Sous Chef - Coffee Point – Egegik, Alaska at E&E Foods Inc

Egegik, Alaska, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Jul, 26

Salary

20.0

Posted On

14 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen management, Food preparation, Inventory management, Staff supervision, Sanitation, Food protection manager certification, Communication, Teamwork, Deadline management, Menu planning, Logistics, Cleaning, Winterization

Industry

Food and Beverage Manufacturing

Description

Description E&E Foods is launching a search for a Seasonal Sous Chef at our Coffee Point plant in Egegik, AK. This job requires an experienced chef who is able to work effectively in a seasonal kitchen operation which provides 3 daily meals to 180 to 210 people. Finally, the successful candidate will be a team player with the ability to handle deadline driven environments. The successful candidate: The seasonal sous chef must have 3 years’ recent kitchen experience with camp/dorm style serving preferred. They must be self-directed, well organized and comfortable in a diverse living and working environment. They must be able to work a 7-day a week, 12 hour a day schedule. In addition, they must be willing to work in a remote location under, at times, challenging conditions. Finally, they will need to possess good verbal communication skills. Requirements Key Responsibilities: 1. Plan and prepare all meals with assistance of galley crew. 2. Insure to-go meals are prepped and delivered to employees at off-site locations 3. Train and supervise galley crew. 4. Maintain safe and sanitary conditions at all times. 5. Work with Galley Manager to track inventory 6. Work with Galley Manager to prepare and submit bi-weekly fly in produce orders. 7. Work with Galley Manager to provide detailed post season inventory of all consumable and non-consumable products. 8. Clean and winterize galley at end of season. 9. Work with Galley Manager to complete end of season inventory and 2024 order list. Required Skills/Abilities: · 3 years’ recent kitchen manager or head cook experience. · Must have Food Protection Manager certification · Must be at least 18 years of age · Must show availability to work in the USA · Able to work with minimal supervision · Able to take direction and respond to feedback · Able to work in fast paced, deadline driven environment · Must be able to stand, walk and work for 12+ hours, 7 days a week. Salary & Benefits: · The starting wage is $20.00 per hour $30.00 per hour OT (OT after 8 regular hours in a day, and 40 regular hours in a week). · Airfare to and from Coffee Point from nearest major airport. · Free Room and Board, private room. THE WORK ENVIRONMENT is weather dependent: ranging from warm and sunny to cold, windy and wet. Working outdoors in a remote environment is not an experience for everyone, and candidates should understand their limitations. People who struggle with mobility should consider employment in another department or a different industry. NATURE & HOURS OF WORK: The season runs from May to early August. Hours and days of work are entirely dependent upon the Alaska Department of Fish & Game’s announced fishing openings, which are determined by pre-/mid-season predictions and actual fish movement. While we can't guarantee any definite number of hours, when the fishers are fishing, we are buying - this requires working on a shifting, tidal schedule and can run anywhere from nothing to more than sixteen hours per day, seven days a week. [EH1] LIVING CONDITIONS: Our seafood processing facilities are a very remote part in Alaska. Housing – will have own room with shared bathroom facilities. There are no health care options readily accessible. There is no cellphone signal and limited internet available. Communication is very limited. ADA: EE Foods is committed to working with and providing reasonable accommodations to individuals with disabilities. EEOC: EE Foods is an equal opportunity employer and does not discriminate on the basis of race, color, religious creed, national origin, sex, sexual orientation, gender identity, genetic information, military service, age, ancestry, or disability. Previously incarcerated, BIPOC, women and LGBTQ individuals are strongly encouraged to apply! [EH1]The cook job is not dependent on fish

Responsibilities

The Sous Chef is responsible for planning and preparing three daily meals for 180 to 210 people while maintaining safe and sanitary kitchen conditions. They will also supervise the galley crew, manage inventory, and coordinate produce orders with the Galley Manager.