**Remote Baker – Seasonal**
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.
TheRemote Baker position produces a wide variety of bakery goods, assists with thepreparation, production, and presentation of a variety of foods, completion ofproduction sheets, direction/training of food service personnel, and otherassociated food service activities. Allduties are to be performed in accordance with NMS mission, vision, and valuesas well as departmental policies, practices, and procedures.
* Currently accepting applications in anticipation of upcoming rotational work in Alaska. Rotational schedules and locations will vary. Hiring for opportunities in both the Oil & Gas and Mining industries.***
Essential Duties and Responsibilities
+ Performsall main line food production duties with specific items determined by assignedshift.
+ Preparesand produces a wide variety of bakery products in a remote camp setting. Completes pastry preparations includingmixing, baking and frying as needed.
+ Reviewsthe needs of the day with assigned supervisor(s), completes production sheets,reviews maintenance reports, and verifies supply needs and availability
+ Assistsassigned supervisors with menu and recipe development
+ Monitors,replenishes all kitchen production items using proper rotation procedures.
+ Cookssuch food items as breakfast, lunch or dinner foods, coffee, drinks, trayitems, sandwiches, salad dressings, meat items, cheese or vegetable trays,salad bar items, etc.
+ Prepares,places, presents, and restocks such items as bulk/fresh vegetables, salads,relish trays, meats, sauces, cheeses or salad dressings, and bakery items.
+ Preparesor utilizes production sheets to determine amounts needed for serving areas
+ Usesa variety of food preparation procedures and equipment including a wide varietyof cutting instruments. Uses previously made salads and producing new salads asneeded
+ Assistsother personnel as needed in food production or in handling special duties
+ Servesin the service line as needed
+ Handlesspecial food preparation or cleaning projects as required
+ Rotatesfood items as is appropriate to item
+ Wipesdown, cleans, and sanitizing preparation areas, salad bar area, workstation, orassociated equipment
+ Cleansvarious food service, food preparation equipment storage areas, etc., mayinclude cleaning glass and general polishing, sweeping, wiping, or mopping ofother areas or surfaces
+ Verifiesand oversees food serving lines, areas, bars, etc., making sure they areproperly stocked, set up, and cleaned
+ Removesgarbage from assigned areas, sets up or breaks down tables, snack bars, displaycases, serving lines, etc.
+ Communicateswith supervisors to discuss items needed for meals and backups
+ Completemenu display announcements as outlined by a supervisor
+ Handleor organize freight on a regular basis
+ Responsiblefor supervision of an assigned staff, either directly or through leadpersonnel.
+ Isresponsible for quantity and quality control in food production as well asoverall sanitation of assigned areas
+ Assistsin the supervision and training of food service personnel
+ Observesand instructs others on the proper rotation procedures to be followed forproduce and dairy products
+ Maintainsfood production equipment and storage areas following proper sanitation,safety, and operational procedures
+ Notifysupervisor if safety and sanitation standards are not being met.
+ Thisposition is responsible for the supervision of staff.
+ Other duties that are pertinent to thedepartment or units success also may be assigned.
+ 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.
+ Candidates must have the ability to instruct and train others as well as the ability to handle multiple tasks occurring at the same time.
+ Must have or obtain an Alaska Food Workers Card and/or ServSafe Certification upon hire.
+ Must pass all pre-employment contract requirements which may include but are not limited to: hair follicle 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 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.
+ Contract requires employees to speak, understand, read and write English.
+ Must meet and adhere to all safety guidelines and regulations set forth by the company and client.
+ Associates Degree inCulinary Arts or recognized formal certified training program from a NationalAssociation. Candidates without thisvocational training need an additional two (2) years experience in thisfield.
+ 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 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 protectedstatus 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.
Ifyou are a job seeker with a disability and require accessibility assistance oran accommodation to apply for one of our jobs, please submit a request bytelephone or via email. In order to appropriately assist you with anaccommodation, we ask that you please specify the assistance needed in order toaccess our jobsite and post for a position. The dedicated email and telephonicoptions are listed below and are reserved only for individuals withdisabilities needing accessibility assistance.
Torequest an accommodation by telephone, contact us at: 1-800-###-####
Torequest an accommodation by email, contact us …@nana.com
**Job:** Food Preparation & Service
**Company:** NANA Management Services
**Primary Location:** US-AK-North Slope/Prudhoe Bay
**Other Locations:** US-MT-Billings, US-ID-Boise, US-WA-Seattle, US-OR-Portland, US-AZ-Tempe, US-AZ-Phoenix, US-MT-Missoula, US-MT-Bozeman
**Closing Date (Period for Applying) – External:** Dec 2, 2019, 11:59:00 PM
**Req ID:** CAM00436