Cook work from home jobs

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity No Late Nights! Grow your career with Brookdale! Our Cooks have the option to explore exciting opportunities for advancement in positions such as Lead Cooks, Sous Chefs and Managers of Dining Services. Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility Medical, Dental, Vision insurance 401(k) Associate assistance program Employee discounts Referral program Early access to earned wages for hourly associates (outside of CA) Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility Paid Time Off Paid holidays Company provided life insurance Adoption benefit Disability (short and long term) Flexible Spending Accounts Health Savings Account Optional life and dependent life insurance Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Role is also eligible for team based bonus opportunities. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. Ensures proper preparation, portioning and serving of food according to standardized recipes and menus. You will use your prior experience with cutting tools, cookware and bakeware, combined with your knowledge of cooking procedures and methods of grilling, baking and boiling as a critical part of your role. Adheres to all sanitation and food safety standards. Maintains a clean kitchen. Prepares food in a timely manner at specified meal times Brookdale is an equal opportunity employer and a drug-free workplace.

Optional/as needed Cook for Good Samaritan in Clifton, excellent opportunity! Under direct supervision of Chef, assists Chef in preparation and presentations of foods for patients, employees, visitors and special functions. Assists in the overall sanitation of kitchen equipment. Job Requirements: High School Diploma or GED Equivalent relevant experience or 1 year in prior TriHealth Nutrition role is acceptable in lieu of minimum education.” (Required) Quantity food service preparation Job Responsibilities: Is proactive in regularly cleaning assigned areas. On a daily basis, maintains the cleanliness, safety, sanitation and HACCP standards. Consistently finishes daily paperwork as assigned per position, i.e. cleaning lists, specials list, temperature charts, cooler logs, invoices Completes tasks as assigned within given timeframes. Work volume is maintained or exceeded compared to normal output. Able to prepare necessary volumes of food in time constraints. Good cooking techniques, proper use of equipment, able to utilize recipes, able to prepare modified texture and modified fat/salt food accurately and flavorfully. Provides rotational job ability, cross-training and improving skills needed for optimal job performance. Works other positions in the production area. Knowledge of other staff responsibilities. Communicates and actively works with employees, managers & supervisors to fix departmental problems. Proactive in resolving internal issues and bringing them to managers attention. Keeps manager well informed of any issues that are unresolved issues. Actively communicates and works well with other employees to meet the end goal of better serving the patients and customers. Working Conditions: Bending - Climbing - Occasionally Concentrating - Continuous Learning - Hearing: Conversation - Consistently Hearing: Other Sounds - Frequently Interpersonal Communication - Kneeling - Occasionally Lifting Lifting 50+ Lbs. - Frequently Lifting Pulling - Consistently Pushing - Consistently Reaching - Consistently Reading - Sitting - Occasionally Standing - Consistently Stooping - Frequently Talking - Consistently Thinking/Reasoning - Use of Hands - Frequently Color Vision - Occasionally Visual Acuity: Far - Frequently Visual Acuity: Near - Consistently Walking - Consistently TriHealth SERVE Standards and ALWAYS Behaviors At TriHealth, we believe there is no responsibility more important than to SERVE our patients, our communities, and our fellow team members. To achieve our vision and mission, ALL TriHealth team members are expected to demonstrate and live the following: Serve: ALWAYS... • Welcome everyone by making eye contact, greeting with a smile, and saying "hello" • Acknowledge when patients/guests are lost and escort them to their destination or find someone who can assist • Refrain from using cell phones for personal reasons in public spaces or patient care areas Excel: ALWAYS... • Recognize and take personal responsibility to address and recover from service breakdowns when a customer's expectations have not been met • Offer patients and guests priority when waiting (lines, elevators) • Work on improving quality, safety, and service Respect: ALWAYS... • Respect cultural and spiritual differences and honor individual preferences. • Respect everyone's opinion and contribution, regardless of title/role. • Speak positively about my team members and other departments in front of patients and guests. Value: ALWAYS... • Value the time of others by striving to be on time, prepared and actively participating. • Pick up trash, ensuring the physical environment is clean and safe. • Be a good steward of our resources, using supplies and equipment efficiently and effectively, and will look for ways to avoid waste. Engage: ALWAYS... • Acknowledge wins and frequently thank team members and others for contributions. • Show courtesy and compassion with customers, team members and the community

