Remote Cook - Red Dog Mine (PAC)

UNAVAILABLE; Alaska; Remote; USD 52,000 - 78,000; Full time

Job summary

NMS is seeking an experienced cook to manage high-volume kitchen operations in a remote Alaskan camp. You will prepare a wide range of foods, supervise staff, and ensure top sanitation and safety standards on a 12-hour shift.

The role requires prior supervision, recipe development input, and the ability to work in extreme conditions while maintaining quality and efficiency.

Qualifications

• High school diploma or GED equivalent.
• Minimum five years of directly related restaurant cooking experience.
• Ability to instruct and train others and handle multiple tasks.
• Must obtain Alaska Food Workers Card and/or ServSafe Certification on hire.
• Background check and UA drug test may be required.
• Must be able to work as part of a team with minimal supervision.

Responsibilities

• Performs main line food production duties per shift.
• Reviews daily needs with supervisors and completes production sheets.
• Assists with menu and recipe development.
• Maintains salad bar and pantry stock with rotation procedures.
• Prepares breakfast, lunch, dinner items and related components.
• Ensures sanitation, safety, and cleanliness of prep areas.
• Supervises staff, potentially 30+ employees, for efficiency.
• Stand for long shifts and travel to remote camps as needed.

Skills

Food production

Supervisory experience

Safety compliance

Education

High school diploma or GED

Alaska Food Workers Card / ServSafe Certification

Tools

Commercial kitchen equipment

Job description

Job Description

The Remote Cook is responsible for the daily preparation, production, stocking and presentation of a variety of foods, breakfast, entrees/soups, salads, salad bar accompaniments, pantry production, maintaining serving line levels, or the cleaning and sanitizing of preparation areas and equipment, and baking. All duties are to be performed in accordance with NMS’ mission, vision, and values as well as departmental policies, practices, and procedures.

Responsibilities

• Performs all main line food production duties with specific items determined by assigned shift
• Reviews the needs of the day with assigned supervisor(s), completes production sheets, reviews maintenance reports, and verifies supply needs and availability
• Assists assigned supervisors with menu and recipe development
• Monitors, replenishes all salad bar and pantry production items using proper rotation procedures
• Cooks such food items as breakfast, lunch or dinner foods, coffee, drinks, tray items, sandwiches, salad dressings, meat items, cheese or vegetable trays, salad bar items, etc.
• Prepares, places, presents, and restocks such items as bulk/fresh vegetables, salads, relish trays, meats, sauces, cheeses or salad dressings, etc.
• Prepares or utilizes production sheets to determine amounts needed for serving areas
• Uses a variety of food preparation procedures and equipment including a wide variety of cutting instruments. Uses previously made salads and producing new salads as needed
• Assists other personnel as needed in food production or in handling special duties
• Serves in the service line as needed
• Handles special food preparation or cleaning projects as required
• Rotates food items as is appropriate to item
• Wipes down, cleans, and sanitizing preparation areas, salad bar area, workstation, or associated equipment
• Cleans various food service, food preparation equipment storage areas, etc., may include cleaning glass and general polishing, sweeping, wiping, or mopping of other areas or surfaces
• Verifies and oversees food serving lines, areas, bars, etc., making sure they are properly stocked, set up, and cleaned
• Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines, etc.
• Communicates with supervisors to discuss items needed for meals and backups
• Complete menu display announcements as outlined by a supervisor
• Handle or organize freight on a regular basis
• Responsible for supervision of an assigned staff, either directly or through lead personnel, of 30 or more employees engaged in providing a variety of industrial housekeeping and janitorial services and projects in a safe, efficient, and cost-effective manner
• Is responsible for quantity and quality control in food production as well as overall sanitation of assigned areas
• Assists in the supervision and training of food service personnel
• Observes and instructs others on the proper rotation procedures to be followed for produce and dairy products
• Maintains food production equipment and storage areas following proper sanitation, safety, and operational procedures
• Notify supervisor if safety and sanitation standards are not being met.
• This position is responsible for the supervision of staff.Other duties that are pertinent to the department or unit’s success also may be assigned.

Qualifications

• High school diploma or GED equivalent.
• At least five (5) years of directly related restaurant cooking experience which demonstrates a working knowledge of high volume food production, food service production, food service positions, equipment, and supervisory techniques.
• Candidates must have the ability to instruct and train others as well as the ability to handle multiple tasks occurring at the same time.
• Must have or obtain an Alaska Food Workers Card and/or ServSafe Certification upon hire.
• Must pass all pre-employment contract requirements which may include but are not limited to: background check and UA drug test.
• Must be able to cooperate and work as part of a team with fellow employees, customers and clients.
• Must be able to make decisions in the moment with little to no supervision.
• Must be able to be on your feet for 12 hours per shift for the scheduled rotation.
• Must be able to live in dormitory style settings and meet cleanliness requirements of the remote camp.
• Contract requires employees to speak, understand, read and write English.
• Must meet and adhere to all safety guidelines and regulations set forth by the company and client.

Working Conditions and Physical Requirements

Weather: Indoor/Outdoor. Frequently exposed to arctic conditions.

Noise level: Moderate to Loud

Description of environment: This is an industrial kitchen setting located in a remote camp.

Must constantly be able to stand, walk, climb, push, pull use hands and arms, stoop, kneel and crouch.

Travel: Must be able to travel by plane and/or bus to remote camps.

Physical requirements: Must be able to lift and/or move up to 50 lbs.

Travel may require an employee or contractor to pass a TSA security checkpoint. If the employee or contractor does not have valid identification, they will not be able to travel until valid identification is obtained and verified. For this reason all Red Dog employees and contractors must have valid identification when traveling to and from the mine, for a list of TSA approved valid identification visithttps://www.tsa.gov/travel/security-screening/identification.

Competencies

NMS Core Values

Safety guides our behavior.

Honesty and integrity govern our activities.

Commitments made will be fulfilled.

All individuals are treated with dignity and respect.

The environment will be protected and sustained.