ESS/Alaska Railroad - Lead Cook, Summer Train

ESS Support Services Worldwide; Anchorage (AK); On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player is seeking a Lead Cook for the Alaska Railroad 2025 Summer Season. In this exciting role, you will take charge of all kitchen operations, ensuring the highest quality of food preparation and service. Your responsibilities will include cooking a variety of meats, seafood, and vegetables, as well as managing inventory and maintaining a clean workspace. This position offers the unique opportunity to work in a dynamic environment with the potential for overtime. If you are passionate about culinary excellence and ready for a challenging yet rewarding experience, this role is perfect for you.

Qualifications

• Professional cooking experience is required for this role.
• Must be able to follow recipes and maintain food quality.

Responsibilities

• Responsible for cooking and preparing a variety of food items.
• Ensure cleanliness and organization of the kitchen workspace.

Skills

Professional cooking experience

Ability to follow recipes

Food safety knowledge

Inventory management

Ability to work long hours

Education

One-year certificate from college or technical school

Related experience and/or training

Tools

Kitchen equipment (broilers, ovens, grills)

Standard Recipe Card

Job description

We are accepting applications for the Alaska Railroad 2025 Summer Season!

Job Title: Lead Cook

Location: Anchorage

Reports To: Onboard Captain, Alaska Railroad Project Operations Manager

Training Begins in April 2025

First Train Runs Early May 2025

Summary: As Lead Cook, you are responsible for all product that comes into and goes out of the kitchens. Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation, including plating and garnishing of all menu items. This position works 4-5 days a week 14-16 hours a shift. Expect to make 4 to 6 hours of overtime per shift.

Qualifications: Professional cooking experience is required. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Essential Duties and Responsibilities include the following: Other duties may be assigned.

1. Zero tolerance for theft; all food produced must have a ticket, responsible for inventories/pars, utilizing all previous shifts acceptable leftovers.
2. Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, and a variety of other kitchen equipment.
3. Lead Cooks assume 100% responsibility for quality of products served.
4. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
5. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
6. Portions food products prior to cooking according to standard portion sizes and recipe specifications.
7. Maintains a clean and sanitary work-station area, including counters, shelves, grills, broilers, pasta cookers, saute burners, convection oven, flat top range, and refrigeration equipment.
8. Uses our Standard Recipe Card for preparing all products. Does not rely on the memory of themselves or other employees.
9. Prepares items for broiling, grilling, sauteing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
10. Follows proper plate presentation and garnish set up for all dishes.
11. Handles, stores, and rotates all products properly.
12. Assists in food prep assignments.
13. Washes and stores all tableware and kitchenware.
14. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
15. Attends all scheduled employee meetings and brings suggestions for improvement.
16. Performs other related duties as assigned by the Project Manager.
17. Assists at depots and stops with the safe loading and unloading of passengers, assisting physically challenged and special groups by opening doors, operating chair lift, etc.
18. Must be willing to substitute in at other, local ESS units on days off when needed.
19. Stay overnight in Fairbanks often.
20. Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the Project Manager or immediate supervisor.

Certificates, Licenses, Registrations: AK State Food Workers Card, CPR & First Aid Certifications

Education and/or Experience: One-year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience.

Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports/orders. Ability to speak effectively before customers.

Mathematical Skills: Ability to add, subtract and calculate figures and amounts such as discounts.

Other Qualifications:

1. Work a minimum of 14 hours on moving railcar, multiple days in a row.
2. Ability to work a schedule that can shift and change daily.

Physical Demands: While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; balance while train in motion; talk or hear and taste or smell. The employee is frequently required to stoop. The employee must frequently lift and/or move up to 40 pounds up to chest level and 20 or less above chest level. Specific vision abilities required by this job include close vision, peripheral vision, and depth perception.

Work Environment: While performing the duties of this job, the employee is regularly exposed to moving mechanical parts, heat, motion, cleaning chemicals. The noise level in the work environment is moderately loud. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.