Cook - Qayaq Construction
Overview:
Summary Prepare and cook large quantities of food for remote construction camp. Thisnonexempt position is responsible for the daily preparation, production, stockingand presentation of a variety of foods, entrees/soups, salads, salad baraccompaniments, pantry production, maintaining serving line levels, or thecleaning and sanitizing of preparation areas and equipment, and baking. Must haveown transportation. No travel or lodging provided.
Responsibilities:
Essential FunctionsClean, cut, and cook meat, fish, or poultry.Cooks such food items as dinner foods, coffee, drinks, tray items,sandwiches, salad dressings, meat items, cheese or vegetable trays, salad bar items, etc.according to menus, or numbers of portions to be served.Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanlinessand functional operation.Apportion and serve food to field employees.Wash pots, pans, dishes, utensils, and other cooking equipment.Compile and maintain records of food use and expenditures.Take inventory of supplies and equipment.Bake breads, rolls, and other pastries.Check that food supplies are properly rotated.Prepare all food to meet quantity and service schedule.Handle food in accordance with sanitary procedures and standards.Comply with all federal, state and local regulatory procedures regarding food production.Maintain kitchen sanitation and safety standards.Ensure proper sanitation and storage of kitchen equipment.Sweep, mop, scrub, strip, extract, wax, buff, vacuums, etc. all types of floors.Dust, wipe or clean various surface areas.Make sure bathrooms are clean and sanitized.Use appropriate equipment and cleaning solutions for all tasks.Removes and transports trash to the appropriate disposal area.Periodically performs a variety of special duties such as certain types of laundry duties or scheduled cleaning tasks.Other duties as assigned.Knowledge and Critical Skills/Expertise:Commercial use broilers — Broilers; SalamandersCommercial use cutlery — Chefs' knives; Oyster knives; Paring knives; Serrated blade knivesCommercial use food slicers — Bread slicers; Food slicers; MandolinesCommercial use ranges — Electric stoves; Gas stovesDomestic strainers or colanders — Sieves; StrainersKnowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.Must possess ability to be creative while cooking.Ability to work independently as well as work as part of team.Ability to work early morning or evening shifts, as well as days, weekends and holidays.Ability to maintain a positive and productive work ethic.Ability to work productively with other staff in the workplace.Good judgment and problem solving skills.Act in a courteous and professional manner and successfully communicate to personnel, contractors, and residents of the community.Ability to multi-task and maange priorities effectively
Qualifications:
Required Experience:High School Diploma/or EquivalentMust hold a current Food Worker Card issued by ADEC 4 years experience.Physical Demands:Remaining on one’s feet in an upright position at a workstation without moving about forextended periods of time.Walking: Moving about on footLifting: Raising or lowering an object from one level to another (includes upward pulling) 25-50 lbs.Carrying: Transporting an object, usually holding it in the hands or arms, or on the shoulderPushing: Exerting force upon an object so that the object moves away from the force(Includes slapping, striking, kicking and treadle actions)Pulling: Exerting force upon an object so that the object moves toward the force Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles using feet and legs or hands and arms. Body agility is emphasizedBalancing: Maintaining body equilibrium to prevent falling when walking, standing, crouching,or running on narrow, slippery, or erratically moving surfaces; orStooping: Bending body downward and forward by bending spine at the waist, requiring full use of the lower extremities and back musclesHandling: Seizing, holding, grasping, turning, or otherwise working with hand or hands.Fingers are involved only to the extent that they are an extension of the hand, such as toturn a switch or shift automobile gearsPicking, pinching, or otherwise working primarily with fingers rather than with the whole hand or arm as in handling Environmental Conditions:Often a chef is expected to work long hours and weekends, in sometimes hot and humidconditions.Cuts and burns are common injuries for chefs as they work with sharp knives and hotappliances.Work hours may fluctuate outside of normal duty hours.Loud noises, and/or extremes of heat or cold.Work environment is that of a construction site.Applicant may be subject to environmental conditions such as cold, heat, exposed to noise, hazards, and/or close quarters. Applicant must be aware of work environment at all times.Important Notice Candidates must pass a background check in order to fill this position. #LI-WW1
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Summary Prepare and cook large quantities of food for remote construction camp. Thisnonexempt position is responsible for the daily preparation, production, stockingand presentation of a variety of foods, entrees/soups, salads, salad baraccompaniments, pantry production, maintaining serving line levels, or thecleaning and sanitizing of preparation areas and equipment, and baking. Must haveown transportation. No travel or lodging provided.
