Trident Seafoods is the largest vertically integrated seafood harvesting and processing company in North America. Trident is a privately held, 100 percent USA-owned company with primary seafood processing operations and fleet support in twelve Alaska communities. Trident's global operations produce finished wild Alaska seafood products in 6 countries and its sales teams serve customers in over 50 countries. Trident employs approximately 9,000 people worldwide each year and partners with over 5,400 independent fishermen and crewmembers. Species harvested and processed by Trident include virtually every commercial species of salmon, whitefish, and crab harvested in the North Pacific and Alaska. The global supply chain also includes cultured and wild species from a network of trusted sources worldwide.

Follow Trident on the Web at www.tridentseafoods.com or on social media on Facebook, Twitter, Instagram, Pinterest, YouTube or LinkedIn

Summary:

The Food & Beverage Manager provides oversight of all Trident Shore Plant and Vessel kitchen activities operating in Alaska. Managerial duties include but not limited to training and development of chefs and chief stewards, preparation of meals for employees and staff, ensuring food safety procedures, recipe development, inventory and ordering oversight, and staffing needs for the kitchens. This position reports to the Director of Food and Beverage and is based in Anchorage, Alaska, and will be required to work at other remote sites.

This position will require extended lodging in our shore plants and vessel locations primarily in Alaska, up to 60% as needed to support operations. Up to 11 direct reports during a season.

Essential functions (responsibilities, tasks, supervisory needs)

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

• Oversees and trains kitchens in proper food safety procedures (i.e., temperature checks, food storage techniques, safe food handling practices). Maintains all standards per Alaska DEC and OSHA regulations.
• Works with chefs and chief stewards on ordering process, meal planning and costing, recipe adherence of all meals, including breakfast, lunch, dinner, and midnight-shift meal, maintaining consistent food standards and menus.
• Partners with operations leadership to coordinate the kitchen according to operational variances - i.e., kitchen schedule, staffing changes, production changes.
• Oversees food & supply orders, resolves discrepancies with supplier and purchasing, partners with Director of Food and Beverage and QC personnel on audits and resolution of equipment and R&M issues.
• Acts as a liaison with other departments on an ongoing basis to ensure efficient and complete operation of the kitchen.

Required Qualifications (education, years of experience, KSAs)

• 5 years' experience in a food service position to include 3 years of restaurant multi experience or equivalent combination of Chef and restaurant experience
• Possess strong leadership skills, working collaboratively with all levels of the organization
• Current Certified Food Protection manager card and ServSafe Food Protection Manager certification
• Able to operate kitchen equipment including a mixer, slicer, and buffalo chopper, as well as the ability to use knives appropriately and maintain their integrity
• Working knowledge of automated food inventory, ordering, production, and management systems as well as menu graphics programs.

Preferred education and experience

• Multi language preferred, (i.e. Spanish, Tagalog, etc)
• Exhibits a passion for high-level customer service and ability to manage multiple priorities
• Demonstrates professional and timely communication skills, utilizing various modes of communication tools, such as Outlook and Teams
• Basic technology skills, such as use of a computer and MS Office programs (Word, Excel)
• High school diploma or general education degree (GED); or equivalent combination of education and experience

Work environment:

The Food & Beverage Manager works in the kitchen where food is prepared and served. This role is subject to standing for long periods of time and must be able to work under pressure in a fast-paced environment. The noise level in the work environment can be moderately loud.

Kitchens are usually crowded and filled with potential dangers, such as hot ovens or slippery floors. Kitchen staff must reduce risk by proper PPE. Gloves, long-sleeve shirts, aprons, and non-slip shoes to reduce the hazards of slips, falls, cuts, and burns.

Physical demands:

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel and reach with hands and arms. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl and talk or hear. The employee must regularly lift and /or move 25 to 50 pounds. Specific vision abilities required by this job include distance vision and depth perception.

Must be capable of boarding and departing (exiting) a vessel without assistance by moving up or climbing a gangplank, the stern ramp of a vessel and/or a vertical ladder. Must be capable of boarding/departing the vessel by being lifted in a crane or manlift. May also enter and exit a skiff from a dock, plane, or a boat unassisted. Must meet at designated locations to receive instructions and place on a life jacket and an immersion suit without assistance in one minute or less. Must also move quickly without assistance to any designated lifeboat station.

Work authorizations:

• This position is not eligible for immigration sponsorship