. Benefits: Housing and meals provided.
Drug/Alcohol Free housing. Use of company skiffs for fishing and outdoor recreation. Fish processing Access to free or reduced local tours and activities Requirements: Education: Required: High school or equivalent, advanced culinary training, Preferred: Completion of advanced culinary program, bartending experience, advanced studies in business and/or management Experience: A minimum of three years cooking experience in multiple cooking styles, including the preparation of seafood, cooking for large groups, and menu planning.
Skills, Knowledge and Abilities: Menu construction, cost and portion controls, stock rotation skills, organization, general food and beverage cost knowledge, and general understanding of the food/beverage industry. Physical: Body Positions: Standing, sitting, and walking Body Movements: Carrying items, use of hands, arms, vision, and voice. Must be able to lift 50 pounds Mental: Must be able to simultaneously manage all aspects of meal planning, preparation, and presentation in a fast-paced and stressful environment.
As required, assist the kitchen manager in the restaurant and bar, including cleaning, food prep, stock rotation, and floor service. Language ability including reading, writing, spelling, and the ability to verbally communicate clearly in the English language. Misc: Random drug screening required as conditions of employment.
RESPONSIBILITIES & DUTIES Provide training to kitchen staff to ensure the successful completion of meal preparation and presentation. Ensure that the restaurant and bar are cleaned and maintained to ensure the safety of guests and ensure the quality of the finished-product. Work with management to develop a menu in keeping with company budget and guest expecations.
Ordering of food, liquor, and supplies to provide uninterrupted service in the restaurant and bar. Supervise bar staff to ensure prompt, courteous service, and to ensure drinks are mixed according to industry standards. May assist by serving drinks when bar staff is not available.
Work with kitchen staff to ensure prompt and consistent service and correct portion preparation. Ensure the use of kitchen practices that will prevent cross-contamination, spoilage, and waste. Ensure that dishes are cleaned and sanitized to meet DEC standards, and adequate dishes are on-hand to accommodate restaurant operations.
Rotate product stock to ensure freshness and prevent spoilage and waste. Work with vendors to resolve conflicts including quality issues, price discrepancies, billing, and returns. Keep the bookkeeper apprised of vendor issues dealing with invoice adjustments, returns, and price discrepancies to protect against paying incorrect invoices.
Communicate both positive and negative comments received from restaurant and bar customers back to the appropriate employee and/or managment. Perform other duties and responsibilities as may be assigned by the resort manager. Employment Type: Temp/Seasonal Years Experience: 3 - 5 years Salary: 60000.00 Annual Bonus/Commission: Yes