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. Apply tot his job