Position Title: FOOD SERVICE COOK I-III
Category: Full time, Temporary
Payroll Classification: Hourly, Non-exempt
Location: Remote (off-grid), Hatchery or Field Station
Customary Work Hours: Variable, Based on 40-hour workweek 

Essential Functions: Work performed at any hatchery or remote location as needed. Must be able to move about freely; ability to lift and carry 30 pounds; ability to climb stairs; ability to climb aboard small aircraft; use telephones and computers unimpaired. Must be able to read, write, speak and understand the English language. Must be able to hear and see to receive verbal and written instructions.

Basic Function: The Food Service Cook functions as part of the hatchery operations team in the cultivating and rearing of fish. Under general direction, implements the authorized meal plan schedule by preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards.

Food Services Cook III – This class is the senior working level of the food service cook series. Incumbents perform a leadership role in supervising food service staff, meal planning, meal preparation, and serving three meals and snacks for hatchery employees and their residing families, visiting employees, and on-site construction crews.

Food Service Cook II – This class is the developmental level in the food service cook series. Incumbents perform routine and repetitive kitchen tasks such as simple food preparations, assist in simple cooking, serve food, and clean food service equipment and areas.

Food Service Cook I – This class is the entry level in the food service cook series whereby incumbents perform simple routine and repetitive kitchen tasks such as simple food preparations, assist in simple cooking, serve food, and clean food service equipment and areas.

Description of duties and tasks:

• In coordination with the hatchery food service program support team, prepares grocery orders for perishable foods, dairy and needed supplies with at least a one week lead-time for order fulfillment.
• Documents and inventories all incoming food and supply orders.
• Assists in preparing weekly work schedule with the Hatchery Manager.
• Implements the authorized meal plan schedule to create varied, nutritious meals and snacks.
• Prepares three meals per day with a minimum of one featured entrée per meal accompanied by two side dishes.
• Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved.
• Completes frozen and dry goods inventories quarterly and at the end of the season.
• Ensures proper food storage and safety, marking the date and item.
• Monitors daily temperatures of refrigerators and freezers.
• Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.
• Supervises and participates in daily clean-up of kitchen and common dining areas.
• Supervises and participates in routine cleaning of freezers and refrigerators.
• Responsible for the security of kitchen and food storage areas.
• Within the food service section, assures implementation of the hatchery safety program and related functions.
• Recommends procedures, techniques and new equipment to improve work efficiencies or adaptation to new techniques.
• Performs related duties as assigned.

• Knowledge, Skills, and Abilities:

  • Knowledge of the practices, methods and procedures of volume food preparation, cooking times and serving temperatures.
  • Knowledge of food handling, storage and rotation techniques to avoid cross contamination and recognize critical control points.
  • Knowledge of regular or modified diets/menus, content and limitations.
  • Knowledge of computer operations and software.
  • Knowledge of personnel management; skill in creating and maintaining an atmosphere of teamwork.
  • Ability to prepare several menu items simultaneously, which may include both hot and cold items.
  • Ability to ensure adequate kitchen and food supplies and equipment repair.
  • Ability to plan and prepare meals for transport to field operation areas.
  • Ability to assign, monitor, train and/or evaluate daily tasks 
  • Skill in preparing, seasoning, cooking and baking the full range of foodstuffs that meet the standards of taste, temperature, appearance, texture, and diet requirements.
  • Skill in resourceful creativity with supplies and inventory to minimize food waste.
  • Ability to organize time and prioritize activities, solve problems, and work independently within a team environment.

  Minimum Qualifications
  Food Service Cook I – Begins at $14.43/hour

  • High school graduation or equivalent
  • Current, valid driver’s license
  • Alaska Food Worker’s Card

  Food Service Cook II – Begins at $17.31/hour

  • High school graduation or equivalent
  • Two years of experience in a cafeteria, production/commercial kitchen, or field camp
  • Current, valid driver’s license
  • Alaska Food Worker’s Card

  Food Service Cook III – Begins at $18.80/hour

  • Post-secondary degree from an accredited vocational-training school in culinary arts

    • Substitutions: Three years of progressively responsible work experience in food service
      will substitute for the required post-secondary education

  • Two years of experience in a cafeteria, production/commercial kitchen, or field camp
  • Current, valid driver’s license
  • Alaska Food Workers Card