Built on a culture of safety andintegrity, NMS delivers award-winning support services to a variety of clientsevery day. Our clients have peace of mind, knowing that we are committed todelivering best-in-class service. NMS brings creativity, technology andexperience to every project.
The primary responsibility of the
Chef is to cook and manage assigned kitchen staff by ensuring a positive andsafe working environment, as well as ensure all assigned staff receives theappropriate training, guidance, and leadership in order to effectively performtheir jobs and deliver quality services. All duties are to be performed in accordancewith NMS' mission, vision, and values as well as departmental policies,practices, and procedures.
This is the Head Chef position at the terminal in Valdez, AK. on the Trans-Alaska Pipeline. This is not a rotational schedule, the position is based in Valdez, AK.
Selects anddevelops recipes based on type of food to be prepared and applyingpersonal knowledge and experience in food preparation.
Cooks or otherwiseprepares food according to recipe.
Prepares, cooks,and serves meats, sauces, vegetables, soups, and other foods.
Monitor andmaintain cleanliness, sanitation and organization of assigned work areas
Maintainsexcellent client and employee communications and relations to continuouslyimprove the quality of provided services, resolve problems, &facilitate the acceptance & implementation of services.
Adhere to NMSsafety policies, practices and procedures.
Maintains liaisonwith safety personnel on various NMS safety policies, practices andprocedures to assure information exchange, mutual assistance and anenhanced positive safety culture.
Instructs,provides guidance and training to assigned staff regarding NMS safetypolicies, practices and procedures, utilizing proactive methods.
Enforces penaltiesfor infractions of NMS safety policies, practices and procedures.
Activelyparticipates in behavior and commitment based safety program and supportsNMS safety goals by planning, implementing, and coordinating policies,practices and procedures to reduce or eliminate occupational injuries,illnesses, deaths, and property damage.
Coordinates safetyactivities of assigned staff and conducts multiple safety meetings toensure daily operations are in compliance with company and client safetyrequirements.
Disseminatesinformation to assigned staff, other housekeeping and departmentallocations regarding workplace hazards and or other safety information.
Monitors, recordsand provides documentation on safety related issues in the workplace.
Identifies,appraises, resolves, and / or appropriately reports conditions which couldproduce injuries, illnesses, and property damage.
May assist ininvestigation of accidents or incidents.
Estimates food consumptionbased upon current campus population and requisitions foodstuffs andsupplies accordingly.
Receives andexamines foodstuffs and supplies to ensure quality and quantity meet establishedstandards and specifications.
Create, maintainand provide documentation in the areas of accounting, payroll, safety,personnel matters, coaching, and disciplinary actions that are clear andprepared neatly with attention to detail.
Complete assignedscheduling, travel requests, billeting, supply orders, inventory andinvoicing which is consistently accurate with no significant errors oromissions.
Reviews reports,papers, and other records prepared by assigned staff for clarity,completeness, accuracy, and conformance with NMS policies, practices andprocedures.
Use ofmiscellaneous office machinery including: copier, fax, printer, scanner,multi-line phone, computer, 10-key adding machine, label makers,laminators, etc.
Establishesquality standards and work procedures in accordance with NMS contractualobligations.
Personallyresolves minor maintenance or client emergencies as they occur or takesteps to permanently address them.
Regularly inspectsfood products, kitchen cleanliness, and various equipment to ensure NMSstandards are consistently met.
In a safe, effective and costefficient manner delegates authority and assigns responsibilities for up to 3on-site assigned staff, directly engaged in preparing and cooking foods in a Cafeteriaatmosphere.
Demonstrates acooperative, sincere and optimistic perception to workplace obstacles,which supports NMS' mission, vision and values as well as maintains apositive workplace environment.
Continuallystrives to be trustworthy, self-aware, humble, caring, rational, andcompetent. Unselfishly aligns efforts and decisions with NMS mission,vision and values.
Demonstratescommitment to diverse workforce by consistently enforcing policies andprocedures while encouraging and modeling the use of facts, data, andobjective analysis when making decisions.
Demonstratesopenness to conflicting opinions and or sensitive situations andunderstands when confidentiality is necessary.
Leadership Skills / Style:
Achievesdepartmental objectives by giving priority attention to the needs of theirassigned staff i.e. providing resources, training and tools to besuccessful.
Emphasizescollaboration, trust, empathy and works to enhance the growth of assignedstaff, increase teamwork and personal accountability.
Gives appropriatefeedback to assigned staff regarding their accomplishments andachievements.
Encouragesexcellence in safety, performance, quality of service, and innovation.
Providesprofessional and appropriate communication to staff, residents, clients,and customers to include: words, comments, gestures, proper tone of voice,body language, facial expressions, etc.
Clearlycommunicates NMS performance standards and expectations verbally and inwriting.
Listens thoroughlyto concerns of others while not personalizing business issues.
Welcomes positiveor negative feedback from others and is responsive to constructivecriticism and suggestions for improvement.
Assesses andprovides formal and informal personnel performance evaluations directlyand appropriately while giving constructive feedback to assigned staff.
