Cook III

Stallion Infrastructure Services•Prudhoe Bay, AK

7d•Onsite

About The Position

The Cook III prepares baked goods and other food for production and service in a remote camp setting. The role involves planning production, preparing products according to recipes or developing new recipes, monitoring baking and cooking processes, and adjusting mixing and oven controls as needed. Products may include doughnuts, Danish pastries, cookies, bars, candies, breads, and desserts. The Cook III also performs main-line food production duties, with assigned items determined by shift. The position supports the Lead Cook and/or Stallion Ops Manager with menu and recipe development, daily production planning, inventory and supply needs, and food quantity and quality control. It helps maintain sanitation and safe food-handling practices that exceed applicable DEC, state, and federal requirements; maintains food production equipment and storage areas; and ensures serving lines and related areas are stocked, set up, and cleared. The Cook III communicates professionally with customers and staff, follows company and OSHA procedures, and performs other kitchen duties as assigned. Work is indoors at a remote camp. The position requires comfort with remote living, shared housing, and communal facilities, as well as the ability to remain on one's feet during long shifts and perform repetitive physical tasks. The rotational schedule requires at least 11.5 hours per day for a minimum of 28 consecutive days.

Requirements

At least two years of work experience or training demonstrating suitability for and knowledge of this type of work.
Five years of North Slope remote camp experience.
High school graduate or GED equivalent.
Valid driver's license meeting Stallion Infrastructure Services insurance criteria.
Current State of Alaska Food Worker Card.
Current Certified Professional Food Manager (CPFM) certification.
North Slope Training Cooperative (NSTC) Card.
Ability to perform tasks safely and in a timely manner.
Thorough knowledge of emergency procedures and cleaning supplies.
Friendly, helpful, patient, and able to work as part of a team.
Excellent customer service skills; ability to remain calm in difficult or stressful conditions.
Good communication skills, including ability to speak, read, and write English.
Ability to follow company policies, procedures, and OSHA requirements.
Ability to record information accurately and follow directions with attention to detail.
Ability to lift and carry 50 pounds regularly and perform routine walking, standing, bending, and other physical tasks.
Ability to work at least 11.5 hours per day for a minimum of 28 consecutive days on a rotational schedule.
Must pass pre-hire drug and breath-alcohol tests, occupational fitness test, computer-based testing, and background check.
Must be comfortable living and working in a remote location with shared housing and communal facilities.

Responsibilities

Prepare production schedules to determine the variety and quantity of goods.
Monitor baking processes and adjust as needed; use ingredients, tools, and pans; control mixing processes and oven controls.
Produce food and baked goods by following recipes or creating new ones.
Take inventory and place orders for ingredients and supplies.
Perform main-line food production duties, with assigned products determined by shift.
Review daily needs with the Lead Cook and/or Stallion Ops Manager; complete production sheets, review billeting reports, and verify supply needs and availability.
Assist with menu and recipe development and maintain quantity and quality control in food production.
Maintain sanitation in assigned areas and ensure safe food handling and production meet applicable requirements.
Follow, teach, and maintain food-production safety procedures and practices.
Ensure food serving lines, areas, bars, and other applicable areas are stocked, set up, and cleared.
Communicate pleasantly and professionally with customers and staff.
Maintain food production equipment and storage areas according to sanitation, safety, and operational guidelines.
Observe and instruct others on proper produce and dairy rotation procedures.
Perform other assigned duties, including additional kitchen duties as needed.