Job Details Entry 90 BEAVER STREET - BROOKLYN, NY Full Time High School $21.00 - $25.00 Hourly None Day Shift Nonprofit - Social ServicesDescription Organizational Overview: RiseBoro Community Partnership is a comprehensive agency that serves underserved communities in New York City. Since its inception in 1973, RiseBoro has collaborated with community leaders, government agencies, and private investors to address housing, health, and service needs. Their programs span various areas, including housing, senior services, health care, youth development, education, empowerment, community development, arts programming, skills training, homelessness prevention, and access to healthy foods. Here are some highlights: Youth Center: RiseBoro converted 30,000 square feet of vacant land into a youth center, providing local youth and their families with opportunities for skill development, mentorship, and growth. Senior Services: RiseBoro was designated the first Innovative Senior Center in Brooklyn by the NYC Department for the Aging. Their extensive programming includes health management, physical exercise, and nutritional programs, collaborating with local hospitals and universities. Affordable Housing: RiseBoro is involved in affordable housing projects, such as the Hunters Point venture, which includes 1,100 apartments and retail/community space. 80% of the units are permanently affordable or earmarked for seniors. RiseBoro's mission is to empower communities to thrive, regardless of the odds. They work toward a city where zip codes don't determine health outcomes, housing stability, or economic power. If you're interested, consider becoming part of the RiseBoro community. Candidates must have the required qualifications to be considered for the position. The salary offer will be based on the candidate's experience in the exact or comparable position and additional preferred qualifications will be considered. Purpose of Position: The Outreach Team Member will be representing RiseBoro in the community and interacting with prospective clients, service providers, funding agencies, and community stakeholders. Schedule: Monday - Friday, 9 am to 5 pm Salary: $21-$25/hr Roles, Responsibilities and Essential Duties: Conduct outreach activities to promote awareness of the HomeBase Program Participate in outreach strategic sessions for the HomeBase Program Identify, develop, and implement outreach activities for HomeBase and other Empowerment Division programs Develop educational materials such as flyers, fact sheets, brochures, posters, etc., on programs/policies that address the needs of those at risk of homelessness Initiate and maintain relationships with community organizations, establishing linkage agreements and/or referral process to the HomeBase program and other Empowerment Division programs Develop and facilitate presentations regarding topics that impact long-term housing stability, including knowledge/enforcement of tenants rights/housing law; managing landlord/tenant relations; applying to/recertification of CityFHEPS, NYCHA, Section 8, SCRIE/DRIE and New Emergency Assistance programs; employment search/retention; and financial management/budgeting Set up interviews for client at his or her local Human Resources Administration (HRA) Identify, attend and promote HomeBase and other Empowerment Division services at community meetings, such as tenant association, parent-teacher association, and community board meetings Maintain a flexible schedule, including occasional weekend, early morning and evening hours Collaborate with other Empowerment Division programs as needed Other duties as assigned by Assistant Director and Director of Outreach and Special Projects Required Skills/Qualifications: High School Diploma or High School Equivalent (HSE/GED) required Bilingual English/Spanish speaker required Critical thinking and sound judgment required Skills, Knowledge & Abilities: At least 3 years' work experience and proven commitment to social services delivery At least 1 year of experience working in a housing-related program Excellent organizational and written/verbal communication skills Knowledge of New York public benefits, subsidies, and other assistance programs Microsoft Office proficiency (Outlook, Word, Excel, PowerPoint) desired Ability to understand the concepts of institutional and structural racism and bias and their impact on underserved and underrepresented communities Have a demonstrated commitment to supporting communities who have experienced systemic oppression and bias (e.g., people of color, LGBTQ+ people, immigrants, justice involved persons, etc.) Employee Benefits: Medical, Dental, Vision FSA after 60 days Commuter Benefits after 30 days 403B eligible after 30 days 13 Agency Holidays off 15 Vacation Days year 1 The intent of this is to provide a representative summary of duties and responsibilities that will be required of this position and title and shall not be construed as a declaration of the specific duties and responsibilities of any position. Employees may be requested to perform job-related tasks other than those specifically presented in this description. This job description does not constitute an employment agreement between the employer and employee and is subject to change by the employer. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job. Equal Employment Opportunity (EEO)/Affirmative Action Policy It is the policy of RiseBoro to provide equal employment opportunity to all employees and applicants for employment. No individual will be discriminated against on the basis of race, color, age, creed, religion, national origin, citizenship status, political or union affiliation, marital or partnership status, sex, sexual orientation or affectional preference, gender identity, familial status, genetic information or predisposition or characteristic, disability, status as a victim of domestic violence, status as a veteran or member of the U.S. military and related obligations, or any other characteristic protected by law. This policy applies to all terms and conditions of employment, including but not limited to, recruitment, hiring, job placement, compensation, benefits, training and apprenticeship, employee development, promotion, demotion, discipline, transfer, lay-off and recall, and termination. RiseBoro makes reasonable accommodations based on religion and/or disability as required by law, and requests for accommodation are to be directed to the Human Resources Department.

