Remote Camp Baker - Pogo Mine

Responsibilities

• 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.
• Aids assigned supervisors with menu and recipe development.
• Maintains 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 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, work station, or associated equipment.
• 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.
• Responsible for supervision of an assigned staff, either directly or through lead personnel.
• Is responsible for quantity and quality control in food production as well as overall sanitation of assigned areas.
• Aids 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.
• Notifies supervisor if safety and sanitation standards are not being met.

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.
• 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 Associate’s 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.
• Candidates Residing Outside Fairbanks Area: For the purposes of pre-employment testing, Fairbanks, AK will be considered the point of hire (with the exception of drug testing, which will be conducted near the candidate’s place of residence).
• Employee is responsible for any travel expenses and needed accommodations related to pre−employment tasks that need to be completed in Fairbanks, AK.
• This includes, but is not limited to, any safety training requirements, required pre−employment testing and/or training such as physical, DOT physical/medical card, fit for duty, audiogram, and/or other testing required by contract/company (NSTC, APICC training, security licensing requirements, etc.).
• Candidates residing in Alaska for Alyeska Contract: pre-employment testing will be scheduled near the candidate’s area of residence within the state.
• The only exception is when the candidate lives in a region without the necessary service providers to complete all requirements.
• Flights to Remote Locations : All employees are responsible for all expenses related to reporting to point of hire (Fairbanks, AK) for scheduled trips paid for by the company for remote locations.

Requirements

• 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 opposite knee. Repeat alternate kneeling sequence x 5 for each knee, self-paced but continuous. Stairs: Climb up and down 10 steps x 4 for a total of 40 steps, self-paced but continuous. Stairs & Carry: Climb up and down 10 steps x 2 for a total of 20 steps while carrying 30 lbs. in one hand and using the other hand to grasp a railing for safety, self-paced. Allow a 30 second rest period after climbing up and down 10 steps while carrying.