Alaska Staffing
Baker
The Pastry Chef is responsible for all baked goods and dessert production for crew and guests. Under the direction of the head chef, the pastry chef prepares and serves bakery products and meals according to recipes and in a timely manner while maintaining proper galley sanitation and safety standards. Essential Duties and Responsibilities for Baker: Prepare all pastry products according to the ADC Menu and Recipe Guide. Participating in preparing and plating all desserts from start to finish. Prepares early riser, breakfast, cookie time, cocktail hour pastries if needed, baked goods, and any other baked goods required and may assist in preparing crew meals. Under the guidance of the Hotel Division, develop standard recipes. Responsible for implementing and executing food handling and cleaning procedures by Alaska Department of Environmental Conservation regulations in the bakery and galley as outlined in the Safe Food Handling Manual and Cleaning Specifications Guide. Prepares a daily prep list of all items in his use and works with the Head Chef on inventory and baking/pastry orders. Responsible for all baking and pastry area food service sanitary compliance, including, but not limited to, all equipment, including countertop equipment, deck, bulkheads, and overheads. Assists in loading, handling, and properly storing food and related items to maintain inventory at appropriate stocking levels and ensure proper rotation of perishable and non-perishable food items. Follows prescribed hours set forth by the vessels daily roster. Maintain awareness of basic safety rules, workplace safety, and respect for the environment. Special projects may be assigned as required by the business. Minimum Qualifications for Baker: High school diploma or equivalent GED. Advanced vocational or technical training in culinary arts or equivalent work experience. Extensive baking and pastry experience. SERV Safe Certified Food Protection Manager. Alaska Food Worker Card issued by DEC. Completed and approved training courses set by the company. Strong technical knowledge, communication, and organizational skills. Effective problem-solving skills. Must be experienced at multi-tasking and remain flexible in a demanding and fast-paced environment. Must be able to work unsupervised. Must pass a security background check and DOT drug test. Preferred Qualifications for Baker: Experience in tourism and cruise industry. First Aid and CPR Certification.
The Pastry Chef is responsible for all baked goods and dessert production for crew and guests. Under the direction of the head chef, the pastry chef prepares and serves bakery products and meals according to recipes and in a timely manner while maintaining proper galley sanitation and safety standards. Essential Duties and Responsibilities for Baker: Prepare all pastry products according to the ADC Menu and Recipe Guide. Participating in preparing and plating all desserts from start to finish. Prepares early riser, breakfast, cookie time, cocktail hour pastries if needed, baked goods, and any other baked goods required and may assist in preparing crew meals. Under the guidance of the Hotel Division, develop standard recipes. Responsible for implementing and executing food handling and cleaning procedures by Alaska Department of Environmental Conservation regulations in the bakery and galley as outlined in the Safe Food Handling Manual and Cleaning Specifications Guide. Prepares a daily prep list of all items in his use and works with the Head Chef on inventory and baking/pastry orders. Responsible for all baking and pastry area food service sanitary compliance, including, but not limited to, all equipment, including countertop equipment, deck, bulkheads, and overheads. Assists in loading, handling, and properly storing food and related items to maintain inventory at appropriate stocking levels and ensure proper rotation of perishable and non-perishable food items. Follows prescribed hours set forth by the vessels daily roster. Maintain awareness of basic safety rules, workplace safety, and respect for the environment. Special projects may be assigned as required by the business. Minimum Qualifications for Baker: High school diploma or equivalent GED. Advanced vocational or technical training in culinary arts or equivalent work experience. Extensive baking and pastry experience. SERV Safe Certified Food Protection Manager. Alaska Food Worker Card issued by DEC. Completed and approved training courses set by the company. Strong technical knowledge, communication, and organizational skills. Effective problem-solving skills. Must be experienced at multi-tasking and remain flexible in a demanding and fast-paced environment. Must be able to work unsupervised. Must pass a security background check and DOT drug test. Preferred Qualifications for Baker: Experience in tourism and cruise industry. First Aid and CPR Certification.