Assistant Chef

Allen Marine Inc•Sitka, AK

13d

About The Position

The Assistant Chef handles and prepares food and meals for service to guests and crew according to recipes and in a timely manner under the direction of the Head Chef while maintaining proper galley sanitation and safety standards.

Requirements

High school diploma or equivalent GED
Advanced vocational or technical training in culinary arts or something similar.
SERV Safe Certified Food Protection Manager.
Alaska Food Worker Card issued by DEC.
Completed and approved training courses that include practical cookery, food and personal hygiene, food storage, stock control, environmental protection, and catering health and safety.
Strategic planner with sound technical skills, analytical ability, sound judgment, and operational organization.
Strong communication skills: verbal, non-verbal, and writing skills, as well as the ability to communicate written technical information.
Interpersonal skills with the ability to manage situations where issues must be resolved satisfactorily.
Strong technical knowledge, communication, and organizational skills.
Effective problem-solving skills.
Must be experienced at multi-tasking and remain flexible in a demanding and fast-paced environment.
Microsoft Office experience.
Valid US driver’s license and a clean driving record.
Must pass a security background check and DOT drug test.

Nice To Haves

Experience in tourism and/or cruise industries.
USCG-approved, unexpired First Aid and CPR Certification

Responsibilities

Deliver the highest possible quality of culinary services onboard.
Prepare all food using the ADC Menu matrix and recipe guide.
Participate in cooking and preparing food items as a member of the galley staff, including baking bread and desserts, execution of breakfast, and other prep as requested by the Head Chef.
Participate in the preparation and plating of all meals.
Assist the Head Chef in training and mentoring all kitchen crew by following company policies and menus.
Assist in loading, handling, and properly storing food and related items to maintain inventory at appropriate stocking levels and ensure proper rotation of perishable and non-perishable food items.
Implementing and executing food handling and cleaning procedures by the Alaska Department of Environmental Conservation regulations in the galley as outlined in the Safe Food Handling Manual and Cleaning Specifications Guide.
Follow prescribed hours set forth by the vessel’s daily roster.
Maintain awareness of basic safety rules, workplace safety, and respect for the environment.
Commit to understanding terrain and vessel itinerary.
Special projects may be assigned as required by the business.