The Remote Cook is responsible for the daily preparation, production, stocking and presentation of a variety of foods, breakfast, entrees/soups, salads, salad bar accompaniments, pantry production, maintaining serving line levels, or the cleaning and sanitizing of preparation areas and equipment, and baking. All duties are to be performed in accordance with NMS' mission, vision, and values as well as departmental policies, practices, and procedures. Responsibilities * Performs all main line food production duties with specific items determined by assigned shift * 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, replenishes all salad bar and pantry 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, etc. * 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, workstation, or associated equipment * Cleans various food service, food preparation equipment storage areas, etc., may include cleaning glass and general 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 * Complete menu display announcements as outlined by a supervisor * Handle or organize freight on a regular basis * Responsible for supervision of an assigned staff, either directly or through lead personnel, of 30 or more employees engaged in providing a variety of industrial housekeeping and janitorial services and projects in a safe, efficient, and cost-effective manner * Is 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 the proper rotation procedures to be followed for produce and dairy products * Maintains food production equipment and storage areas following proper sanitation, safety, and operational procedures * Notify supervisor if safety and sanitation standards are not being met. * This position is responsible for the supervision of staff. * Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications Minimum Requirements * High school diploma or GED equivalent. * At least two (2) years of work experience in a commercial kitchen or documented vocational training sufficient to demonstrate a knowledge of industrial cleaning equipment, restaurant food preparation, and general commercial cleaning processes. * Must have or obtain an Alaska Food Workers Card and/or ServSafe Certification 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. Applicants not located near a testing facility are responsible for paying for travel to the nearest testing facility. * 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. * Contract requires employees to speak, understand, read and write English. * Must meet and adhere to all safety guidelines and regulations set forth by the company and client. CANDIDATES RESIDING OUTSIDE ANCHORAGE AREA: Candidates residing in Alaska & the Lower 48 for any contract: For the purposes of pre-employment testing, Anchorage 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 Anchorage, 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 (Anchorage, AK) for scheduled trips paid for by the company for remote locations. 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. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained.

