Chief Cook

ASRC Federal; Alaska; On-site; USD 60,000 - 90,000; Full time

Job summary

ASRC Federal seeks a Chief Cook to provide technical oversight of food service operations in a demanding facility environment. You will lead cooks, develop menus, schedules, and inventories while ensuring safety and quality in line with regulations.

Strong leadership and budgeting skills are essential, as you will manage staff, coordinate meals, and maintain compliance with policies. This role requires U.S. citizenship and successful background checks.

Qualifications

• High school diploma or equivalent.
• Eight (8) years of hands-on dining facility operations in an institution setting in a lead position.
• Food handlers Card.
• U.S. citizen.
• Valid driver’s license with acceptable driving record.
• Ability to pass National Agency Check with Inquiries.
• Ability to pass pre-employment physical and drug test.
• Intermediate MS Word, Excel and Outlook.

Responsibilities

• Leads cooks and food service workers in volume preparation and timely service of food daily.
• Develops work plans, pull sheets, and cycle menus.
• Assigns, reviews, and evaluates work; adjusts schedules to maintain staffing levels.
• Oversees food prep according to standardized recipes and dietary instructions.
• Manages inventory, food orders, and budgetary expenditures.
• Inspects damaged goods, expiration dates, and rotates inventory.
• Instructs and monitors sanitation and kitchen cleanup.
• Performs related duties as assigned.

Skills

Leadership

Staff management

Menu planning

Budgeting

Education

Associates degree in Food Service Management

Tools

Microsoft Word

Excel

Outlook

Job description

Summary/General Description of Job:

The Chief Cook provides technical oversight and directs accomplishment of all operations of food services activities. The incumbent provides oversight for a wide range of food service activities such items as preparing and/or modifying menus, recipes, developing and maintaining work schedules, developing food orders, inventory control and accounting.

Essential Duties & Job Functions:

• Leads cooks and food service workers in volume preparation and timely service of food on daily basis; develops work
  plans, pull sheets, and cycle menus.
• Assigns, reviews, and evaluates the work of assigned food service workers; adjusts work assignments and schedules to
  maintain adequate staffing levels, and responds to fluctuating workloads.
• Provides oversight and assist in preparation of food, including regular and specialty items, according to standardized
  recipes in accordance with management directions, dietary manuals, verbal and written instructions, and/or developed
  cycle menus.
• Augments when required in gathering, combining, preparation, bakes, or cooks a variety of foods such as meat, seafood,
  poultry, fruits, vegetables, soups, sauces, gravies, salads, breads, and deserts as determined by menus or management.
• Verifies that food orders are accurately developed and filled while maintaining expenditures within established budgetary
  schedules.
• Inspects and submits reports for damaged goods upon receipt, expiration dates and maintains product rotation.
• Instructs, assigns, monitors, evaluates, food service workers in serving food and general kitchen sanitation and clean-up.
• Performs related work as assigned.

Accountable For:

• Common practices of government food service regulations and food handling rules.
• Practices and techniques used in a commercial food preparation environment.
• Safety practices and protective equipment used in commercial kitchens.
• Reading and following instructions, and perform basic math functions
• Maintaining inventory accountability and operations within established budgetary controls
• Communicating effectively, both orally and in writing
• Maintaining an organized work area
• Creating and maintaining a positive team atmosphere with effective interpersonal skills
• Working professionally with a variety of people and personalities.
• Working with little or no supervision

Work Conditions:

• This position is primarily and indoor position, but may need to spend extended periods within walk-in freezers or coolers. The employee is regularly required to talk and hear to provide and understand instructions, provide information and respond to safety warnings. Work conditions require the employee to stand long periods of time; stoop, kneel, crouch; taste or smell; The employee may frequently lift and/or move objects weighing up to 35 pounds without assistance and lift and/or move heavier objects with assistance.

Job Requirements (Education, Experience, Professional Associations):

Mandatory:

• High school diploma or equivalent.
• Eight (8) years of hands-on experience in dining facility operations in an institution-style setting in a lead position
• Food handlers Card
• U.S. citizen.
• Valid driver’s license with an acceptable driving record.
• Ability to pass National Agency Check with Inquiries.
• Ability to successfully pass a pre-employment physical and drug test.
• Proficient in Microsoft Word, Excel and Outlook at an intermediate level.

Preferred:

• Certified Food Professional
• Associates degree in Food Service Management.
• Previous experience working in a remote location
• Previous experience working on military installation