DINING HALL LEAD I

Trident Seafoods is North America's largest vertically integrated seafood harvesting and processing company. Trident is a privately held, 100 percent USA-owned company with global operations in 6 countries and serves customers in almost 60 countries. Headquartered in Seattle, Washington (USA), Trident employs approximately 7,700 people worldwide each year and partners with over 2,700 independent fishermen and crewmembers in Alaska. Trident catches and processes virtually every commercial species of salmon, whitefish, and crab harvested in the North Pacific and Alaska. The global supply chain also encompasses cultured and wild species sourced from an international network of trusted suppliers.

SUMMARY

The Dining Hall Lead, working under the direct supervision of the Dining Hall Chef, oversees and assists with the daily operations of the Dining Hall. Involves coordinating Dining Hall staff, preparing, serving, and cleaning up food, ensuring food safety and quality, and maintaining a clean and hygienic work environment.

ESSENTIAL FUNCTIONS

Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

• Preparing meals and food to meet the specifications of guests in a timely manner.
• Properly measuring dining hall ingredients and food portions.
• Ensuring dining hall staff adhere to set standards, procedures, department rules and sanitation requirements.
• Will regularly create and revise menu to best serve the preferences and plant needs.
• Using dining hall knives and equipment such as grills, ovens, steamers, and warmers in food preparation.
• Managing the dining hall inventory and ensuring supplies are fresh and of high quality; assists with unloading, inspection, and storage of raw ingredients and supplies.
• Ensuring proper food temperatures when cooking and proper storage afterward.
• Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards by performing routine cleaning of cooking area.
• Taking charge of dining hall opening, closing and other side duties as directed by the Chef.
• Performs activities of workers led as needed.
• Performs other related duties as assigned.

ADDITIONAL RESPONSIBILITIES

• Acquires knowledge of Trident's Environmental and Safety Policies by completing required training programs and performing designated work activities in accordance with training and procedures/work instructions.
• Notifies designated personnel of any environmental or safety incidents or risks not previously documented, in accordance with Environmental Awareness and/or safety trainings.
• While performing duties of this job the employee will frequently engage in teamwork.
• The employee will occasionally be required to use interpersonal and customer service skills.
• The employee will need to speak and read English.

Employees working in Alaska are advised to have medical insurance coverage which is valid in the State of Alaska.

Trident Seafoods offers a comprehensive and quality benefits package. More information can be found at https://www.tridentseafoods.com/benefits.

MINIMUM QUALFICATIONS

• At least 2 years experience in a Kitchen Supervisor or Lead position.
• Food Handler's card

PREFERRED QUALIFICATIONS

• 3-5 years experience in a Kitchen setting/environment.
• One year certificate from college or technical school, one year of related experience and/or training, or equivalent combination of education and experience.
• HS Diploma or equivalent

KNOWLEDGE, SKILLSETS, AND ABILITIES

• Remote work-site experience
• Knowledge of food safety and cleanliness standards.
• Proficiency using Microsoft Office Suite including Outlook, Teams, and Excel
• Bilingual knowledge

PHYSICAL DEMANDS

Ability to stand or walk on one's feet for long periods of time. May be required to kneel, bend, twist, or crouch. Ability to lift an object weighing 10 pounds and up to 25 pounds from one level to another or carrying the object to another area. Perform repetitive tasks for extended periods of time, using the hands to seize, hold, or grasp, as well as repetitive tasks using the fingers to touch, pick, or pinch. Specific vision abilities required by this job include close vision, distance vision, depth perception, color vision and the ability to adjust focus. The ability to hear, understand, and distinguish speech or other sounds.

ENVIRONMENT

Job Location is on-site. This position is indoors in a climate-controlled space; however, the employee will be in a kitchen environment and there will be exposure to heat and humid environments and there is a risk of burns, cuts, and bruises.

SCHEDULE

Seasonal work rotation: 6-12 weeks. Work 12 hours per day, 7 days per week. Day and Night Shift.

OTHER

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Work authorizations:

• This position is not eligible for immigration sponsorship