Under the supervision of the Head Cook, the employee is responsible for cooking breakfast, baking, cleaning, and assisting the Head Cook in the kitchen area. Housekeeping duties for this position include day-to-day cleaning of living quarters, restrooms, and offices. This position's duties consist of about 75% housekeeping and 25% cooking. This position works a rotational schedule (2 weeks on/2 weeks off) and 12-hour shifts in a remote camp on the North Slope. Flights from Anchorage to the job site (and back) will be paid for by the company. Meals and lodging are covered at the job site. Point of hire: Anchorage, AK. REQUIRED QUALIFICATIONS * Must be at least 18 years of age * High school diploma or equivalent * Current State of Alaska Food Worker Card * At least six months of experience in housekeeping and in a commercial kitchen * Able to proficiently speak, read, understand, and write English * Must pass a pre-employment drug screen and physical requirements * Must meet criminal history and background requirements DESIRED QUALIFICATIONS * Previous work experience in camps and/or related area * Previous training in prevention of food borne illness, HACCP, sanitation, and personal hygiene ESSENTIAL FUNCTIONS * Clean as assigned following proper procedures * Unload needed supplies and small equipment from storeroom and pot areas * Assist Head Cook with food prep as needed * Review production sheet assignment, secure HACCP approved, standardized recipes for assigned food items * Prepare and cook breakfast and baked goods each morning for roughly 20-30 residents * Transport food to the tray line before the beginning of tray service * Utilize proper equipment and utensils * Take corrective action if temperatures of food items are not achieved correctly * Assure prepared foods are of the highest quality * Pan food into the appropriate serving pans before serving time; cover and maintain at proper temperature * Prepare and portion resident snacks and nourishments according to instructions and regulatory guidelines * Set up dining room according to the needs * Prepare salads for salad bars and set up salad bar * Assist with ordering, as needed * Clean permanent living quarters, common areas (all bathrooms & showers) * Willingness to perform others duties as required * Willingness to work at various locations as required CORE SPECIFIC COMPETENCIES * Commitment to Excellence: Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations * Corporate Values: Understand, embraces, and integrates DUS corporate values into everyday duties and responsibilities * Safety and Security: Promotes a safe work environment for co-workers and customers * Customer Service: Identifies and responds to current and future client needs by providing excellent service to internal and external customers * Teamwork: Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organization JOB SPECIFIC COMPETENCIES * Dependability: Consistently adheres to operational standards, ensures smooth operations and positive customer experiences, builds a productive workplace, is reliable and improves team morale * Independence: Works with little or no supervision * Time Management: Manages time effectively when accomplishing tasks, projects, and goals BENEFITS Full-time regular employees have the opportunity to enroll in health insurance, life insurance, 401k Retirement Plan, and short-term disability insurance. Full-time regular employees are provided access to our employee assistance program. WORKING ENVIRONMENT The employee will be required to live and work in a remote and confined workspace for extended periods of time and exposure to work assignments consisting of twelve-hour days and able to work day or night shifts as required. The majority of the work is performed in a remote setting with a wide variety of people in differing functions, personalities, and abilities. There may be a lack of immediate access to critical medical services as well as urban community services. PHYSICAL DEMANDS The employee's work requires routine walking, standing, bending, and carrying items weighing up to 50 pounds. Applicant will be required to successfully complete a post-offer pre-hire physical and Functional Capacity Exam. REASONABLE ACCOMMODATION It is Denali Universal Services' business philosophy and practice to provide reasonable accommodations, according to applicable state and federal laws, to all qualified individuals with physical or mental disabilities. EQUAL OPPORTUNITY EMPLOYER Denali Universal Services is an Equal Opportunity Employer.

The Remote Breakfast Cook 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. All duties are to be performed in accordance with NMS' mission, vision, and values as well as departmental policies, practices, and procedures. **Responsibilities** + Performs all main line food production duties with specific items determined by assigned shift. + Cooks food items such as breakfast, lunch or dinner foods, coffee, drinks, tray items, sandwiches, salad dressings, meat items, cheese or vegetable trays, salad bar items, etc. + Prepares and produces a wide variety of bakery products in a remote camp setting. + Completes pastry preparations including mixing, baking and frying as needed. + Assists assigned supervisors with menu and recipe development. + Monitors, replenishes all kitchen production items using proper rotation procedures. + Reviews the needs of the day with assigned supervisor(s), completes production sheets, reviews maintenance reports, and verifies supply needs and availability. + 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, workstation, or associated equipment. + Cleans various food service, food preparation equipment storage areas, etc., may include cleaning glass and general 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. + Complete menu display announcements as outlined by a supervisor. + Handle or organize freight on a regular basis. + 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 the proper rotation procedures to be followed for produce and dairy products. + Maintains food production equipment and storage areas following proper sanitation, safety, and operational procedures. + Notify supervisor if safety and sanitation standards are not being met. + This position is responsible for the supervision of staff. + Other duties that are pertinent to the department or unit's success also may be assigned. **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. Applicants not located near a testing facility are responsible for paying for travel to the nearest testing facility. + 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:_** **_Candidates residing in Alaska & the Lower 48 for any contract_** _: 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._ **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._ **NMS Core Values** Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. **Equal Opportunity Employer** NANA Regional Corporation, Inc. and its subsidiaries are equal employment opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, gender (including pregnancy, gender-identity and sexual orientation), age, disability, genetic information, veteran protected status or any other characteristic protected by applicable law. NANA grants employment preference to shareholder of NANA, their spouses and descendants to the extent allowed by law. **Accommodation Requests for Job Seekers with a Disability.** If you are a job seeker with a disability and require accessibility assistance or an accommodation for any part of the employment process, contact us at ******************* or **************. **Default: Location : Location** _US-AK-Fairbanks_ **Job ID** _2025-19994_ **NMS Division** _NMS Camp Services_ **Work Type** _Remote Rotational_ **Work Location** _Fairbanks_ NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.

