Remote Breakfast Cook-Prudhoe Bay

About the position The Remote Breakfast Cook 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.

Responsibilities

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

Requirements

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

Nice-to-haves

• Associate's Degree in Culinary Arts or recognized formal certified training program from a National Association.
• At least two (2) years' experience in a supervisory role in a restaurant and/or industrial kitchen setting.

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