Remote Breakfast Cook/Baker - Alyeska Pipeline

NANA Management Services•Prudhoe Bay, AK

7d•Onsite

About The Position

The Breakfast Cook/Baker assists with the preparation, production, and presentation of a variety of foods; completes production sheets; directs and trains food service personnel; and performs other food service activities. The position also produces a wide variety of bakery goods and provides cleaning services to keep remote camps, industrial facilities, food service areas, and offices clean and orderly. Duties are performed in accordance with NMS’s mission, vision, values, and departmental policies and procedures. This role works in an industrial kitchen at a remote camp. The employee prepares meals and bakery products, maintains production and serving areas, monitors food rotation and sanitation, helps with menu and recipe development, and supervises or trains assigned food service staff. The position requires travel to remote camps and the ability to live in dormitory-style accommodations. Employees must be able to stand for 12 hours per shift during the scheduled rotation and meet the stated physical and fitness-for-duty requirements.

Requirements

High school diploma or GED equivalent.
At least three years of directly related restaurant cooking and/or baking experience demonstrating knowledge of high-volume food and bakery production, food service production and positions, equipment, and supervisory techniques.
Ability to instruct and train others and handle multiple tasks simultaneously.
Must have or obtain an Alaska Food Workers Card and/or ServSafe Certification upon hire.
Must pass applicable pre-employment contract requirements, which may include a drug test, physical and fit-for-duty assessment, and hearing test.
Applicants who are not near a testing facility are responsible for travel to the nearest facility.
Ability to cooperate and work as part of a team with fellow employees, customers, and clients.
Ability to make decisions with little or no supervision.
Ability to be on their feet for 12 hours per shift during the scheduled rotation.
Ability to live in dormitory-style settings and meet remote-camp cleanliness requirements.
Must speak, understand, read, and write English.
Must meet and adhere to company and client safety guidelines and regulations.
Must be able to travel by plane and/or bus to remote camps.
Must meet the physical demands and Fit For Duty Test requirements described in the posting, including lifting, carrying, pushing, stooping, twisting, squatting, kneeling, and stair climbing.
For candidates outside the Anchorage area, the posting specifies responsibility for travel expenses and accommodations related to required pre-employment tasks in Anchorage, subject to the stated exceptions for Alyeska contract candidates residing in Alaska.
Employees are responsible for expenses related to reporting to Anchorage, the point of hire, for scheduled trips to remote locations paid for by the company.

Responsibilities

Perform main-line food production duties, with specific items determined by the assigned shift.
Prepare and produce a wide variety of bakery products in a remote camp setting, including mixing, baking, and frying.
Review daily needs with supervisors, complete production sheets, review maintenance reports, and verify supply needs and availability.
Assist supervisors with menu and recipe development.
Monitor and replenish kitchen production items using proper rotation procedures.
Cook a variety of breakfast, lunch, and dinner foods, beverages, tray items, sandwiches, salads, dressings, and other menu items.
Prepare, present, and restock vegetables, salads, relish trays, meats, sauces, cheeses, dressings, and bakery items.
Use production sheets to determine quantities needed for serving areas.
Use food preparation procedures and equipment, including cutting instruments; prepare existing salads and make new salads as needed.
Assist other personnel with food production and special duties, and serve on the service line as needed.
Handle special food preparation or cleaning projects.
Rotate food items appropriately.
Wipe down, clean, and sanitize preparation areas, salad bars, workstations, and associated equipment.
Clean food service and preparation equipment and storage areas, as well as other surfaces and areas as assigned.
Verify that serving lines, areas, and bars are properly stocked, set up, and cleaned.
Remove garbage and set up or break down tables, snack bars, display cases, and serving lines.
Communicate with supervisors about meal requirements and backup items.
Complete menu display announcements as directed by a supervisor.
Handle or organize freight regularly.
Periodically perform special duties, including certain laundry duties and scheduled cleaning tasks.
Supervise assigned staff directly or through lead personnel.
Maintain quantity and quality control in food production and sanitation in assigned areas.
Assist with supervising and training food service personnel.
Observe and instruct others in proper rotation procedures for produce and dairy products.
Maintain food production equipment and storage areas according to sanitation, safety, and operational procedures.
Notify a supervisor when safety or sanitation standards are not being met.
Perform other duties pertinent to the department or unit’s success.