INTEGRIS Mental Health Spencer, with Oklahoma's largest not-for-profit health system, has a great opportunity for a Cook in Spencer Oklahoma. In this position, you'll work days with our Food Services team providing exceptional care to those who have entrusted INTEGRIS Health with their healthcare needs. If our mission of partnering with people to live healthier lives speaks to you, apply today and learn more about our recently enhanced benefits package for all eligible caregivers such as, front loaded PTO, 100% INTEGRIS Health paid short term disability, increased retirement match, and paid family leave. We invite you to join us as we strive to be The Most Trusted Partner for Health The Cook is responsible for preparing food for facility use and may assist in planning menus and maintaining daily meal counts, inventories, menu planning book, and food orders. Adheres to National Patient Safety Goals as appropriate based on the level of patient contact this position requires. INTEGRIS Health is an Equal Opportunity/Affirmative Action Employer. Must be able to read and write English and know basic math 1 year previous food service experience as a cook or in a Food Prep 1 position preferred Children's Place and IMH only: Experience with the Federal School Lunch Program preferred * Must be able to communicate effectively in English (verbal/written) The Cook responsibilities include, but are not limited to, the following: Prepares and portions food for patients, employees and special functions Performs various baking tasks Responsible for cleaning and proper use of equipment and reports repairs as needed Coordinates standards of quality food handling with proper sanitation standards Follows food preparation and storage guidelines as set forth by the Oklahoma State Health Department Children's Place and IMH Only: Documents meals and snacks served each day in accordance with the Federal School Lunch guidelines Reports to the leader as assigned This position may have additional or varied physical demand and/or respiratory fit test requirements. Please consult the Physical Demands Project SharePoint site or contact Risk Management/Employee Health for additional information. Some possibility of cutting fingers or hands while using knife. Some possibility of burns while cooking. Some possibility of slipping from spills on the floor. Frequently exposed to heat from stove, very cold air from walk-in freezer, and use of various chemicals to maintain cleanliness of kitchen equipment. All applicants will receive consideration regardless of membership in any protected status as defined by applicable state or federal law, including protected veteran or disability status.

