Advance your skill and passion for food by assisting in providing meals for 10-30 employees. Enjoy the pristine wilderness and scenery Alaska has to offer in a unique, off-grid setting surrounded by mountains and forests. Abundant hiking, fishing and outdoor exploration in the Prince William Sound.

Position Title: FOOD SERVICE COOK II
Category:Full time, Temporary
Payroll Classification:Hourly, Non-exempt
Location:Remote (off-grid), Hatchery or Field Station
Customary Work Hours:40-to-50 hour workweek

Essential Functions:Work performed at any hatchery or remote location as needed. Must be able to move about freely; ability to lift and carry 30 pounds; ability to climb stairs; ability to climb aboard small aircraft; use telephones and computers unimpaired. Must be able to read, write, speak and understand the English language. Must be able to hear and see to receive verbal and written instructions.

Basic Function:The Food Service Cook functions as part of the hatchery operations team in the cultivating and rearing of fish. Under direct supervision, performs routine semi-skilled work in various aspects of food service, complying with all applicable sanitation, health, and personal hygiene standards.
Food Service Cook II- This class is the developmental level in the food service cook series. Incumbents perform routine and repetitive kitchen tasks such as simple food preparations, assist in simple cooking, serve food, and clean food service equipment and areas.

Description of duties and tasks:
Under direction, assists in preparing three meals per day with a minimum of one featured entree per meal accompanies by two side dishes.Assists in food production planning to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved.Stores food properly and safely, marking the date and item.Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.Leads by example work flow or scheduling to other crew members in a team.Performs related duties as assigned.
Knowledge, Skills, and Abilities:
Knowledge and ability to use kitchen tools and cleaning equipment safely and effectively.Knowledge of the practices, methods and procedures of volume food preparation, cooking times and serving temperatures.Knowledge of food handling, storage, and rotation techniques to avoid cross-contamination and recognize critical control points.Knowledge of computer operations and software.Skill in working in an atmosphere of teamwork.