Responsibilities:
Essential FunctionsClean, cut, and cook meat, fish, or poultry.Cooks such food items as dinner foods, coffee, drinks, tray items,sandwiches, salad dressings, meat items, cheese or vegetable trays, salad bar items, etc.according to menus, or numbers of portions to be served.Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanlinessand functional operation.Apportion and serve food to field employees.Wash pots, pans, dishes, utensils, and other cooking equipment.Compile and maintain records of food use and expenditures.Take inventory of supplies and equipment.Bake breads, rolls, and other pastries.Check that food supplies are properly rotated.Prepare all food to meet quantity and service schedule.Handle food in accordance with sanitary procedures and standards.Comply with all federal, state and local regulatory procedures regarding food production.Maintain kitchen sanitation and safety standards.Ensure proper sanitation and storage of kitchen equipment.Sweep, mop, scrub, strip, extract, wax, buff, vacuums, etc. all types of floors.Dust, wipe or clean various surface areas.Make sure bathrooms are clean and sanitized.Use appropriate equipment and cleaning solutions for all tasks.Removes and transports trash to the appropriate disposal area.Periodically performs a variety of special duties such as certain types of laundry duties or scheduled cleaning tasks.Other duties as assigned.Knowledge and Critical Skills/Expertise:Commercial use broilers — Broilers; SalamandersCommercial use cutlery — Chefs' knives; Oyster knives; Paring knives; Serrated blade knivesCommercial use food slicers — Bread slicers; Food slicers; MandolinesCommercial use ranges — Electric stoves; Gas stovesDomestic strainers or colanders — Sieves; StrainersKnowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.Must possess ability to be creative while cooking.Ability to work independently as well as work as part of team.Ability to work early morning or evening shifts, as well as days, weekends and holidays.Ability to maintain a positive and productive work ethic.Ability to work productively with other staff in the workplace.Good judgment and problem solving skills.Act in a courteous and professional manner and successfully communicate to personnel, contractors, and residents of the community.Ability to multi-task and maange priorities effectively
Qualifications:
Required Experience:High School Diploma/or EquivalentMust hold a current Food Worker Card issued by ADEC 4 years experience.Physical Demands:Remaining on one’s feet in an upright position at a workstation without moving about forextended periods of time.Walking: Moving about on footLifting: Raising or lowering an object from one level to another (includes upward pulling) 25-50 lbs.Carrying: Transporting an object, usually holding it in the hands or arms, or on the shoulderPushing: Exerting force upon an object so that the object moves away from the force(Includes slapping, striking, kicking and treadle actions)Pulling: Exerting force upon an object so that the object moves toward the force Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles using feet and legs or hands and arms. Body agility is emphasizedBalancing: Maintaining body equilibrium to prevent falling when walking, standing, crouching,or running on narrow, slippery, or erratically moving surfaces; orStooping: Bending body downward and forward by bending spine at the waist, requiring full use of the lower extremities and back musclesHandling: Seizing, holding, grasping, turning, or otherwise working with hand or hands.Fingers are involved only to the extent that they are an extension of the hand, such as toturn a switch or shift automobile gearsPicking, pinching, or otherwise working primarily with fingers rather than with the whole hand or arm as in handling Environmental Conditions:Often a chef is expected to work long hours and weekends, in sometimes hot and humidconditions.Cuts and burns are common injuries for chefs as they work with sharp knives and hotappliances.Work hours may fluctuate outside of normal duty hours.Loud noises, and/or extremes of heat or cold.Work environment is that of a construction site.Applicant may be subject to environmental conditions such as cold, heat, exposed to noise, hazards, and/or close quarters. Applicant must be aware of work environment at all times.Important Notice Candidates must pass a background check in order to fill this position. #LI-WW1
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