NANA Regional Corporation Remote Head Cook in Pipeline, Alaska
Remote Head Cook
Built on a culture of safety and integrity, NMSdelivers award-winning, integrated support services to a variety of clients in food service, facilities management, camp services,security and hotel management in Alaska and the continental U.S. We are proudto 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 andtelecommunications industry. Our clients have peace of mind knowing weare committed to delivering best-in-class service, and we bring creativity, technologyand experience to every project. Our mission is to provide management andsupport services at a level of quality, value, safety and expertise beyond ourclients’ expectations. At NMS, we expect our employees to fulfill that missionin every aspect of their work.
The remote head cook is to manageassigned kitchen staff by ensuring a positive and safe working environment, aswell as ensuring all assigned staff receive the appropriate training, guidance,and leadership in order to effectively perform their jobs and deliver qualityservices.Allduties are to be performed in accordance with NMS’ mission, vision, and valuesas well as departmental policies, practices, and procedures.
Essential Duties and Responsibilities
Selects and develops recipesbased on type of food to be prepared and applying personal knowledge andexperience in food preparation.
Cooks or otherwise preparesfood according to recipe.
Prepares, cooks, and servesmeats, sauces, vegetables, soups, and other foods.
Monitor and maintain cleanliness,sanitation and organization of assigned work areas
Maintains excellent clientand employee communications and relations to continuously improve the qualityof provided services, resolve problems, & facilitate the acceptance &implementation of services.
Adhere to NMS safetypolicies, practices and procedures.
Maintains liaison withsafety personnel on various NMS safety policies, practices and procedures toassure information exchange, mutual assistance and an enhanced positive safetyculture.
Instructs, provides guidanceand training to assigned staff regarding NMS safety policies, practices andprocedures, utilizing proactive methods.
Enforces penalties forinfractions of NMS safety policies, practices and procedures.
Actively participates inbehavior and commitment based safety program and supports NMS safety goals byplanning, implementing, and coordinating policies, practices and procedures toreduce or eliminate occupational injuries, illnesses, deaths, and propertydamage.
Coordinates safety activitiesof assigned staff and conducts multiple safety meetings to ensure dailyoperations are in compliance with company and client safety requirements.
Disseminates information toassigned staff, other housekeeping and departmental locations regarding workplacehazards and or other safety information.
Monitors, records andprovides documentation on safety related issues in the workplace.
Identifies, appraises,resolves, and / or appropriately reports conditions which could produceinjuries, illnesses, and property damage.
May assist in investigationof accidents or incidents.
Ina safe, effective and cost efficient manner delegates authority and assignsresponsibilities for up to 30 on-site assigned staff, either directly orthrough subordinate supervisory personnel, engaged in preparing and cookingfoods in a remote camp environment.
Notify supervisor if safetyand sanitation standards are not being met.
Other duties that are pertinent to thedepartment or unit’s success also may be assigned.
This position is responsible for thesupervision of staff.
High School diploma or GED equivalent, supplemented by formaltraining, or additional equivalent experience.
Associate’sDegree in Culinary Arts or recognized formal certified training program from aNational Association
At least five (5) years of directly related restaurant cookingexperience which demonstrates a working knowledge of high volume foodproduction, food service production, food service positions, equipment, andsupervisory techniques in this field.
A valid driver’s license and an acceptable driving record for thepast three (3) years to be eligible under NMS’ vehicle insurance policy.
Candidates must have the ability to instruct and train others aswell as the ability to handle multiple tasks occurring at the same time.
Must have or obtain an Alaska Food Workers Card and/or ServSafeCertification upon hire.
Must passall pre-employment contract requirements which may include but are not limitedto: hair follicle drug test, physical and fit for duty assessment andhearing test. Applicants not locatednear a testing facility are responsible for paying for travel to the nearesttesting facility.
Must beable to cooperate and work as part of a team with fellow employees, customersand clients.
Must beable 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 thescheduled rotation.
Must be able to live in dormitory style settings and meetcleanliness requirements of the remote camp.
Contract requires employees to speak, understand, read and writeEnglish.
Must meet and adhere to all safety guidelines and regulations setforth by the company and client.
- At least two (2) years’ experience in a Chef and/or Kitchen Manager position in a remote camp setting.
Working Conditions and PhysicalRequirements
Weather:Indoor/Outdoor. Frequently exposed toarctic conditions.
Noiselevel: Moderate to Loud
Descriptionof environment: This is an industrial kitchen setting located in a remote camp.
Mustconstantly 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 toremote camps.
Physicalrequirements: 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 minimumdistance of 20 feet
Push: Push horizontally with a peak force of 50f-lbs. with two hands.
Stoop & Twist: Perform alternate cross over toe touches x 5each side, self-paced but continuous.
Kneel: Kneel on one knee and stand. Return to kneelon opposite knee. Repeat alternatekneeling sequence x 5 for each knee, self-paced but continuous.
Squat Test: Functionally squat x 5, self-paced butcontinuous.
Stairs: Climb up and down 10 steps x 4 for a total of40 steps using one hand to grasp a railing for safety, self-paced.
Stairs & Carry: Climb up and down 10 steps x 2 for a total of20 steps while carrying 30 lbs. in one hand and using the other hand to grasp arailing for safety, self-paced.
Allow a 30 second restperiod after climbing up and down 10 steps while carrying.
All tests must be performedwithin a safe target heart rate determined by the contract requirements.
Safetyguides our behavior.
Honestyand integrity govern our activities.
Commitmentsmade will be fulfilled.
Allindividuals are treated with dignity and respect.
Theenvironment will be protected and sustained.
EqualOpportunity Employer/Shareholder Preference
NMSis an equal employment opportunity employer. All qualified applicants willreceive consideration for employment without regard to race, color, religion,sex, sexual orientation, gender identity, national origin, disability, veteran protected status or any other characteristic protected by applicable law.NANA grants employment preference to shareholders ofNANA and their spouses and descendants to the extent allowed by law.
Itis NMS policy to conduct background checks, drug testing and a physicalassessment, as applicable, once an offer has been accepted, in accordance withcompany and/or contract requirements.
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Job: Food Preparation & Service
Company: NANA Management Services
Primary Location: US-AK-Pipeline
Closing Date (Period for Applying) - External: Apr 30, 2018, 11:59:00 PM
Req ID: ALY00281