The Crow’s Nest Cabins & Overlook Restaurant

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We are a high volume, fast-paced restaurant serving authentic Alaskan cuisine, specialty cocktails. We hold our wait staff accountable to a high level of service standards & foster a team environment. Only experienced wait staff need apply. 

Duties:

• Take accurate orders & serving food to guests. This includes memorizing the menu & actively selling/suggesting additional items. 
• Placing food items on serving plates or dishes along with required condiments and utensils to present to customers. 
• Maintaining and cleaning food service areas, restocking paper goods, condiments, silverware, dishware and drinks. 
• Some employees will be required to work outdoors with exposure to different weather conditions. 
• All employees will be moved between work areas as needed. 
• Answers customer queries about area and activities. 

 

Job Requirements: 

• Must be over 21 years of age to apply. 
• High school completion or equivalent certification. 
• Proficiency in the use of computer business applications, with working knowledge of computerized restaurant point-of-sales (POS) systems. We use a Micros POS system. 
• Ability to communicate clearly, verbally and written, with customers, employees and management. 
• Ability working in a team or group environment. 
• 3 years of experience in positions involving serving, customer service, or bussing. 
• Current TAPS card is required. 
• Must have a valid Alaska Food Handlers card. 
• Must be eligible to work in the United States

• Provide excellent customer service to our patrons.
• Performs a variety of routine beverage preparation tasks at the start, end and throughout their shift. 
• Processes beverage and food orders and processes customer payments. 
• Prepares orders and serves customers. 
• Team players. 

Job Requirements: 

• Must be over 21 years old. 
• High school completion or equivalent certification. 
• Proficiency in the use of computer business applications, with working knowledge of computerized point of sales (POS) systems. 
• We work with Micros systems. 
• Working knowledge of cocktail preparation is preferred. 
• Applicants are expected to be well versed in mixing drinks, shots and have basic beer and wine knowledge. 
• Ability to comply with company health and safety requirements. 
• Ability to communicate clearly, verbally and written, with customers, employees and management. 
• Ability to work in a team environment. 
• Available to work any shift. 
• 3 years minimum experience in positions involving cocktail beverage preparation and serving. 
• Current TAMS card is required. 
• Must have a valid Alaska Food Handlers card. 
• Must be eligible to work in the United States

The Assistant Kitchen Manager (AKM) is responsible for preparation, assembly, and final presentation of ingredients according to the 49th State Brewing Company’s recipes and specifications and ensuring the quality of cooked/prepared food by testing them. AKM's utilize a large range of kitchen skills, including: slicing, grinding, frying, and baking during food service. Line cooks, which you will train and supervise, are also responsible for the detection and disposal of unattractive and spoiled foods. You will promote safety culture in all areas in the work place, including food safety, customer safety, and the safety of team members. 

Job Duties (may include, but are not limited to): 

• Performs a variety of advanced food preparation tasks 
• Routinely, prepares and stocks the food assembly line for service, and in addition, replenishes the service line, as needed 
• Accurately assembles food in a timely manner, as ordered, during all meal services 
• Observes company health, sanitation, and food quality policies 
• Assists with cleaning and sanitation of kitchen and food items 

Job Requirements: 

• Culinary degree or equivalent certification 
• Proficiency in the use of computer business applications, with working knowledge of computerized restaurant point of sales (POS) systems is preferred 
• Ability to communicate clearly (verbal and written) with employees and management
• Ability to prioritize work, meet deadlines, and maintain an attention to detail while working in a team or group environment 
• One year of experience in position(s) involving commercial food preparation. 
• Must be able to lift over 50 lbs 
• Must be able to stand for an entire 8 hour shift 
• Must have a valid Alaska Food Handlers card (this must be obtained within 30 days of hire date, violation will result in lost hours until the proper documentation is provided) 
• Must be eligible to work in the United States 

The Kitchen Manager is responsible for preparation, assembly, and final presentation of ingredients according to the 49th State Brewing Company’s recipes and specifications and ensuring the quality of cooked/prepared food by testing them. These individuals will utilize a large range of kitchen skills, including, slicing, grinding, frying, and baking during food service. This chef is also responsible for the detection and disposal of unattractive and spoiled foods. You will promote safety culture in all areas in the workplace, including food safety, customer safety, and the safety of team members. 

