Remote Camp Chef - Pogo Mine

Responsibilities

• Selects and develops recipes based on type of food to be prepared and applies personal knowledge and experience in food preparation.
• Cooks or otherwise prepares food according to recipe.
• Prepares, cooks, and serves meats, sauces, vegetables, soups, and other foods.
• Carves meats.
• Maintains cleanliness, sanitation, and organization of assigned work areas.
• Maintains excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of services.
• Adheres to NMS safety policies, practices, and procedures.
• Maintains liaison with safety personnel on various NMS safety policies, practices and procedures to assure information exchange, mutual assistance, and an enhanced positive safety culture.
• Instructs, provides guidance, and training to assigned staff regarding NMS safety policies, practices and procedures, utilizing proactive methods.
• Enforces penalties for infractions of NMS safety policies, practices and procedures.
• Actively participates in behavior and commitment based safety program and supports NMS safety goals by planning, implementing, and coordinating policies, practices and procedures to reduce or eliminate occupational injuries, illnesses, deaths, and property damage.
• Captures and documents safety related issues in the workplace.
• Identifies, appraises, resolves, and / or appropriately reports conditions which could produce injuries, illnesses, and property damage.
• May assist in investigation of accidents or incidents.
• Delegates authority and assigns responsibilities for up to 30 on-site assigned staff, either directly or through subordinate supervisory personnel, engaged in preparing and cooking foods in a remote camp environment.
• Notifies supervisor if safety and sanitation standards are not being met.

Qualifications

• High School diploma or GED equivalent, supplemented by formal training, or additional equivalent experience.
• Aceessible Associate’s Degree in Culinary Arts or recognized formal certified training program from a National Association.
• Candidates without such education need an additional three (3) years (3) years of demonstrated leadership experience in a commercial or remote camp kitchen setting.
• At least five (5) years of directly related restaurant cooking experience which demonstrates a working knowledge of high-volume food production, food service production, food service positions, equipment, and supervisory techniques in this field.
• A valid driver’s license and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance policy.
• The ability to instruct and train others as well as the ability to handle multiple tasks occurring at the same time.
• The ability to speak, understand, read and write English.
• The ability to meet and adhere to all safety guidelines and regulations set forth by the company and client.