Head Cook - Remote Work

Anchorage, AK, USA|Remote, Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $15.00 - $21.50

Work Schedule

Rotating Shifts

Day Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee assistance program

safety training

Uniform allowance

Job Description

The hiring establishment is a company operating in the remote catering and food service sector, specifically serving remote camp environments. This company is known for providing high-quality food services in challenging locations, often in remote areas such as Alaska, where access and logistics require specialized knowledge and management. Their commitment to safety, quality, and operational excellence supports their mission, vision, and values consistently across all service locations. The company employs a wide range of catering and support staff and focuses on maintaining industry standards through rigorous training and compliance with safety and health regulations. Their operations are designed to meet the specific needs of remote workers and client contracts, ensuring timely, efficient, and safe delivery of food services in large volume and demanding conditions.

This role is for the position of Head Cook within the catering services, held in a remote camp atmosphere. The Head Cook's primary responsibility is managing a team of up to 20 catering staff members. These staff may include subordinate supervisory personnel through whom the Head Cook delegates responsibilities to maintain an efficient, safe, and cost-effective kitchen operation. This leadership role requires direct involvement in managing food preparation, cooking, inventory control, and staff development while adhering to company policies and safety standards. The Head Cook will work closely under the guidance of Field Supervisors and the AC&SS Operations Management Team, ensuring alignment with organizational goals and facilitating smooth kitchen operations in a remote and often physically demanding environment.

The position demands not only culinary expertise but also strong leadership, communication, and organizational skills. The Head Cook must be comfortable managing large-scale food production, ensuring compliance with safety and hygiene regulations, and maintaining high-quality standards for meal preparation and service. This position also requires proficiency in inventory management and the use of electronic ordering systems. The employee must be willing to live and work in remote conditions with rotating shifts that may involve long working days and extended periods away from urban settings. This challenging yet rewarding role offers an opportunity to demonstrate leadership in culinary operations at scale and to develop staff within a unique work environment.

The position requires candidates to pass pre-employment screenings, including drug tests, criminal background checks, and physical assessments to meet safety and regulatory standards. It represents an essential role within the company’s commitment to delivering exceptional food services safely and effectively in remote locations.

Job Requirements

High school diploma or equivalent
Minimum of five years of experience in high-volume food production
Previous supervisory experience
Purchasing and inventory control experience
Current ServSafe certification
State of Alaska Food Worker Card
Ability to speak, read, understand, and write English proficiently
Proficient in Microsoft Office applications
Must pass pre-employment drug test
Must pass criminal background check
Must pass post-offer physical assessment
Ability to live and work in remote and confined workspace
Ability to work rotating shifts up to six weeks on and two weeks off
Ability to work 12-hour days for at least 14 consecutive days
Ability to travel via air and ground transportation commonly used in remote Alaska
Able to handle physical demands including walking, standing, bending, and carrying items up to 50 pounds

Job Qualifications

High school diploma or equivalent
Minimum of five years of high-volume food production experience
Previous supervisory experience
Purchasing and inventory control experience
Current ServSafe certification
State of Alaska Food Worker Card
Proficient in speaking, reading, understanding, and writing English
Proficient in Microsoft Office including Word, Excel, and Outlook
Degree in Culinary Arts or formal certification from an accredited culinary institute preferred
Experience with remote site, hotel, casino, buffet, or volume and scratch baking preferred
Experience with electronic ordering systems preferred

Job Duties

Manage assigned catering staff in a safe and cost-efficient manner
Delegate authority and assign responsibilities to up to 20 staff
Estimate food consumption based on population and menu
Monitor inventory food levels and conditions
Order food products and supplies accurately and timely
Ensure proper storage and rotation of products
Receive and examine foodstuffs to ensure quality and quantity
Produce menus applying personal food preparation knowledge
Plan, cook and oversee quality meal preparation and service
Ensure service lines and salad bars are garnished daily
Maintain HACCP and safety materials availability and enforce their use
Conduct daily pre-meal walk through to monitor cleanliness and sanitation
Assume temporary catering roles in staff absences
Supervise, train and develop staff in culinary and operational skills
Conduct weekly safety meetings with camp and administrative staff
Prepare management reports on activities and goals
Ensure uniform and hygiene regulations compliance
Create and maintain documentation in accounting, payroll, safety, personnel, coaching and disciplinary actions
Establish and maintain good customer relations through courteous service
Resolve minor maintenance or client emergencies per contractual obligations
Perform other duties as assigned