Essential Functions 

• Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision
• Conceptualize new dishes which appeal to clients
• Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machine”
• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
• Plan the food design in order to create a perfect match between the dish’s aspect and its taste
• Discover talented staff and train them in order to reach the high standards of the location
• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
• Maintain order and discipline in the kitchen during working hours
• Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen
• Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served
• Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door
• Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients
• Routinely, prepares and stock the food assembly line for service, and in addition, replenishes the service line, as needed
• Accurately assembles food in timely manner, as ordered, during all meal services
• Observes company health, sanitation, and food quality policies
• Ability to communicate clearly (verbal and written) with employees and management
• Ability to prioritize work, meet deadlines, and maintain an attention to detail while working in a team or group environment

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

Competencies 

• Communication 
• Critical Evaluation 
• Relationship Management 
• Ethical Practice 
• Honesty 
• Leadership 
• Ability to work well under pressure 

Supervisory Responsibility? 

This position is responsible for all kitchen employees. 

Work Environment 

This position operates in restaurant/kitchen setting. There are stairs and uneven surfaces. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but are not limited to, slipping, tripping, and falls. Kitchens can be hot, noisy and stressful line cooks need to be able to work efficiently and quickly to be successful. It can be dangerous connect with sharp hot tools can result in cuts, bruises and burns being a part of the shift. Frequent hand washing is  required due to staff interactions in food prep areas. Job responsibilities may include working outdoors in the Denali, Alaska area in Spring and Fall, when temperatures are at or below freezing and walking surfaces may be slippery. 

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. 

This position is very active and requires standing, walking, bending, kneeling, stooping and crouching. The position requires moving of products weighing up to 50 pounds. Must be able to stand for 8 hour shifts 

Position Type and Expected Hours of Work 

Hours and days range due to level of business. During high season expect full work weeks with hours before open and close. Slower periods might result in shorter shifts and lighter workload. 

Required Education and Experience 

• Culinary degree or equivalent certification preferred. 
• 2-4 years of experience in position(s) involving commercial food preparation. 
• Valid Alaska Food Handlers card 

Preferred Education and Experience 

• Passion for craft beers. 
• Proficiency in the use of computer business applications, with working knowledge of computerized 
• restaurant point of sales (POS) systems is preferred 
• Works well when operations are at high volume. 

Additional Eligibility Qualifications 

Work Authorization/Security Clearance 

Must be authorized to work in the US 

EEO Statement  

Northern Hospitality Group and its affiliates are equal opportunity employers. 

Other Duties 

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

Prep Cooks are responsible for preparation of cooking ingredients according to the 49th State Brewing Company’s recipes and specifications that will be utilized by the Line cooks during meal service. These individuals will follow prep lists created by chefs to plan duties, which could include basic kitchen tasks such as: measuring ingredients to be used in recipes, washing and chopping produce, mixing sauces, parboiling food, and ensuring the quality of cooked/prepared food by testing them. Prep cooks are responsible for the detection and disposal of spoiled foods that do not meet the company’s standards. They will promote safety culture in all areas in the work place, including food safety, customer safety, and the safety of team members. 

 

Job Duties (may include, but are not limited to): 

Performs a variety of entry-level food preparation tasks 

Routinely, prepares and processes food and beverages for cooking or service 

Cleans and washes food items 

Maintain proper labeling and storage of all ingredients 

Observes company health, sanitation and food quality policies 

Assists with cleaning and sanitation of kitchen and food items 

Job Requirements: 

High school completion or equivalent certification 

Working knowledge of computerized restaurant point of sales (POS) systems is desired. 

