Sous Chef jobs in Fairbanks, AK

Hours per day: 11.5 or as assigned

Rotation: 3x3 or as assigned

Reports to: Lead Cook

Purpose of Position:

Prepare, produce and present a variety of foods; direct and train food service employees; perform other associated food service activities as directed.

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.
• Observe and instruct others on the proper rotation procedures to be followed for produce and dairy products.
• Enjoy working with people; must be friendly, helpful and patient.
• Able to assist people with a wide variety of different backgrounds.
• Good communication skills.
• Able to record information accurately.
• Able to work as part of a team.
• Must stay calm in difficult and stressful conditions.

Certificates, Licenses and Requirements:

• Valid State ID, Driver License or government-issued ID
• Driver’s License that meets ICE Services insurance criteria.
• Current State of Alaska Food Worker Card.
• Current Certified Professional Food Manager (CPFM).
• 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 pre-hire drug test, breath alcohol test, occupational fitness test, criminal background check and computer-based testing.
• 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 supervisor(s), complete production sheets, review maintenance reports, and verify supply needs and availability.
• Assist supervisor(s) 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.
• Make sure that the operation exceeds DEC State and Federal requirements for the safe handling and production of food.
• Follow, teach and maintain safety procedures and practices regarding the food production environment.
• Communicate with customers and staff in a pleasant, professional manner.
• Observe all safety standards and regulations.
• Perform other duties as assigned.

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Vision insurance

Shift:

• 12 hour shift

Work Location: In person