Alaska Christian College Cook / Prep Cook in Soldotna, Alaska

This position is involved in the daily operations of a commercial kitchen throughout the academic year. Experience in a food service position is preferred since knowledge of raw materials, productions processes, quality control, and other techniques for maximizing the effective manufacture and serving of food is necessary. The person must have or be willing to acquire ServSafe Certification. Qualified candidates should send a cover letter and current resume. JOB TITLE: Cook DEPARTMENT: Operations REPORTS TO: Food Services Manager and/or Lead Cook/Assistant Manager Part-time, Regular, Non-Exempt PURPOSE: Serves as the main cook in the absence of the Lead Cook/Assistant Manager. Also participates in the execution of catering events during the summer break. RESPONSIBILITIES: Prepare and serve meals for students and staff using established menus and recipes. Maintains a clean, safe, and unobstructed workspace through general cleaning of the kitchen and dining areas and maintain organized storage areas. Maintain facility areas to comply with all safety, sanitation, fire codes and guidelines. Wash pots, pans, dishes, utensils, and other cooking equipment. General cleaning of kitchen and dining areas. Notify the Food Service Manager and/or Lead Cook/Assistant Manager when inventory of supplies gets low. Monitor portion sizes and presentation. Prepare and serve meals at catering events. Maintain a positive, wholesome and nutritional dining and work environment. SUPERVISORY RESPONSIBILITIES: Student workers and volunteer help. MINISTRY EXPECTATIONS: Alaska Christian College esteems our students and co-workers and values each as members of our community of faith. Students, faculty, staff, visitors, and vendors are all considered to be customers and it is the duty of each employee, regardless of their position, to perform to a high level of customer service. All employees are encouraged to develop meaningful relationships with students and other staff to promote the mutual growth of deeper whole-life discipleship. REQUIREMENTS: Must have or being willing to acquire ServSafe Certification. Must possess knowledge of raw materials, productions processes, quality control, and other techniques for maximizing the effective manufacture and serving of food. Good communication skills, both verbally and written. Be able to work independently and show good judgment. Must possess knowledge of catering operations, garnish and food presentation. Must have good communication skills, both verbally and written. Must have the ability to listen to and understand information being presented and be able to follow written instructions. Detail oriented, with high degree of accuracy and skill in all work performed. Must have the ability to keep hands and arms steady when necessary and to move quickly. Functions well in a cross cultural environment, has a teachable attitude, is willing to be a team player. Must be able to use relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. Must be adaptable, with the ability to maintain composure in difficult situations. Must be organized, efficient, and show good time management skills. Must be reliable and dependable with regular, timely attendance. STATEMENT OF UNDERSTANDING: This job description is intended to describe the general nature of the work being performed by the person assigned to this position and does not state or imply that it is all-inclusive. Other duties and responsibilities may be added with consideration of the job requirements and skills needed and can be changed verbally or in writing at the discretion of the jobs immediate supervisor.