The Line Cook is responsible for a variety of food preparation, production, and presentation and other associated university food service duties at Alaska Pacific University (APU). This position will not be responsible for supervision of employees.

• Performs all main line food production duties with specific items determined by assigned shift.
• Ability to work independently with little oversight.
• Works on hot and cold line with open flame while producing specific menu items and maintaining quality control.
• Reviews the needs of the day with assigned supervisor(s), completes production sheets, reviews maintenance reports, and verifies supply needs and availability.
• Responsible for quantity and quality control in food production as well as overall sanitation of assigned areas. 
• Arranges for kitchen helpers/assistants to complete smaller item preparation.
• Verifies and oversees food serving lines, areas, bars, etc., making sure they are properly stocked, set up, and cleaned.
• Follows all HACCP protocol, temperature logs, and sanitation logs.
• Using a working knowledge of all general food service area positions, this position “fills in” for any one of these positions at a moment’s notice.
• Observes and instructs others on the proper rotation procedures to be followed for produce and dairy products.
• Maintains food production equipment and storage areas following proper sanitation, safety, and operational procedures.
• Meets with production staff daily to discuss operations. 
• Meets with supervisors to discuss daily menus, issues, and problems.
• Able to handle multiple tasks occurring at the same time.
• May assist other food service personnel at any given time.
• Other related duties may also be assigned.

• Must have High School diploma or GED equivalent.
• Municipality of Anchorage Food Handler’s Card or ServSafe Certification contingent upon 30 days of hire.
• Must have two (2) years of line cook or related work experience.
• Must have at least one (1) year of experience demonstrating knowledge of proper food service sanitation methods and equipment, food preparation and quality control procedures.
• ServSafe certification required contingent upon 30 days of hire.
• Contract requires employees to speak, understand, read and write English.

Preferred Qualifications

• Two (2) years of directly related culinary vocational training. Candidates without such training need two (2) additional years of related experience
• Associates Degree in the Culinary Arts.
• Catering experience preferred.
• Candidates with extensive food service management, knowledge and experience are preferred.

Working Conditions and Physical Requirements

Weather:  Indoors: environmentally controlled; requires most or all work to be done inside.

Noise level:  Moderate

Description of environment: This is a food service environment located in an industrial kitchen in a university setting.

Physical requirements: Employee is required to lift and/or move up to 25lbs - 50lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift.

Competencies

NMS Core Values

Safety guides our behavior.

Honesty and integrity govern our activities.

Commitments made will be fulfilled.

All individuals are treated with dignity and respect.

The environment will be protected and sustained.