Seasonal Head Cook - Remote Alaska Camp

DUS Website•North Slope, AK

6d•Onsite

About The Position

We are seeking experienced Seasonal Head Cooks for remote camp operations on Alaska’s North Slope. Head Cooks oversee daily kitchen and food service operations, prepare meals, supervise and train kitchen staff, plan menus, manage inventory and ordering, and maintain positive relationships with clients and customers. At smaller camps, the role may also oversee housekeeping services. The season runs approximately from mid-December through mid-April, depending on weather conditions. The rotational schedule is three weeks on and three weeks off, with 12-hour shifts and approximately 84 hours per work week, including 40 straight-time hours and 44 overtime hours. The company arranges and pays for flights between Anchorage and the job site. Room and board are provided at no cost while working in camp. Anchorage is the point of hire.

Requirements

Must be at least 18 years old.
Must be able to work away from home for three consecutive weeks.
High school diploma or GED.
2–3 years of high-volume food production and supervisory experience.
Valid driver’s license.
Current ServSafe Manager Certification.
Proficiency in Microsoft Office.
Able to read, write, speak, and understand English.
Able to work independently and use good judgment.
Must be comfortable living and working in a remote camp with shared housing.
Must pass a drug test, post-offer fitness-for-duty test, and criminal background check.

Responsibilities

Oversee daily kitchen and food service operations.
Supervise, schedule, train, and support kitchen staff and, at smaller camps, housekeeping staff.
Plan menus, prepare meals, and oversee food preparation and service.
Maintain food quality, presentation, cleanliness, and service standards.
Conduct daily pre-meal checks of food service areas for cleanliness, stock, and appearance.
Manage food and supply ordering, inventory, storage, and stock rotation.
Monitor food production and minimize waste.
Follow and enforce food safety, sanitation, HACCP, and ServSafe requirements.
Lead required safety meetings and ensure staff follow safety procedures and use required PPE.
Maintain positive relationships with clients, customers, residents, and coworkers.
Respond to customer feedback and help improve food quality and service.
Complete required reports, paperwork, and training.
Coordinate catering, holiday meals, and special events.
Follow company and client policies and requirements.