Head Cook (T/V Hannah)

Northline Seafoods

3d•Onsite

About The Position

Northline Seafoods is a growing seafood processing company looking for an experienced and motivated Head Cook to lead our vessel galley staff in the ordering, planning, and preparation of all meals aboard our freezer barge Hannah during the Bristol Bay processing season. The season generally goes from early June until mid-August, though pre-season planning will require part time employment by early April. As we grow, we’re looking for an all-hands-on-deck perspective.

Requirements

Ability to work 12+ hour days, 7 days per week over a 70+ day season.

Nice To Haves

Minimum of 5 years’ cooking experience. At least 2 years cooking for a high-volume operation.
Previous experience developing menus and building out food orders for cafeteria style operations.
Previous experience cooking aboard a fishing or processing vessel is highly preferred.
Previous supervisory experience in a food production environment.
Has extensive knowledge of all aspects of galley operations including proper food handling and storage, preparation, temperature control, sanitation, and general cleanliness.
Ability to operate and train on general galley equipment including ovens, stoves, broilers, grills, fryers, steam tables, slicers, mixers, dishwashers, etc.
Currently has, or can obtain within 30 days of employment, an Alaska food workers card.
Currently has, or can obtain within 30 days of employment, an Alaska food managers certification.
Ability to solve problems and make clear rational decisions in a fast-paced work environment.

Responsibilities

Pre-season duties will include stocking the galley with cooking equipment, cooking utensils, and other necessary galley equipment.
Coordinate, train and supervise a staff consisting of a second cook and 2 galley assistants.
Plan, order and prepare 3-4 meals per day for a maximum crew of 100 in coordination with the galley staff.
Plan menus for all meals while adhering to budgeted meal costs.
Be the main point of contact for all food vendors prior to and during the season.
Ensure that all safe food handling practices are strictly followed, and the galley is operated in a manner that is always audit ready.
Conduct daily walk throughs of galley and food storage areas to ensure cleanliness and adequate stock.
Maintain a high level of professionalism and a customer service mindset toward the crew on the barge.
Address issues as they arise, particularly in the areas of cleanliness and employee performance.
Ensure the galley is operated under applicable standards for food safety, sanitation and infection prevention.
Operate and train galley staff in safety protocols with a zero-accident tolerance mindset.
All other duties as assigned.