Meals - Barrow, AK)

NANA Management Services•Anchorage, AK

21d•Remote

About The Position

The Sous Chef position is responsible for the preparation, production, and quality presentation of a variety of foods. This position will support food service production at Ilisagvik College in Barrow, AK. This is a rotational position working 3-weeks on & 3-weeks off. Approximate hours worked per week is 70-75hrs. The point of hire origin is Anchorage, AK. Housing is provided including three meals per day. Daily service for breakfast, lunch and dinner will be approximately 35 students or more per meal service.

Requirements

Must have an Alaska Food Handler’s Card or ServSafe contingent upon 30 days of hire.
Must have two (2) years of documented sous chef experience working in a commercial kitchen supporting a food service operation in a restaurant, hotel, higher education, or hospital setting.
Must have knowledge and training in using a variety of food production equipment.
Must be able to work independently and complete assignments in a timely manner.
Contract requires employees to speak, understand, read, and write English.

Nice To Haves

Must have a High School Diploma or GED equivalent.
Some baking experience is highly desired.
Formal culinary training.
A valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance policy.

Responsibilities

Assume 100% responsibility for quality of products served.
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
Prepares a variety of proteins such as meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
Ensures all catering activities and services are provided in a high quality, consistent, and cost-effective manner.
Maintains a clean and sanitary workstation.
Follows proper plate presentation and garnish set up for all dishes.
Assists in food prep assignments during off-peak periods as needed.
Attends all scheduled employee meetings and brings suggestions for improvement.
Meets with supervisors to discuss daily menus, issues, and problems.
Supports an effective safety program.
This position is responsible for the supervision of staff.
Performs other duties as assigned by the Management Team.