Remote Chef - Manh Choh

Responsibilities

• Selects and develops recipes based on the 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.
• 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.
• Counsels, trains, and coordinates safety activities of assigned staff and conducts multiple safety meetings to ensure daily operations are in compliance with company and client safety requirements.
• Disseminates information to assigned staff, other housekeeping and departmental locations regarding workplace hazards and or other safety information.
• Makes observations and monitors, records, and provides documentation on 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.
• Ace in Culinary Arts or recognized formal certified training program from a National Association.
• Candidates without such an 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.