Remote On Call - Breakfast Cook/Baker - Rig Camp - Multiple Vacancies Open - Prudhoe Bay (3x3 Rotation, pay DOE)

UNAVAILABLE; Alaska; Remote; USD 52,000 - 72,000; Full time

Job summary

UNAVAILABLE is seeking a Remote On Call Breakfast Cook to assist with the preparation, production and presentation of foods in a remote Alaska camp. Responsibilities include bakery production, training staff, completing production sheets, and maintaining sanitation.

The role requires high-volume cooking/baking experience, Alaska Food Workers Card or ServSafe, and ability to stand for long shifts. Pre-employment screenings apply; accommodations for remote locations may be provided.

Qualifications

• High School Diploma or GED required.
• 3+ years in restaurant cooking/baking in high-volume operation.
• Alaska Food Workers Card or ServSafe certification required.
• Ability to pass pre-employment screenings (drug test, physical, etc.).
• Ability to train others and supervise staff.
• Ability to stand for 12 hours per shift and work in a remote camp.

Responsibilities

• Perform main line food production duties per shift.
• Prepare and bake bakery products in a remote camp setting.
• Supervise and train food service staff.
• Complete production sheets and monitor supplies.
• Maintain sanitation and safety in prep areas and equipment.
• Coordinate with supervisors on menus and recipes.

Skills

Team supervision

Multi-tasking

Teamwork

Food safety knowledge

Communication

Education

High School Diploma or GED

Alaska Food Workers Card / ServSafe Certification

Tools

Commercial kitchen equipment operation

Job description

Job Description

The Remote On Call Breakfast Cook position assists with the preparation, production, and presentation of a variety of foods, completion of production sheets, direction/training of food service personnel, and with other associated food service activities as well as produces a wide variety of bakery goods. 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.
• 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 and produces a wide variety of bakery products in a remote camp setting.
• Completes pastry preparations including mixing, baking and frying as needed.
• Assists assigned supervisors with menu and recipe development.
• Monitors, replenishes all kitchen production items using proper rotation procedures.
• Reviews the needs of the day with assigned supervisor(s), completes production sheets, reviews maintenance reports, and verifies supply needs and availability.
• Prepares, places, presents, and restocks such items as bulk/fresh vegetables, salads, relish trays, meats, sauces, cheeses or salad dressings, and bakery items.
• 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.
• 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 three (3) years of directly related restaurant cooking and/or baking experience, which demonstrates a working knowledge of high-volume food and bakery production, food service production, food service positions, equipment, and supervisory techniques.
• Must have an Alaska Food Workers Card and/or ServSafe Certification or obtain upon hire.
• Must pass all pre-employment contract requirements, which may include but are not limited to: drug test, physical and fit for duty assessment and hearing test. Applicants not located near a testing facility are responsible for paying for travel to the nearest testing facility.
• Must have the ability to instruct and train others as well as the ability to handle multiple tasks occurring at the same time.
• 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.
• Must meet and adhere to all safety guidelines and regulations set forth by the company and client.
• Contract requires employees to speak, understand, read and write English.

Preferred:

• Associate’s Degree in Culinary Arts or recognized formal certified training program from a National Association. Candidates without this vocational training need an additional two (2) years’ experience in this field.
• At least two (2) years’ experience in a supervisory role in a restaurant and/or industrial kitchen setting.

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 and needed accommodations related to pre−employment tasks that need to be completed in Anchorage, AK. This includes, but is not limited to, any safety training requirements, required pre−employment testing and/or training such as physical, DOT physical/medical card, fit for duty, audiogram, and/or other testing required by contract/company (NSTC, APICC training, security licensing requirements, etc.).

Candidates residing in Alaska for Alyeska Contract: pre-employment testing will be scheduled near the candidate’s area of residence within the state. The only exception is when the candidate lives in a region without the necessary service providers to complete all requirements.

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.
  • Allow a 30 second rest period after climbing up and down 10 steps while carrying.

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.