The Chef will plan, direct, participate and supervise food service activities at the Sitka plant. This involves preparation and delivery of four daily meals for SBS employees. Meals are served buffet style. The incumbent will plan and develop recipes taking into account food budget requirements while maintaining overall food quality & consistency.
The plant operates 24 hours/day 7 days a week during the processing season. This position requires being activity involved in food preparation while directing the activities of a prep cook and kitchen helpers. The Chef will oversee overall kitchen organization, sanitation and safety. The Kitchen Manager sets an example for the department staff in work ethic, safety protocol, and attitude.