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Prince William Sound Aquaculture Corporation (PWSAC) is a private, non-profit hatchery association founded in 1974 by a local commercial fishermen’s organization to optimize Alaska’s wild salmon resources. PWSAC produces hatchery-born, ocean raised wild salmon for the commercial, sport, personal use, and subsistence fisheries in the Prince William Sound and Copper River regions.
PWSAC is looking for temporary, full-time Food Service Cooks to provide wholesome meals and a positive atmosphere for our remote hatchery crews at Cannery Creek Hatchery. Food Service Cook projects are available at our remote salmon hatcheries until November 2020. Free room and board provided on-site.
Nestled in the scenic Unakwik Inlet of the Prince William Sound, Cannery Creek Hatchery has a residing crew of seven (7) and a temporary peak crew up to twenty-five (25).
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Basic Function: The Food Service Cook III functions as part of the hatchery operations team in the cultivating and rearing of fish. Under general direction, implements the authorized meal plan schedule by preparing and directing the preparation of food to be served, complying with all applicable sanitation, health, and personal hygiene standards.
Essential Functions: Work performed at any hatchery or remote location as needed. Must be able to move about freely; ability to lift and carry 30 pounds; ability to climb stairs; ability to climb into small aircraft; use telephones and computers unimpaired. Must be able to read, write, speak, and understand the English language. Must be able to hear and see to receive verbal and written instructions.
Description of duties and tasks:
In coordination with the foodservice support team, prepares grocery orders for perishable foods, dairy and needed supplies with at least a one-week lead-time for order fulfillment.
Documents and inventories all incoming food and supply orders.
Assists in preparing weekly work schedules with the Hatchery Manager.
Implements the authorized meal plan schedule to create varied, nutritious meals and snacks.
Prepares three meals per day with a minimum of one featured entrée per meal accompanied by two side dishes.
Plans food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved.
Completes frozen and dry goods inventories quarterly and at the end of the season.
Ensures proper food storage and safety, marking the date and item.
Monitors daily temperatures of refrigerators and freezers.
Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.
Supervises and participates in daily clean-up of the kitchen and common dining areas.
Supervises and participates in routine cleaning of freezers and refrigerators.
Responsible for the security of kitchen and food storage areas.
Supervises lower-level commissary cooks.
Within the foodservice section, assures implementation of the hatchery safety program and related functions.
Recommends procedures, techniques, and new equipment to improve work efficiencies or adaptation to new techniques.
Performs related duties as assigned.
Knowledge, Skills, and Abilities:
Knowledge of the practices, methods, and procedures of volume food preparation, cooking times, and serving temperatures.
Knowledge of food handling, storage, and rotation techniques to avoid cross-contamination and recognize critical control points.
Knowledge of regular or modified diets/menus, content, and limitations.
Knowledge of computer operations and software.
Knowledge of personnel management; skill in creating and maintaining an atmosphere of teamwork.
Ability to prepare several menu items simultaneously, which may include both hot and cold items.
Ability to ensure the adequate kitchen and food supplies and equipment repair.
Ability to plan and prepare meals for transport to field operation areas.
Ability to assign, monitor, train, and evaluate daily tasks of lower-level food service cooks.
Skill in preparing, seasoning, cooking, and baking the full range of foodstuffs that meet the standards of taste, temperature, appearance, texture, and diet requirements.
Skill in resourceful creativity with supplies and inventory to minimize food waste.
Ability to organize time and prioritize activities, solve problems, and work independently within a team environment.
Minimum qualifications:
Post secondary training in an accredited vocational-training school in culinary arts; and two years of foodservice experience in a cafeteria, production kitchen or field camp.
Substitutions: Three years of progressively responsible work experience in foodservice will substitute for the required post-secondary vocational-training.
Must have a current driver’s license and the Alaska Food Worker’s Card.
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