Remote Chef Rig Camp - Wolverine - Prudhoe Bay

NANA Regional Corporation; Prudhoe Bay (AK); Remote; USD 50,000 - 70,000; Full time

Job summary

A leading company seeks a Remote Chef to manage kitchen staff in a remote industrial kitchen setting. The role involves training, food preparation, ensuring compliance with safety standards, and maintaining a positive work environment. Ideal candidates should have substantial culinary experience and strong leadership skills, as well as the ability to thrive in challenging working conditions.

Qualifications

• Minimum 5 years of restaurant cooking experience.
• 3 years of leadership experience in a remote or commercial kitchen.
• Ability to instruct, train, multitask, and handle responsibilities efficiently.

Responsibilities

• Manage kitchen staff and ensure training and guidance.
• Prepare food and ensure safety and cleanliness in the kitchen.
• Supervise up to 30 staff in a remote camp environment.

Skills

Leadership

Culinary Skills

Communication

Safety Compliance

Education

High School diploma or GED

Associate’s Degree in Culinary Arts

Job description

Job Description

The Remote Chef is responsible for managing assigned kitchen staff by fostering a positive and safe working environment. They ensure all staff receive proper training, guidance, and leadership to perform their duties effectively and deliver quality services. All duties must align with NMS’s mission, vision, values, and departmental policies.

Responsibilities

• Develop recipes based on food type, applying personal knowledge and experience.
• Prepare food according to recipes.
• Cook and serve meats, sauces, vegetables, soups, and other foods.
• Carve meats.
• Maintain cleanliness, sanitation, and organization of work areas.
• Communicate effectively with clients and staff to improve service quality and resolve issues.
• Follow NMS safety policies and procedures.
• Coordinate with safety personnel to promote a safety culture.
• Train staff on safety policies and enforce compliance.
• Participate in safety programs and meetings.
• Disseminate safety information and monitor workplace hazards.
• Assist in accident investigations if needed.
• Supervise up to 30 staff in a remote camp environment, delegating responsibilities appropriately.
• Report safety or sanitation issues to supervisors.
• Perform other duties pertinent to the department’s success.

Qualifications

• High School diploma or GED, with formal training or equivalent experience.
• Associate’s Degree in Culinary Arts or recognized certification; or 3 years of leadership experience in a remote or commercial kitchen.
• Minimum of 5 years of restaurant cooking experience, with knowledge of high-volume food production and supervisory techniques.
• Valid driver’s license with a clean record for the past 3 years.
• Ability to instruct, train, multitask, and handle responsibilities efficiently.
• Obtain Alaska Food Workers Card and/or ServSafe Certification upon hire.
• Pass pre-employment screening including drug test, physical, and other assessments.
• Ability to work as part of a team and make quick decisions with minimal supervision.
• Stand for 12 hours per shift and live in dormitory-style accommodations.
• Proficient in English reading, writing, and speaking.

Note for Out-of-Area Candidates: Pre-employment testing and travel expenses are the candidate’s responsibility. Anchorage is the point of hire for testing, except where specified for Alaska residents.

Working Conditions: Indoors/outdoors with arctic exposure, moderate to loud noise, in a remote industrial kitchen setting. Must be physically capable of extensive movement, lifting, climbing, and travel to remote locations.

Physical Requirements: Ability to lift 50 lbs, carry 20 lbs, push 50 f-lbs, perform physical tests such as squatting, kneeling, stair climbing, and carrying while adhering to safety standards.

NMS Core Values: Safety, honesty, integrity, commitment, dignity, respect, and environmental sustainability.