Remote Breakfast Cook​/Baker, Milne Point Camp; Wage DOE & Federal - xROT

Job Description

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. This position also provides a wide variety of cleaning services and other related duties required to keep remote camp and industrial facilities, food service areas, office facilities and similar areas in a clean and orderly condition.

All duties are to be performed in accordance with NMS' mission, vision, and values as well as departmental policies, practices, and procedures.

This is a rotational position with a 3-week on & 3-week off work schedule. Normal work day is a twelve (12) hours per day. This position will support the Milne Point Camp on the North Slope. The point of hire origin is Anchorage, AK.

• Performs all main line food production duties with specific items determined by assigned shift.
• Prepares and produces a wide variety of bakery products in a remote camp setting.
• Completes pastry preparations including mixing, baking and frying as needed.
• Reviews the needs of the day with assigned supervisor(s), completes production sheets, reviews maintenance reports, and verifies supply needs and availability.
• Assists assigned supervisors with menu and recipe development.
• Monitors and replenishes all kitchen production items using proper rotation procedures.
• Cooks such food items as breakfast, lunch or dinner foods, coffee, drinks, tray items, 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.
• Prepares or utilizes production sheets to determine amounts needed for serving areas.
• Uses a variety of food preparation procedures and equipment including cutting instruments; uses previously made salads and produces 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 appropriate to item.
• Wipes down, cleans, and sanitizes preparation areas, salad bar area, workstation, or associated equipment.
• Cleans various food service areas and equipment storage areas; may include cleaning glass, 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.
• Completes menu display announcements as outlined by a supervisor.
• Handles or organizes freight on a regular basis.
• Periodically performs a variety of special duties such as certain types of laundry duties or periodically scheduled cleaning tasks.
• 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 proper rotation procedures for produce and dairy products.
• Maintains food production equipment and storage areas following proper sanitation, safety, and operational procedures.
• Notifies supervisor if safety and sanitation standards are not being met.
• Other duties pertinent to the department or unit's success may be assigned.

• 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.
• Candidates must have the ability to instruct and train others as well as the ability to handle…