Ability to communicate clearly (verbal and written) with employees and management 

Ability to prioritize work, meet deadlines, and maintain an attention to detail, while working in a team or group environment 

Some experience in position(s) involving food preparation is preferred 

Must be able to lift over 50 lbs 

Must be able to stand for an entire 8 hour shift 

Must have a valid Alaska Food Handlers card (this must be obtained within 30 days of hire date, violation will result in lost hours until the proper documentation is provided) ?    Must be eligible to work in the United States

Position Information

Company: Northern Hospitality Group

Position: Prep Cook

Location: Mile 238.5 Parks Highway, Denali National Park, US, AK, 99755

About You

Line Cooks are responsible for preparation, assembly, and final presentation of ingredients according to the 49th State Brewing Company’s recipes and specifications and ensuring the quality of cooked/prepared food by testing them. These individuals will utilize a large range of kitchen skills, including: slicing, grinding, frying, and baking during food service. Line cooks are also responsible for the detection and disposal of unattractive and spoiled foods. They will promote safety culture in all areas in the work place, including food safety, customer safety, and the safety of team members.  

Job Duties (may include, but are not limited to): 

• Performs a variety of advanced food preparation tasks 
• Routinely, prepares and stocks the food assembly line for service, and in addition, replenishes the service line, as needed 
• Accurately assembles food in a timely manner, as ordered, during all meal services 
• Observes company health, sanitation, and food quality policies 
• Assists with cleaning and sanitation of kitchen and food items  
• Works to produce food items so tickets can be sold hot and together. 

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

Competencies 

• Communication. 
• Critical Evaluation. 
• Relationship Management. 
• Ethical Practice. 

Supervisory Responsibility  

This position has no supervisory responsibilities. 

Work Environment 

This position operates in restaurant/kitchen setting. There are stairs and uneven surfaces. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but are not limited to, slipping, tripping, and falls. Kitchens can be hot, noisy and stressful line cooks need to be able to work efficiently and quickly to be successful. It can be dangerous connect with sharp hot tools can result in cuts, bruises and burns being a part of the shift. Frequent hand washing is required due to staff interactions in food prep areas. Job responsibilities may include working outdoors in the Denali, Alaska area in Spring and Fall, when temperatures are at or below freezing and walking surfaces may be slippery. 

 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. 

This position is very active and requires standing, walking, bending, kneeling, stooping and crouching. The position requires moving of products weighing up to 30 pounds.   

Position Type and Expected Hours of Work 

Hours and days range due to level of business. During high season expect full work weeks with hours before open and close. Slower periods might result in shorter shifts and lighter workload.  

Travel 

None required for this position. 

Required Education and Experience 

• High school diploma or equivalent required 
• Valid Alaska Food Handlers card  
• Previous experience as a cook.

Preferred Education and Experience 

• Knowledge of kitchen recipes and techniques.  

Additional Eligibility Qualifications 

None required for this position.  

Work Authorization/Security Clearance  

Must be authorized to work in the US 

AAP/EEO Statement  

Northern Hospitality Group and its affiliates are equal opportunity employers.  

Other Duties 

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

About You

Dishwashers are responsible for maintaining cleanliness and sanitation standards for china, glassware, tableware, cooking utensils, etc., using machine and manual cleaning methods. This position also ensures the dishwashing area is maintained as a clean, safe and sanitary facility. In addition, they are responsible for filling soaking tubs with clean solution, maintaining the dishwashing machine, and conducting general kitchen/restaurant cleaning as needed. Dishwashers are also responsible for the removal of trash and garbage to the dumpsters. They will promote safety culture in all areas in the work place, including food safety, customer safety, and the safety of team members. 

Job Duties (may include, but are not limited to): 

• Performs a variety of entry-level dishwashing tasks 
• Sort and rinse dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine 
• Sort and stack clean dishes. Carry clean dishes to cook’s line and other proper storage areas. Rewash soiled dishes before delivering 
• Routinely cleans the kitchen area, including the equipment 

Job Requirements: 

• High school completion or equivalent certification. 
• Ability to communicate clearly (verbal and written) with employees and management 
• Ability to prioritize work, meet deadlines, and maintain an attention to detail, while working in a team or group environment. 
• Prior experience in dishwashing position is preferred 
• Must be able to lift over 50 lbs 
• Must be able to stand for an entire 8 hour shift 
• Must have a valid Alaska Food Handlers card (this must be obtained within 30 days of hire date, violation will result in lost hours until the proper documentation is provided) 
• Must be eligible to work in the United States 

Performs a variety of entry-level restaurant tasks. Greets and serves guests, removes food and beverage service utensils and items. Cleans and resets tables. 

