Remote Cook Rig Camp - Prudhoe Bay YC

NANA Regional Corporation; Alaska; Remote; USD 35,000 - 55,000; Full time

Job summary

An established industry player is seeking a Remote Cook to join their team in a dynamic kitchen environment. This role involves preparing a diverse range of foods, overseeing food production, and maintaining high standards of cleanliness and safety. Candidates should possess a strong background in restaurant cooking, with at least three years of experience in high-volume food production. The position requires the ability to work effectively in a team, instruct others, and manage multiple tasks simultaneously. If you thrive in a fast-paced setting and are passionate about culinary excellence, this opportunity is perfect for you.

Qualifications

• 3+ years of restaurant cooking experience with high volume food production.
• Ability to instruct, train, and multitask in a fast-paced environment.

Responsibilities

• Prepare and cook a variety of food items for meals and events.
• Supervise food production staff and maintain quality control.
• Ensure cleanliness and sanitation of food preparation areas.

Skills

Food Preparation

Supervisory Skills

Team Collaboration

Decision Making

Time Management

Education

High School Diploma or GED

Tools

Food Preparation Equipment

Cutting Instruments

Job description

Job Description

The Remote Cook is responsible for the daily preparation, production, stocking, and presentation of a variety of foods, including breakfast, entrees/soups, salads, salad bar accompaniments, and pantry production. This role also includes maintaining serving line levels, cleaning and sanitizing 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 and replenishes all salad bar and pantry production items using proper rotation procedures.
• Cooks food items such 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 items such as bulk/fresh vegetables, salads, relish trays, meats, sauces, cheeses, or salad dressings.
• Utilizes production sheets to determine amounts needed for serving areas.
• Uses a variety of food preparation procedures and equipment, including cutting instruments.
• 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 appropriately.
• Cleans and sanitizes preparation areas, salad bar area, workstation, or associated equipment.
• Cleans food service and food preparation equipment and storage areas.
• Verifies and oversees food serving lines, ensuring they are properly stocked, set up, and cleaned.
• Removes garbage from assigned areas and sets up or breaks down tables, snack bars, display cases, serving lines, etc.
• Communicates with supervisors to discuss items needed for meals and backups.
• Completes menu display announcements as outlined by a supervisor.
• Handles or organizes freight on a regular basis.
• Supervises an assigned staff of 30 or more employees engaged in providing industrial housekeeping and janitorial services.
• Responsible for quantity and quality control in food production and overall sanitation of assigned areas.
• Assists in the supervision and training of food service personnel.
• Observes and instructs others on proper rotation procedures for produce and dairy products.
• Maintains food production equipment and storage areas following proper sanitation, safety, and operational procedures.
• Notifies supervisor if safety and sanitation standards are not being met.
• Other duties pertinent to the department’s success may be assigned.

Qualifications

• High School Diploma or GED equivalent.
• At least three (3) years of directly related restaurant cooking experience demonstrating a working knowledge of high volume food production, food service production, and supervisory techniques.
• Ability to instruct and train others, as well as handle multiple tasks simultaneously.
• Must have or obtain an Alaska Food Workers Card and/or ServSafe Certification upon hire.
• Must pass all pre-employment contract requirements, including drug test, physical, fit for duty assessment, and hearing test.
• Ability to cooperate and work as part of a team with fellow employees, customers, and clients.
• Ability to make decisions in the moment with little to no supervision.
• Must be able to stand 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 adhere to all safety guidelines and regulations set forth by the company and client.

CANDIDATES RESIDING OUTSIDE ANCHORAGE AREA:

Candidates residing in Alaska & the Lower 48 for any contract: For the purposes of pre-employment testing, Anchorage will be considered the point of hire (with the exception of drug testing, which will be conducted near the candidate’s place of residence). Employee is responsible for any travel expenses related to pre-employment tasks that need to be completed in Anchorage, AK.

Flights to Remote Locations: All employees are responsible for all expenses related to reporting to point of hire (Anchorage, AK) for scheduled trips paid for by the company for remote locations.

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: Fit For Duty Test

• Lift: Lift 50 lbs. from floor to knuckle x 2.
• Lift: Lift 50 lbs. from floor to waist x 2.
• Lift: Lift 50 lbs. from floor to shoulders x 2.
• Lift: Lift 30 lbs. from floor to crown x 2.
• Carry: Carry 20 lbs. with two hands for a minimum distance of 20 feet.
• Push: Push horizontally with a peak force of 50 f-lbs. with two hands.
• Stoop & Twist: Perform alternate cross over toe touches x 5 each side, self-paced, continuous.
• Squat Test: Functionally squat x 5, self-paced but continuous.
• Kneel: Kneel on one knee and stand. Return to kneel on opposite knee. Repeat alternate kneeling sequence x 5 for each knee, self-paced but continuous.
• Stairs: Climb up and down 10 steps x 4 for a total of 40 steps, self-paced but continuous.
• Stairs & Carry: Climb up and down 10 steps x 2 for a total of 20 steps while carrying 30 lbs. in one hand and using the other hand to grasp a railing for safety, self-paced.

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.