Remote Cook

Position: TEMPORARY Remote Cook (April 16 - May 19)

Location: Kaktovik, AK

About Us:

Kaktovik Inn is owned and operated by Kaktovik Inupiat Corporation (KIC) the local village corporation, whose shareholders make up the Kaktovikmiut.  Kaktovik Inn is more than a hotel; it's a community-driven establishment committed to preserving local culture and providing exceptional Inupiat hospitality.

Job Summary:

Are you interested in a position as a camp hotel and restaurant cook in remote Alaska, where you might even spot a polar bear? This job is a TEMPORARY assignment in Kaktovik, AK, on Barter Island in the Beaufort Sea. As the cook, you will have a vital role in keeping the Kaktovik Inn running smoothly. The position requires a dynamic individual with a strong culinary background, excellent organizational skills, and the ability to adapt to the unique challenges of living in rural Alaska. Room + Board provided.
 

Responsibilities:

1)      Menu Planning: Create daily buffet specials that meet the dietary preferences of guests and a fixed menu consisting of local favorites.

2)      Cooking and Preparation: Execute the preparation and cooking of meals. Ensure that meals are presented attractively and meet quality standards.

a)      Prepare and cook breakfast, lunch & dinner for hotel guests and restaurant customers.

b)      Including pastries, snacks, desserts & catering requests.

3)      Adaptability: Ability to work with various kitchen setups and equipment, adapting to different environments to consistently produce quality dishes. In the Arctic, something is always breaking.

4)      Communication: Maintain open and clear communication with team members, guests, customers, and general manager. Provide updates on progress and seek clarification and support when needed.

5)      Quality Control: Monitor food quality, taste, and presentation to ensure consistency and customer satisfaction; adjust as necessary. Perform tasks in compliance with all regulations set by the State of Alaska Department of Environmental Conservation

6)      Hygiene and Safety: Adhere to proper food handling, safety, and sanitation standards. Maintain a clean and organized workspace.

a)       Includes dishwashing: sanitizing dishes, pots, and pans.

b)       Maintaining and sanitizing restaurant equipment.

7)      Ingredient Management: Manage inventory system adhering to food safety standards and ensure the availability of necessary ingredients. Communicate with relevant parties to procure goods and coordinate deliveries.

8)      Dietary Considerations: Accommodate special dietary needs, such as allergies or specific nutritional requirements, as specified by guests and customers.

9)      Cash Handling & Customer Service: Operate a POS system/register, cash transactions, and maintain accurate records of financial transactions while maintaining quality customer service. Adhere to cash handling procedures and report any discrepancies.

10)  Additional Duties as required: Undertake any additional responsibilities or tasks as requested by general manager or team leaders to contribute to the overall success of business and ensure the smooth day-to-day operation of the inn.

a)      Housekeeping and general cleaning

b)      Airport pick-up and drop-off for guests and mail/freight pick-up, as needed

c)       Willing to learn and navigate reservation booking engine

Requirements:

1.      Ability to work independently and efficiently in a remote Arctic setting.

2.      Excellent communication skills and the ability to collaborate with a team virtually.

3.      Knowledge of food safety and sanitation guidelines.

4.      Familiarity with various dietary preferences and restrictions.

5.      Must be at least 18 years of age.

6.      Current State of Alaska Food Worker Card.

7.      Documented SERV Safe Training.

8.      Driver’s License (preferred, not required).

9.      Willing to fly in small aircraft.

10.  Able to proficiently speak, read, understand, and write English.

11.  Must meet criminal history and background requirements.

12.  Minimum 5 years' experience as a cook, with at least 3 of these as camp cook.

13.  Willing to live in camp facilities for up to 30 days (about 1 month) straight: working 14-16 hours per day.

14.  Be flexible to stay in camp when weather, sickness, or other unforeseen problems prevent the relief cook from arriving on schedule.

15.  Able to work well with other employees.

16.  Must be able to lift at least 70 pounds.

17.  Must be free of health or physical problems that would interfere with duties or put at risk you or other personnel working at the hotel.