Head Cook - Remote, AK
About The Position
The Head Cook directs, plans, and supervises kitchen staff and oversees food and supply ordering, kitchen operations, and cleanliness. The role manages food receiving, storage, handling, preparation, and distribution; maintains sanitation, safety, inventory, and temperature controls; and ensures that food quality and service standards are met. The Head Cook plans menus and production schedules, estimates food requirements, coordinates purchasing, and creates food presentations. The position also supervises restaurant staff, provides instruction, conducts performance reviews, supports employee relations, and contributes to a positive team. The employee may work twelve-hour days and must be able to work day or night shifts as required.
Requirements
- Three to four years of experience in quantity food production and/or the restaurant industry.
- One year of supervisory experience.
- Thorough knowledge of the HACCP program.
- Ability to interpret and disseminate safety, operations, and maintenance documents and manuals.
- Interpersonal and excellent communication skills.
- Knowledge of federal, state, and local laws concerning food service operations.
- Excellent customer service skills and ability to speak in front of a group.
- Proficiency with Microsoft Suite (Word, Excel, Access, and Outlook) and restaurant programs.
- Good attitude and ability to work as a team member.
- Self-motivation and ability to work effectively with minimal supervision.
- Ability to multitask efficiently, work in a fast-paced environment on multiple projects, and maintain strong attention to detail.
- Ability to maintain proper hygiene and adhere to the proper dress code.
- Alaska Driver’s License.
- ServSafe certification.
- Food Handler’s Card.
Nice To Haves
- Associate’s degree in Culinary Arts (preferred).
Responsibilities
- Direct, plan, and supervise kitchen staff and restaurant operations.
- Oversee ordering of food items and supplies, including preparing purchase requisitions for approval by the Hotel & Restaurant Manager and negotiating prices and supplies with representatives.
- Implement appropriate procedures for receiving, storing, handling, preparing, and distributing food; check the quantity and quality of received products.
- Maintain sanitation and safety of equipment operations and cleaning, inventory controls, temperature controls, and compliance with food safety regulations.
- Analyze and estimate food requirements; determine production schedules and staffing needs for timely service.
- Determine food presentation and create decorative food displays.
- Inspect supplies, equipment, and work areas for compliance with safety standards.
- Instruct cooks and other workers in food preparation, cooking, garnishing, and presentation.
- Check the quality of raw and cooked food products against standards.
- Meet with customers to discuss menus for special occasions.
- Collaborate with other personnel to develop recipes and menus, considering seasonal ingredient availability and expected customer volume.
- Record production and operational data on designated forms.
- Interpret and enforce state and safety guidelines and standards for food handling and kitchen procedures.
- Carry out supervisory duties in accordance with organizational policies and applicable laws, including performance reviews and employee relations.
- Contribute to building a positive team and perform other duties as required.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
