Justin McCalla

This unique position is an integral part of an annual community-based archaeological field research/teaching course offered through UBC on the Bering Sea Coast of southwest Alaska. Requirements include adaptability and long term planning in an off-grid research setting. Knowledge of food and kitchen safety, local resources including fish, game, and plants, weather, and mentoring are key to success.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Plated and presented all dishes to match established restaurant standards.
• Maintained well-stocked stations with supplies and spices for maximum productivity.

• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Cooked and tested foods to verify quality and temperature.

• Planned and directed high-volume food preparation(7 to 700) in fast-paced environment.
• Mentored kitchen staff to prepare each for demanding roles.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

• Plated dishes with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Established and updated staff schedules and assignments to optimize coverage of peak times.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw business operations, inventory control, and customer service for restaurant.

• Planned and directed high-volume food preparation up to 300 covers a day in fast-paced environment.
• Mentored kitchen staff to prepare each for demanding roles.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.