Remote Breakfast Cook/Baker - Camps Endicott

Req ID: END00124

Description

Summary

The Remote Breakfast Cook/Baker 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.

Essential Duties and Responsibilities

• Performs all main line food production duties with specific items determined by assigned shift.
• Serves in the service line as needed.
• Assists in the supervision and training of food service personnel.
• Reviews the needs of the day with assigned supervisor(s), completes production sheets, reviews maintenance reports, and verifies supply needs and availability.
• Handle or organize freight on a regular basis.
• Maintains food production equipment and storage areas following proper sanitation, safety, and operational procedures.
• Assists other personnel as needed in food production or in handling special duties.
• This position is responsible for the supervision of staff.
• Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines, etc.
• Notify supervisor if safety and sanitation standards are not being met.
• Verifies and oversees food serving lines, areas, bars, etc., making sure they are properly stocked, set up, and cleaned.
• 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.
• 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.
• Rotates food items as is appropriate to item.
• Assists assigned supervisors with menu and recipe development.
• 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.
• Responsible for quantity and quality control in food production as well as overall sanitation of assigned areas.
• Other duties that are pertinent to the department or unit’s success also may be assigned.
• Responsible for supervision of an assigned staff, either directly or through lead personnel.
• Prepares, places, presents, and restocks such items as bulk/fresh vegetables, salads, relish trays, meats, sauces, cheeses or salad dressings, and bakery items.
• Monitors, replenishes all kitchen production items using proper rotation procedures.
• Wipes down, cleans, and sanitizing preparation areas, salad bar area, workstation, or associated equipment.
• Prepares and produces a wide variety of bakery products in a remote camp setting.
• Prepares or utilizes production sheets to determine amounts needed for serving areas
• Handles special food preparation or cleaning projects as required.
• Communicates with supervisors to discuss items needed for meals and backups.
• Observes and instructs others on the proper rotation procedures to be followed for produce and dairy products.
• Completes pastry preparations including mixing, baking and frying as needed.
• Complete menu display announcements as outlined by a supervisor.

Qualifications

• Must have an Alaska Food Workers Card and/or ServSafe Certification or obtain upon hire.
• Contract requires employees to speak, understand, read and write English.
• 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.
• High school diploma or GED equivalent.
• Must be able to live in dormitory style settings and meet cleanliness requirements of the remote camp.
• 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 meet and adhere to all safety guidelines and regulations set forth by the company and client.
• Must be able to cooperate and work as part of a team with fellow employees, customers and clients.
• 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.

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• COVID-19 Vaccine Requirement: The Company complies with all applicable federal, state, local and contract regulations and requirements. This includes, but is not limited to, compliance with any or all of the following that may be in effect: COVID-19 vaccination and/or weekly testing requirements, contract requirements, OSHA’s Emergency Temporary Standard, CMS rule, and Executive Order on Ensuring Adequate COVID Safety Protocols for Federal Contractors. Should any of these requirements or regulations be in effect at time of hire, you will be required to provide your COVID-19 vaccine status, and acceptable proof of COVID-19 vaccine or submit to weekly testing, depending on the regulation and/or policy applicable to your work location. \
• 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.

Preferred:

• At least two (2) years’ experience in a supervisory role in a restaurant and/or industrial kitchen setting.
• 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.

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

• Push: Push horizontally with a peak force of 50 f-lbs. with two hands.
• Lift: Lift 30 lbs. from floor to crown x 2
• 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.
• Stoop & Twist: Perform alternate cross over toe touches x 5 each side, self-paced, continuous.
• Allow a 30 second rest period after climbing up and down 10 steps while carrying.
• Lift: Lift 50 lbs. from floor to knuckle x 2
• Lift: Lift 50 lbs. from floor to shoulders x 2
• Carry: Carry 20 lbs. with two hands for a minimum distance of 20 feet
• Stairs: Climb up and down 10 steps x 4 for a total of 40 steps, self-paced but continuous
• Lift: Lift 50 lbs. from floor to waist x 2
• 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.

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.

Required Language

Equal Opportunity Employer/Shareholder Preference

NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran protected status or any other characteristic protected by applicable law.NANA grants employment preference to shareholders of NANA and their spouses and descendants to the extent allowed by law.

It is NMS policy to conduct background checks, drug testing and a physical assessment, as applicable, once an offer has been accepted, in accordance with company and/or contract requirements.

Organization: Camp Services

Job: Food Preparation & Service

Primary Location: US-AK-North Slope/Prudhoe Bay

Other Locations: US-MT-Billings, US-ID-Boise, US-WA-Seattle, US-OR-Portland, US-AZ-Tempe, US-AZ-Phoenix, US-MT-Missoula, US-MT-Bozeman

Shift: Rotating

NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.