Breakfast Cook/Baker - North Slope, AK

DUS Website•North Slope, AK

10d•Onsite

About The Position

The Baker/Breakfast Cook is responsible for producing baked goods and preparing the breakfast meal at the assigned remote camp on the North Slope of Alaska. This role involves supervising kitchen staff, participating in ordering bakery and food items, monitoring inventory, and ensuring services are provided within established budgetary guidelines. The position also requires adherence to DUS HSE and Quality Assurance programs, HACCP, FDA food safety regulations, and ServSafe procedures.

Requirements

Must be at least 18 years of age
High school diploma or equivalent
2 or more years of experience in quantity (from scratch) baking and food production
Current ServSafe certification
Able to proficiently speak, read, understand and write English
High level of customer service
Maturity of judgment and behavior
Reliable access to a smartphone capable of running apps for scheduling, timekeeping (clocking in/out), shift communications, and time-off requests
Must be able to pass the Company’s pre-employment screening process, including drug screen, criminal background investigation, and a post-offer physical/functional capacity evaluation.

Nice To Haves

Prior supervisory experience
Culinary training from an accredited culinary institute, or management experience in high volume institutional type operations
Certified Professional Food Manager
State of Alaska Food Worker Card
Previous experience in remote camps and/or related area of experience

Responsibilities

Prepare pre-baked and/or from scratch items (breads, rolls, muffins, biscuits, pies, cookies, pastries) for dessert and pastry line.
Responsible for preparing the daily breakfast meal.
May be responsible for preparing a night meal as needed.
Supervise, train and direct kitchen staff.
Use standard menus and recipes to achieve a high quality, appealing finished meal.
Monitor food temperatures throughout the shift and during serving time.
Assist with ordering and inventory as needed.
Ensure kitchen and dining areas are clean and sanitized.
Adhere to local, state, federal (and other regulatory agencies) standards, codes, and laws.
Comply with company HACCP policies and procedures.
Conserve nutrients and freshness of food items by adhering to quality and time limits for preparation and service of food.
Assume active role in employee safety programs.
Assure that all uniform rules are being followed by staff.
Arrange special catering function setup as required by client.
Promote, establish, and maintain a safe work environment for all employees & clients.
Build and maintain good public relations with the clients, residents, and co-workers.
Provide high level of customer service at all times.
Ability to work in a constant state of alertness in a safe manner.
Willingness to perform other duties as required.