Remote Cook - Alpine

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, and pantry production, as well as maintaining serving line levels and cleaning and sanitizing preparation areas and equipment. All duties are to be performed in accordance with NMS’ mission, vision, and values as well as departmental policies, practices, and procedures.

Responsibilities

1. Performs all main line food production duties with specific items determined by assigned shift.
2. Reviews the needs of the day with assigned supervisor(s), completes production sheets, reviews maintenance reports, and verifies supply needs and availability.
3. Assists assigned supervisors with menu and recipe development.
4. Monitors and replenishes all salad bar and pantry production items using proper rotation procedures.
5. Cooks food items such as breakfast, lunch, dinner, coffee, drinks, tray items, sandwiches, salad dressings, meat items, cheese or vegetable trays, salad bar items, etc.
6. Prepares, places, presents, and restocks items such as bulk/fresh vegetables, salads, relish trays, meats, sauces, cheeses, or salad dressings.
7. Uses a variety of food preparation procedures and equipment including cutting instruments.
8. Assists other personnel in food production or special duties as needed.
9. Serves in the service line as needed.
10. Handles special food preparation or cleaning projects as required.
11. Rotates food items appropriately.
12. Cleans and sanitizes preparation areas, salad bar area, workstation, and associated equipment.
13. Verifies and oversees food serving lines, ensuring they are properly stocked, set up, and cleaned.
14. Removes garbage from assigned areas and sets up or breaks down tables, snack bars, display cases, and serving lines.
15. Communicates with supervisors regarding meal items and backups.
16. Completes menu display announcements as outlined by a supervisor.
17. Handles or organizes freight regularly.
18. Responsible for supervision of an assigned staff, directly or through lead personnel, of 30 or more employees engaged in industrial housekeeping and janitorial services.
19. Ensures quantity and quality control in food production and overall sanitation of assigned areas.
20. Assists in the supervision and training of food service personnel.
21. Observes and instructs others on proper rotation procedures for produce and dairy products.
22. Maintains food production equipment and storage areas following sanitation, safety, and operational procedures.
23. Notifies supervisor if safety and sanitation standards are not being met.
24. Responsible for the supervision of staff.
25. Other duties pertinent to the department or unit’s success may be assigned.

Qualifications

1. High school diploma or GED equivalent.
2. At least two (2) years of work experience in a commercial kitchen or documented vocational training demonstrating knowledge of industrial cleaning equipment, restaurant food preparation, and general commercial cleaning processes.
3. Must have or obtain an Alaska Food Workers Card and/or ServSafe Certification upon hire.
4. Must pass all pre-employment contract requirements, including drug tests, physical assessments, and hearing tests.
5. Must be able to cooperate and work as part of a team.
6. Must be able to make decisions with little to no supervision.
7. Must be able to stand for 12 hours per shift.
8. Must be able to live in dormitory-style settings and meet cleanliness requirements.
9. Contract requires proficiency in English.
10. Must adhere to all safety guidelines and regulations.

Working Conditions and Physical Requirements

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

Noise level: Moderate to Loud

Description of environment: 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 to remote camps.

Physical requirements: Fit For Duty Test

1. Lift: 50 lbs. from floor to knuckle x 2
2. Lift: 50 lbs. from floor to waist x 2
3. Lift: 50 lbs. from floor to shoulders x 2
4. Lift: 30 lbs. from floor to crown x 2
5. Carry: 20 lbs. for a minimum distance of 20 feet
6. Push: Push horizontally with a peak force of 50 lbs.
7. Stoop & Twist: Perform toe touches x 5 each side.
8. Squat Test: Functionally squat x 5.
9. Kneel: Alternate kneeling sequence x 5 for each knee.
10. Stairs: Climb up and down 10 steps x 4.
11. Stairs & Carry: Climb up and down 10 steps x 2 while carrying 30 lbs.

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.

Equal Opportunity Employer

NANA Regional Corporation, Inc. and its subsidiaries are equal employment opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, gender, age, disability, veteran protected status, or any other characteristic protected by applicable law.

Accommodation Requests for Job Seekers with a Disability

If you are a job seeker with a disability and require accessibility assistance or an accommodation for any part of the employment process, contact us at

Job ID: 2024-13545

Division: NMS Camp Services

Work Type: Remote Rotational

Work Location: North Slope/Prudhoe Bay