Job Requirements: 

• High school completion or equivalent certification. 
• Ability to prioritize work, meet deadlines, maintain an attention to detail, while working in a team or group environment. 
• Some experience in positions involving customer service or food and beverage service is normally preferred for this job.

$1,000 dollar summer completion bonus, manager meals, free housing, overtime available!  

FOH Manager

The FOH Manager is responsible for managing all front-of-house (FOH) operations in conjunction with the back-of-house (BOH) in the restaurant during opening, mid and closing shifts. Key responsibilities include coaching, developing and disciplining team members during service, managing the guest experience to ensure that it is always up to the gold standard overseeing the quality of our food and beverages, and supervising the overall restaurant flow and experience on a shift-by-shift basis. The FOH Manager is charged with ensuring service at the highest level and never letting standards slip. The FOH Manager’s focus is improving internal operations to solidify and optimize performance.

Essential Duties and Responsibilities include but are not limited to:

Shift Execution

• Perform opening, mid and closing shift duties
• Manage daily operations including cleanliness, organization, revenue opportunities and staffing
• Exercise discretion and independent judgment in facilitating zone management
• Ability to quickly and accurately identify critical information and make independent judgments in accordance with the philosophies and business practices of the Company.

Guest Relations Management

• Manage guest relations and guest recovery
• Provide exceptional guest service, thereby setting the standard for all employees
• Monitor staff performance and hold staff accountable for their performance, ensuring guest's experiences meet the gold standard

Personnel Management

• Make hiring and termination recommendations to General Manager.
• Train, coach, develop and discipline all front-of-house employees through ongoing feedback and the establishment of performance expectations
• Participate in on-going education for team members including creating training programs

Operational Execution

• Manage supplies deliveries and inventory and maintain records of invoices
• Ensure safety & sanitation
• Ensure restaurant and bar is in complete compliance with all local, state, and federal regulations
• Observe employees to ensure the safe service of alcohol
• Accurately execute company initiatives and policies with improvement to quality, service, and operations

Knowledge, Skills, and Abilities Required

• Excellent service skills
• Must possess a strong attention to detail
• Ability to work in a high stress, faced-paced environment
• Must possess strong leadership skills, with demonstrated ability to build relationships and manage staff (at all levels)
• High personal integrity, professionalism and maturity
• Proven problem-solving abilities
• Excellent math, reading, writing and communication skills

Essential Physical Requirements

• Must be able to walk and stand for entire shift, up to 12 hours
• Must be able to continuously reach, bend, and stretch
• Must be able to lift and carry up to 40 lbs

Education and Certifications

• Bachelor's degree preferred
• Current TAPs and Food Handler or ServSafe Certifications 

Experience

• At least 1-year experience in a high volume ($3-$5 million), casual/upscale restaurant is strongly preferred but not required
• Experience in a supervisory or management role preferred but not required

Salary

• Commensurate with experience

About US

Our vision is to: Share Alaska with the world. Our mission is to: Transform our community with innovation and creativity through the best locally crafted goods and legendary hospitality in Alaska!

Our Core values: Be Legendary, Be Honorable, Be One Team.

We own and operate several restaurants, hotels, and brewers in Anchorage and Denali National Park. Link to our website: https://www.northernhospitalitygroup.com/

We are a fast-growing company and are searching for strong leaders that believe in our vision, will accomplish our mission, and live our core values. 

 

?Cleaner

 

Clean, stock and supply designated facility areas (dusting, sweeping, vacuuming, mopping, cleaning ceiling vents, restroom cleaning etc.) Perform and document routine inspection and maintenance activities Carry out heavy cleansing tasks and special projects Notify management of occurring deficiencies or needs for repairs Make adjustments and minor repairs Stock and maintain supply rooms Cooperate with the rest of the staff Follow all health and safety regulations