Interpersonal Skills / TeamBuilding:
Promotes NMS CoreValues in the workplace.
Interactspositively with others by being open to and respectful of others'perceptions, ideas, backgrounds and communication methods while settingaside individual agendas, biases and opinions.
Coordinates workactivities of staff with other units, departments, or areas to ensure safeinterdepartmental workflow or to improve services to client.
Uses time,materials, and resources effectively to support team dynamics and increaseteam results.
Trains new staffand provides ongoing training to existing staff.
Assist staff inthe resolution of work related difficulties.
Makes appropriatejudgments and/or decisions and knows when to consult supervisor.
May perform allactual duties of assigned staff to cover unusual circumstances.
Other duties pertinent to thedepartment's success may also be assigned.
High Schooldiploma or GED equivalent, supplemented by formal training, oradditional equivalent experience.
ServSafeCertification or Alaska Food Workers Card; or ability to obtain within 90days of hire.
Working knowledgeof food preparation processes, knife skills and small wares equipment
Working knowledgeof weights and measures and various cooking techniques
Working knowledgeof health, safety and sanitation procedures
Successfultraining and management of staff.
Successfulemployment in the service industry.
Successfulparticipation in a corporate safety program.
Proficiencyoperating Microsoft office programs and various standard office machinery.
The ability towork a non rotating week to week shift, typically Monday thru Friday.
The ability towork strenuous 8 hour days for a minimum of 5 consecutive days.
The ability totolerate exposure to cleaning chemicals and solutions.
Ability tocommunicate verbally and in writing with clients and co-workers.
Successfulsupervisory candidate must have a valid Driver's License and an acceptabledriving record for the past 3 years to be eligible under NMS' vehicleinsurance policy
Five (5) yearsverifiable supervisory employment in an industrial, preferably high volumekitchen environment which demonstrates performance of moderate to intensephysical labor.
Associates Degreein Culinary Arts or recognized formal certified training program from aNational Association.
Background position ranking skilllevels:
Language skills sufficient to: 1.Read, analyze, and interpret general business periodicals, professionaljournals, technical procedures, or governmental regulations. 2. Write reports,business correspondence, and procedure manuals. 3. Effectively present informationand respond to questions from groups of managers, clients, customers, and thegeneral public. 4. Communicate effectively, both orally and in writing.
Math skills sufficient to:calculate figures, and amounts such as discounts, interests, commissions, proportions,percentages, area, circumference, and volume.
Reasoning abilities sufficient to:1. Solve practical problems and deal with a variety of concrete variables insituations where only limited standardization exists. 2. Interpret a variety ofinstructions furnished in written, oral, diagram, or schedule form. 3. Work inan organized and effective manner with co-workers and supervisors.
While performing the duties of thisjob, the employee is frequently required to stand and walk. The employee isfrequently required to use hands to finger, handle, or feel; reach with handsand arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear; andtaste or smell. The employee must frequently lift and/or move up to 50 pounds.
Applicants must be able to pass thefollowing physical assessment:
Lift: Lift 50 lbs from floor toknuckle x 2
Lift: Lift 50 lbs from floor towaist x 2
Lift: Lift 50 lbs from floor toshoulders x 2
Lift: Lift 30 lbs from floor tocrown level x 2
Carry: Carry 20 lbs with twohands for a minimum distance of 20 feet
Push: push horizontally with apeak force of 50 f-lbs with two hands
Stoop & Twist: Performalternate cross over toe touches x 5 each side, self-paced, continuous
Squat Test: Functionally squat x5, self-paced but continuous
Kneel: Kneel on one knee andstand. Return to kneel on opposite knee. Repeat alternate kneeling sequence x 5for each knee, self-paced but continuous
Stairs: Climb up and down 10steps x 4 for a total of 40 steps, self-paced but continuous
Stairs and Carry: Climb up anddown 10 steps x 2 for a total of 20 steps while carrying 30 lbs in one hand andusing the other hand to grasp a railing for safety, self-paced
Allow a 30 second rest periodafter climbing up and down 10 steps while carrying
Specific vision abilitiesrequired by this job include color vision and may require those abilities tosafely operate a vehicle. Successful candidate must have the physical staminato work multiple hours in a day, for extended periods of time. The noise levelin certain industrial areas may be loud.
Fair Labor Standards Act Status: Non-Exempt/Hourly
The above is not intended to listall possible essential functions or requirements as they are subject to change.The employer reserves the right to revise or change this description. Thisdescription does not constitute a written or implied contract of employment. Toperform this job successfully, an individual must be able to satisfactorilyperform each of the above essential duties and meet the physical demands.Reasonable accommodations may be made to enable individuals with disabilitiesto meet these conditions.
APPLICANTS MUST PASS APRE-EMPLOYMENT DRUG TEST, A POST OFFER PHYSICAL ASSESSMENT AND A CRIMINALBACKGROUND CHECK.
We are an equal opportunityemployer and all qualified applicants will receive consideration for employmentwithout regard to race, color, religion, sex, national origin, disabilitystatus, protected veteran status, or any other characteristic protected by law.
NANA Shareholder Preference