Overview
Summary
Prepare and cook large quantities of food for remote construction camp. This
nonexempt position is responsible for the daily preparation, production, stocking
and presentation of a variety of foods, entrees/soups, salads, salad bar
accompaniments, pantry production, maintaining serving line levels, or the
cleaning and sanitizing of preparation areas and equipment, and baking. Must have
own transportation. No travel or lodging provided.
Responsibilities
Essential Functions
Clean, cut, and cook meat, fish, or poultry.
Cooks such food items as dinner foods, coffee, drinks, tray items,
sandwiches, salad dressings, meat items, cheese or vegetable trays, salad bar items, etc.
according to menus, or numbers of portions to be served.
- Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness
and functional operation.
Apportion and serve food to field employees.
Wash pots, pans, dishes, utensils, and other cooking equipment.
Compile and maintain records of food use and expenditures.
Take inventory of supplies and equipment.
Bake breads, rolls, and other pastries.
Check that food supplies are properly rotated.
Prepare all food to meet quantity and service schedule.
Handle food in accordance with sanitary procedures and standards.
Comply with all federal, state and local regulatory procedures regarding food production.
Maintain kitchen sanitation and safety standards.
Ensure proper sanitation and storage of kitchen equipment.
Sweep, mop, scrub, strip, extract, wax, buff, vacuums, etc. all types of floors.
Dust, wipe or clean various surface areas.
Make sure bathrooms are clean and sanitized.
Use appropriate equipment and cleaning solutions for all tasks.
Removes and transports trash to the appropriate disposal area.
Periodically performs a variety of special duties such as certain types of laundry duties or scheduled cleaning tasks.
Other duties as assigned.
Knowledge and Critical Skills/Expertise:
Commercial use broilers - Broilers; Salamanders
Commercial use cutlery - Chefs' knives; Oyster knives; Paring knives; Serrated blade knives
Commercial use food slicers - Bread slicers; Food slicers; Mandolines
Commercial use ranges - Electric stoves; Gas stoves
Domestic strainers or colanders - Sieves; Strainers
Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment,meeting quality standards for services, and evaluation of customer satisfaction.
Must possess ability to be creative while cooking.
Ability to work independently as well as work as part of team.
Ability to work early morning or evening shifts, as well as days, weekends and holidays.
Ability to maintain a positive and productive work ethic.
Ability to work productively with other staff in the workplace.
Good judgment and problem solving skills.
Act in a courteous and professional manner and successfully communicate to personnel, contractors, and residents of the community.
Ability to multi-task and maange priorities effectively
Qualifications
Required Experience:
Physical Demands:
- Remaining on one's feet in an upright position at a workstation without moving about for
extended periods of time.
50 lbs.
Carrying: Transporting an object, usually holding it in the hands or arms, or on the shoulder
Pushing: Exerting force upon an object so that the object moves away from the force
(Includes slapping, striking, kicking and treadle actions)
Pulling: Exerting force upon an object so that the object moves toward the force
Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles using feet and legs or hands and arms. Body agility is emphasized
Balancing: Maintaining body equilibrium to prevent falling when walking, standing, crouching,
or running on narrow, slippery, or erratically moving surfaces; or
Stooping: Bending body downward and forward by bending spine at the waist, requiring full use of the lower extremities and back muscles
Handling: Seizing, holding, grasping, turning, or otherwise working with hand or hands.
Fingers are involved only to the extent that they are an extension of the hand, such as to
turn a switch or shift automobile gears
- Picking, pinching, or otherwise working primarily with fingers rather than with the whole hand or arm as in handling
Environmental Conditions:
- Often a chef is expected to work long hours and weekends, in sometimes hot and humid
conditions.
- Cuts and burns are common injuries for chefs as they work with sharp knives and hot
appliances.
Work hours may fluctuate outside of normal duty hours.
Loud noises, and/or extremes of heat or cold.
Work environment is that of a construction site.
Applicant may be subject to environmental conditions such as cold, heat, exposed to noise, hazards, and/or close quarters. Applicant must be aware of work environment at all times.
Important Notice
Candidates must pass a background check in order to fill this position.
#LI-WW1
Applicants may be subject to a pre-employment drug & alcohol screening and/or random drug screen, and must follow UIC's Non-DOT Drug & Alcohol Testing Program requirements. If the position requires, an applicant must pass a pre-employment criminal background history check. All post-secondary education listed on the applicant's resume/application may be subject to verification.
Where driving may be required or where a rental car must be obtained for business travel purposes, applicants must have a valid driver license for this position and will be subject to verification. In addition, the applicant must pass an in-house, online, driving course to be authorized to drive for company purposes.
UIC is an equal opportunity employer. We evaluate qualified applicants without regard to race, age, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other protected characteristics EOE/D/V. In furtherance, pursuant to The Alaska Native Claims Settlement Act 43 U.S.C. Sec. 1601 et seq., and federal contractual requirements, UIC and its subsidiaries may legally grant certain preference in employment opportunities to UIC Shareholders and their Descendants, based on the provisions contained within The Alaska Native Claims Settlement Act. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities. Please view Equal Employment Opportunity postershere (https://www.eeoc.gov/sites/default/files/2023-06/22-088_EEOC_KnowYourRights6.12ScreenRdr.pdf) .
All candidates must apply online at www.uicalaska.com , and submit a completed application for all positions they wish to be considered. Once the employment application has been completed and submitted, any changes to the application after submission may not be reviewed. Please contact a UIC HR Recruiter if you have made a significant change to your application. In accordance with the Americans with Disabilities Act of 1990 (ADA), persons unable to complete an online application should contact UIC Human Resources for assistance www.uicalaska.com/careers/recruitment/ .
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access t
