Baker/Pastry Chef

The Baker is responsible for all the baked goods and dessert production for crew and guests. Prepare and serve bakery products and meals prepared according to recipes and in a timely manner, under the direction of the Head Chef while maintaining proper galley sanitation and safety standards.

Essential Duties & Responsibilities

Works according to the Core Values of True Alaskan Hospitality as defined in our Mission Statement: “Immerse each guest in personable and unsurpassed level of service we call True Alaskan Hospitality”.

• Responsible for the preparation of all bakery products in accordance with the ADC Menu and Recipe Guide.
• Participating in the preparation and plating of all desserts, including mise-en-place, sauce, and garnish.
• Prepares early riser, breakfast, cookie time, and cocktail hour pastries and 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 in accordance with 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 requisition of all items in his use, works with 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 and countertop equipment, deck, bulkheads, and overheads.
• Assists in loading, handling and proper storage of food and related items to maintain inventory at appropriate stocking levels and to ensure proper rotation of perishable and non-perishable food items.
• Follows prescribed hours set forth by the vessel’s daily roster.
• Holds a position on the vessel’s Emergency Station Bill.
• Maintain awareness of basic safety rules, workplace safety and respect for the environment.
• Perform other duties as assigned.

Minimum Qualifications

• Culinary certification through school or previous company.
• 2-4 years of experience in the culinary or restaurant industry within the last 2 years.
• Must have extensive baking and pastry experience, as well as a wide variety of international baked goods knowledge.
• Communication skills and ability to relate to guests and employees at all levels.
• Ability to train and supervise others and be able to review their work.
• Must pass a security background check and DOT drug test.
• Alaska Food Worker Card issued by DEC.

Desired Qualifications

• Proven team player and have a Can-Do attitude.
• Experience in the cruise industry strongly preferred.
• Organized, even-tempered.
• First Aid and CPR Certification.

Traits and Characteristics

• Strong commitment to safety.
• A genuine desire to serve the public.
• Positive, personable and professional demeanor.
•  Adaptive to learning new skills and knowledge.
• Adaptive to changes in a progressive work environment.
• Strong record of being organized, dependable and punctual.
• Strong conflict resolution skills and ability to work within a diverse workforce.

Communication

It is strongly recommended that applicants have access to a computer and a mobile phone during the entire hiring process.  We expect to hear from candidates within a few days of our communication (request for interview, documentation, follow up, etc.) Recruitment process cannot continue if the candidate is not responsive.  Please note that how you communicate with a potential employer is part of the evaluation process.  Always be polite, prompt and professional when communicating with the office.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Crew stays in shared quarters onboard with little privacy and relatively constant vibration and engine noise often for long periods of time.  This is a fast-paced and dynamic work environment with a diverse workforce. Crew may be moved from one vessel to another at the discretion of Management. Due to remote locations of vessel routes, internet connectivity is limited.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Travel to the vessels in Alaska and extended stay up to 5 months on board is required.  Must be physically able to work a typical workday of about 10-14 hours per day, seven days a week.  Environmental conditions generally include ambient inside temperature, ambient inside lighting, ambient to loud noise levels, all weather conditions, occasional use of required protective clothing including raingear and life preserver. Occasionally required to lift and/or move up to 50 pounds.  Ability to walk on uneven deck surfaces crossing from vessel to vessel.  Physically able to climb a 7-foot vertical ladder and fit through a 28-inch escape hatch.

Supervisory: As directed by the Head Chef, occasionally, Galley Utility