Pursue your passion for food by providing homestyle scratch meal services for employees at off-grid work sites. Employee counts range from 10 to 30 employees, depending on the work site. Enjoy the scenery Alaska has to offer in a unique setting surrounded by mountains and forests. Hike and fish in pristine locations in the Prince William Sound of Alaska.
POSITIONS BEGIN IN MAY 2026
PERKS PROVIDED
- Free room and board at hatchery locations
- Dormitory setting with option for private room
- Sorry, no pets allowed
- Hatchery site amenities include hiking, fishing, wildlife viewing, beach combing, kayaking, TV lounge, library, indoor workout room, and sauna
- 403(b) Retirement Plan -enrollment is optional
- $500 Travel Reimbursement
- Employees must travel to Anchorage, AK
- Company will provide transport from Anchorage to hatchery locations
Position Title: FOOD SERVICE COOK III - Lead
Category: Full time, Temporary
Payroll Classification: Hourly, Non-exempt
Location: Remote (off-grid), Hatchery or Field Station
Customary Work Hours: 40-to-50-hour workweek
Essential Functions: Work performed at any hatchery or remote location as needed. Must be able to move about freely; ability to lift and carry 30 pounds; ability to climb stairs; ability to climb aboard small aircraft; use telephones and computers unimpaired. Must be able to read, write, speak and understand the English language. Must be able to hear and see to receive verbal and written instructions.
Basic Function: The Food Service Cook III functions as part of the hatchery operations team in the cultivating and rearing of fish. Under general direction, implements the authorized meal plan schedule by preparing and/or directing the preparation of homestyle (prepared from scratch) meals to be served, complying with all applicable sanitation, health and personal hygiene standards.
Food Services Cook III - This class is the senior working level of the food service cook series. Incumbents perform a leadership role in planning, preparation, and serving three meals and snacks for hatchery employees and their residing families, visiting employees, and on-site construction crews.
Food Service Cook III is distinguished from the II level in that incumbents lead the implementation of the hatchery food service program; fully proficient using standard methods and techniques, and can use a variety of interrelated skills to independently complete work that conforms to industry standards; supervise lower level food service cooks.
Description of duties and tasks:
- In coordination with the hatchery food service program support team, prepares grocery orders for perishable foods, dairy and needed supplies with at least a one week lead-time for order fulfillment.
- Documents and inventories all incoming food and supply orders.
- Assists in preparing weekly work schedule with the Hatchery Manager.
- Implements the authorized meal plan schedule to create varied, nutritious meals and snacks.
- Prepares three meals per day with a minimum of one featured entrée per meal accompanied by two side dishes.
- Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved.
- Completes frozen and dry goods inventories quarterly and at the end of the season.
- Ensures proper food storage and safety, marking the date and item.
- Monitors daily temperatures of refrigerators and freezers.
- Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.
- Supervises and participates in daily clean-up of kitchen and common dining areas.
- Supervises and participates in routine cleaning of freezers and refrigerators.
- Responsible for the security of kitchen and food storage areas.
- Supervises lower level commissary cooks.
- Within the food service section, assures implementation of the hatchery safety program and related functions.
- Recommends procedures, techniques and new equipment to improve work efficiencies or adaptation to new techniques.
- Performs related duties as assigned.
Knowledge, Skills, and Abilities:
- Knowledge of the practices, methods and procedures of volume food preparation, cooking times and serving temperatures.
- Knowledge of food handling, storage and rotation techniques to avoid cross contamination and recognize critical control points.
- Knowledge of regular or modified diets/menus, content and limitations.
- Knowledge of computer operations and software.
- Knowledge of personnel management; skill in creating and maintaining an atmosphere of teamwork.
- Ability to prepare several menu items simultaneously, which may include both hot and cold items.
- Ability to ensure adequate kitchen and food supplies and equipment repair.
- Ability to plan and prepare meals for transport to field operation areas.
- Ability to assign, monitor, train and/or evaluate daily tasks of lower level commissary cooks
- Skill in preparing, seasoning, cooking and baking the full range of foodstuffs that meet the standards of taste, temperature, appearance, texture, and diet requirements.
- Skill in resourceful creativity with supplies and inventory to minimize food waste.
- Ability to organize time and prioritize activities, solve problems, and work independently within a team environment.