Job Details

Remote Breakfast Cook/Baker - Dahl Creek - Seasonal in Bornite Mine , Alaska **Remote Breakfast Cook/Baker - Dahl Creek - Seasonal**

**Description**

About NMS

Built on a culture of safety and integrity, NMS delivers award-winning, integrated support services to a varietyof clients in food service, facilities management, camp services, security and hotel management in Alaska and the continental U.S. We are proud to serve not only our original oilfield clients, but also clients from federal, state and local governments, corporate facilities, healthcare institutions,schools and universities, manufacturing centers, and the transportation and telecommunications industry. Our clients have peace of mind knowing we are committed to delivering best-in-class service, and we bring creativity, technology and experience to every project. Our mission is to provide management and support services at a level of quality, value, safety and expertise beyond our clients expectations. At NMS, we expect our employees to fulfill that mission in every aspect of their work.

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.

* 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. Uses previously made salads and producing new salads as needed.

* 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 units success also may be assigned.

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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, OSHAs 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.

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* **Qualifications**

* 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. 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.

* 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.

Preferred:

* Associates 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.

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

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

* Lift: Lift 50 lbs. from floor to knuckle x 2

* Lift: Lift 50 lbs. from floor to waist x 2

* Lift: Lift 50 lbs. from floor to shoulders x 2

* Lift: Lift 30 lbs. from floor to crown x 2

* Carry: Carry 20 lbs. with two hands for a minimum distance of 20 feet

* Push: Push horizontally with a peak force of 50 f-lbs. with two hands.

* Stoop & Twist: Perform alternate cross over toe touches x 5 each side, self-paced, continuous.

* Squat Test: Functionally squat x 5, self-paced but continuous.

* Kneel: Kneel on one knee and stand. Return to kneel on o