Silver Bay Seafoods

Chef

Category
Galley

Overview

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.

Responsibilities

  • Oversee calculating food costs and staff requirements
  • Supervise cooking activities of line cooks
  • Ensure kitchen staff follows food recipes and portion servings
  • Manage inventory levels of food supplies, determine amounts of required supplies, and supervise storage and use of leftover uncooked products
  • Oversee the proper rotation of food to ensure quality and freshness
  • Conduct on-going inspection of kitchen equipment and oversee proper use of major kitchen equipment to and ensure employees follow industry safety and sanitation requirements
  • Negotiate cost of supplies, equipment purchases, repairs and maintenance with vendors
  • Manage kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and carrying out disciplinary action as necessary in accordance with SBS policies and applicable laws.
  • Maintain a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements; instructing staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues; ensuring clean and orderly refrigerators and kitchen area.

Qualifications

  • At least three years related experience which could include experience as line cook or in a catering environment
  • Hands-on chef experience required to manage high volume food service operations
  • Ability to read recipes and scale to appropriate number of servings
  • Knowledge of sanitation code and food safety regulations
  • Basic math skills
  • Food handlers certification
  • Must be able to lift heavy objects (up to 50 lbs.) and carry materials from one point to another.
  • Must be able to perform repetitive work, stand, bend, twist and constantly work with your hands.
  • Work very long hours (up to 12 (+) hours a day, 6-7 days a week

ASSESSMENT

Sorry the Share function is not working properly at this moment. Please refresh the page and try again later.
Share on your newsfeed