Remote Breakfast Cook/Baker (3x3 ROT + $DOE + Benefits) - BOC - Prudhoe Bay

NANA Management Services•Prudhoe Bay, AK

4d•Onsite

About The Position

The Remote Breakfast Cook/Baker assists with preparation, production, and presentation of a variety of foods and produces a wide range of bakery goods in a remote camp setting. The position completes production sheets, helps develop menus and recipes, directs and trains food service personnel, and performs related food service activities in accordance with NMS’ mission, vision, values, and departmental policies and procedures. The role includes responsibility for staff supervision, food-production quantity and quality control, and sanitation of assigned areas. The position is based in an industrial kitchen at a remote camp, with frequent exposure to arctic conditions and moderate-to-loud noise. Employees must be able to travel by plane and/or bus to remote camps, live in dormitory-style accommodations, work on their feet for 12 hours per shift during the scheduled rotation, and meet the stated physical requirements. Pre-employment contract requirements may include drug testing, a physical and fit-for-duty assessment, and a hearing test. Candidates may be responsible for travel and accommodation costs related to pre-employment requirements and reporting to the Anchorage point of hire, as described in the posting.

Requirements

High school diploma or GED equivalent.
At least three years of directly related restaurant cooking and/or baking experience demonstrating working knowledge of high-volume food and bakery production, food service production and positions, equipment, and supervisory techniques.
Must have an Alaska Food Workers Card and/or ServSafe Certification, or obtain one upon hire.
Must pass all pre-employment contract requirements, which may include a drug test, physical and fit-for-duty assessment, and hearing test.
Ability to instruct and train others and handle multiple tasks at the same time.
Ability to cooperate and work as part of a team with fellow employees, customers, and clients.
Ability to make decisions with little to no supervision.
Ability to remain on feet for 12 hours per shift during the scheduled rotation.
Ability to live in dormitory-style settings and meet remote-camp cleanliness requirements.
Ability to meet and adhere to company and client safety guidelines and regulations.
Must speak, understand, read, and write English.
Must be able to travel by plane and/or bus to remote camps.
Must meet the listed fit-for-duty physical requirements, including specified lifting, carrying, pushing, stooping, twisting, squatting, kneeling, and stair-climbing tasks.
Must be able to lift 50 pounds from floor to knuckle, waist, and shoulders twice each, and 30 pounds from floor to crown twice.
Must be able to carry 20 pounds with two hands for at least 20 feet and push horizontally with a peak force of 50 foot-pounds using two hands.

Nice To Haves

Associate’s degree in Culinary Arts or recognized formal certified training from a national association; candidates without this vocational training need an additional two years of experience in the field.
At least two years of experience in a supervisory role in a restaurant and/or industrial kitchen setting.

Responsibilities

Perform main-line food production duties, with specific items determined by the assigned shift.
Cook a variety of foods and beverages, including breakfast, lunch, and dinner items, coffee and drinks, tray items, sandwiches, salad dressings, meat items, cheese or vegetable trays, and salad bar items.
Prepare and produce a wide variety of bakery products in a remote camp setting.
Complete pastry preparations, including mixing, baking, and frying as needed.
Assist assigned supervisors with menu and recipe development.
Monitor and replenish kitchen production items using proper rotation procedures.
Review daily needs with assigned supervisors, complete production sheets, review maintenance reports, and verify supply needs and availability.
Prepare, present, and restock vegetables, salads, relish trays, meats, sauces, cheeses, salad dressings, bakery items, and other serving items.
Use production sheets to determine amounts needed for serving areas.
Use food preparation procedures and equipment, including cutting instruments; prepare previously made salads and produce new salads as needed.
Assist other personnel with food production or special duties, and serve on the service line as needed.
Handle special food preparation or cleaning projects as required.
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 assigned surfaces and areas.
Verify and oversee food serving lines, areas, and bars to ensure they are stocked, set up, and clean.
Remove garbage from assigned areas and set up or break down tables, snack bars, display cases, and serving lines.
Communicate with supervisors about meal items and backups needed.
Complete menu display announcements as outlined by a supervisor.
Handle or organize freight regularly.
Supervise assigned staff directly or through lead personnel.
Maintain quantity and quality control in food production and oversee sanitation in assigned areas.
Assist with the supervision and training of 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 success of the department or unit.