Under the supervision of the Head Cook, the employee is responsible for cooking breakfast, baking, cleaning, and assisting the Head Cook in the kitchen area. Housekeeping duties for this position include day-to-day cleaning of living quarters, restrooms, and offices. This position's duties consist of about 75% housekeeping and 25% cooking. This position works a rotational schedule (2 weeks on/2 weeks off) and 12-hour shifts in a remote camp on the North Slope. Flights from Anchorage to the job site (and back) will be paid for by the company. Meals and lodging are covered at the job site. Point of hire: Anchorage, AK. REQUIRED QUALIFICATIONS Must be at least 18 years of age High school diploma or equivalent Current State of Alaska Food Worker Card At least six months of experience in housekeeping and in a commercial kitchen Able to proficiently speak, read, understand, and write English Must pass a pre-employment drug screen and physical requirements Must meet criminal history and background requirements DESIRED QUALIFICATIONS Previous work experience in camps and/or related area Previous training in prevention of food borne illness, HACCP, sanitation, and personal hygiene ESSENTIAL FUNCTIONS Clean as assigned following proper procedures Unload needed supplies and small equipment from storeroom and pot areas Assist Head Cook with food prep as needed Review production sheet assignment, secure HACCP approved, standardized recipes for assigned food items Prepare and cook breakfast and baked goods each morning for roughly 20-30 residents Transport food to the tray line before the beginning of tray service Utilize proper equipment and utensils Take corrective action if temperatures of food items are not achieved correctly Assure prepared foods are of the highest quality Pan food into the appropriate serving pans before serving time; cover and maintain at proper temperature Prepare and portion resident snacks and nourishments according to instructions and regulatory guidelines Set up dining room according to the needs Prepare salads for salad bars and set up salad bar Assist with ordering, as needed Clean permanent living quarters, common areas (all bathrooms & showers) Willingness to perform others duties as required Willingness to work at various locations as required CORE SPECIFIC COMPETENCIES Commitment to Excellence: Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations Corporate Values: Understand, embraces, and integrates DUS corporate values into everyday duties and responsibilities Safety and Security: Promotes a safe work environment for co-workers and customers Customer Service: Identifies and responds to current and future client needs by providing excellent service to internal and external customers Teamwork: Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organization JOB SPECIFIC COMPETENCIES Dependability: Consistently adheres to operational standards, ensures smooth operations and positive customer experiences, builds a productive workplace, is reliable and improves team morale Independence: Works with little or no supervision Time Management: Manages time effectively when accomplishing tasks, projects, and goals BENEFITS Full-time regular employees have the opportunity to enroll in health insurance, life insurance, 401k Retirement Plan, and short-term disability insurance. Full-time regular employees are provided access to our employee assistance program. WORKING ENVIRONMENT The employee will be required to live and work in a remote and confined workspace for extended periods of time and exposure to work assignments consisting of twelve-hour days and able to work day or night shifts as required. The majority of the work is performed in a remote setting with a wide variety of people in differing functions, personalities, and abilities. There may be a lack of immediate access to critical medical services as well as urban community services. PHYSICAL DEMANDS The employee's work requires routine walking, standing, bending, and carrying items weighing up to 50 pounds. Applicant will be required to successfully complete a post-offer pre-hire physical and Functional Capacity Exam. REASONABLE ACCOMMODATION It is Denali Universal Services' business philosophy and practice to provide reasonable accommodations, according to applicable state and federal laws, to all qualified individuals with physical or mental disabilities. EQUAL OPPORTUNITY EMPLOYER Denali Universal Services is an Equal Opportunity Employer.

Responsible for the station's workflow and ensuring meals get out on time by overseeing the cooking process from start to finish and determining how much time each step requires. Ensures quality and consistency of all food menu items, as well as demonstrates knowledge of all areas of the kitchen ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Anticipate and accommodate the needs of the guests. Handles all allergy and/or dietary restrictions and modifications. Prepare all the restaurant's foods, hot and cold. Responsible for working in all aspects of food preparation. Accurately follows all orders received from the POS system and/or directions from the expeditor. Maintains cleanliness and sanitation of assigned station. Follow supervisor's instructions, and communicate with and support co-workers, while being a team player. Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standards. Possesses general knowledge of the venue. Complies with Department of Health and company sanitation standards. Communicates product needs to the chefs and the support staff. Required to check cover counts, BEOs, and/or Fire Sheets. Properly sets up the station and performs opening/closing procedures as directed by management, including: Stock station with prescribed supplies. Sets “mise en place” following FIFO and company standards. Wipes down and sanitizes the station. Performs opening side-work as prescribed. Performs closing side-work as prescribed. Report all breakage, and damage to equipment or furniture immediately to management. Attends and participates in daily pre-service meetings (where applicable). Attends and participates in any training sessions or departmental meetings. Learn by listening, observing other team members, and sharing knowledge while leading by example. Portrays a positive and professional attitude. Demonstrates knowledge of Tao Group Hospitality, its partners, and supporting hotel environments. Works as part of a team and provides help and support to all fellow team members. Assist and/ or complete additional tasks as assigned. TRAINING REQUIREMENTS: Tao Group Hospitality in-venue line cook training EDUCATION/WORKING KNOWLEDGE: 2-year culinary line cook experience required. Experience as a line cook in a high-volume culinary operation preferred. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions Ability to write and verbally communicate Must be able to move quickly Must be able to push and lift up to 50 lbs. Must be able to stand for extended periods of time Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment Exposure to hot kitchen elements or cleaning materials Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment May work extended hours, irregular shifts, evening and/or weekend shifts, and holiday work may be required Maintain a professional, neat, and well-groomed appearance, adhering to Company standards Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner Ability to maintain confidentiality Ability to handle a fast-paced, busy, and somewhat stressful environment

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying'nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. The Langham Huntington, Pasadena, Los Angeles is located in Pasadena, California, in the heart of an upscale residential neighborhood bursting with historic gems like Albert Einstein's former residence and famous film locations including the homes from Mad Men and Father of the Bride . Just up the street you'll find Pasadena's vibrant shopping and entertainment district boasting theaters, boutiques, incredible restaurants and world-class museums. And the hotel is just a short drive from the rest of Pasadena's must-see spots including the Rose Bowl stadium, The Huntington Library, Descanso Gardens, Kidspace Children's Museum and much more. Check out what's nearby, or inquire with our concierge team for recommendations on what to see, eat, and do in Pasadena and nearby Los Angeles. DEPARTMENT: Banquet Kitchen JOB TITLE: Cook 1 REPORTS TO: Banquet Chef SUPERVISES: NA PRIMARY OBJECTIVE OF POSITION: Accurately and efficiently prepares, portion, cook, and presents a variety of hot and/or cold food items for various meal periods for all Banquet Event Orders (BEO's). RESPONSIBILITIES AND JOB DUTIES: Responsible to supply assigned workstation with all needed products and culinary equipment for prompt production. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. May prepare food and serve customers at an a la carte and may operate a grill station. Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided. Clean, sanitize, and maintain work stations and equipment and must follow all, regulatory rules and procedures. Stores all food in refrigerated boxes including covers, labels and dates, using the proper containers and labels too protect against waste and spoilage. Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures. Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. PHYSICAL DEMANDS: Ability to work and stand in confined spaces for long periods of time. Requires the ability to lift and carry object weighing up to 80 pounds. Ability to work in a standing position for long periods of time (average of 8 hours). While performing the duties of this job, the employee is primarily in a controlled, temperate environment to include heat and cold. Activities include standing, reaching, bending, pushing, pulling, handling, lifting, carrying, seeing, hearing, talking, walking. SPECIAL SKILLS REQUIRED: Teamwork: Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit. Judgment: Displays willingness to make decisions; Exhibits sound and accurate judgment. Quality: Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality. Quantity: Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly. Safety and Security: Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly. Dependability: Follows instructions, responds to management direction; Takes responsibility for own actions; EDUCATION/EXPERIENCE REQUIRED: Prior Line or Banquet Supervisory experience of 5 year in a high volume atmosphere. Culinary degree preferred. Experience in a Banquet Kitchen preferred LICENSES OR CERTIFICATES: Food Handler's Certificate required. SALARY RANGE: $27.00 - $30.96 per hour NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate's supervisor. Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise, each colleague remains, always, an “at will” colleague. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The employer will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. For more information about the property, please visit: *********************************************************

About the Role: Are you a culinary visionary with a passion for digital media and a knack for growth? Tastemade is seeking an exceptional Culinary Content Lead to elevate our Tastemade Cooking content experience. In this pivotal role, you will be the driving force behind our recipe and meal plan strategy, ensuring our content not only inspires but also significantly accelerates the growth of our premium Tastemade+ membership. You'll blend culinary artistry with data-driven insights to shape the future of digital cooking for millions. Key Responsibilities: Define and Execute Culinary Content Strategy: Lead the conceptualization, development, and execution of innovative content strategies for Tastemade's recipes and meal plans, driving engagement and growth for Tastemade Cooking and Tastemade+. Identify and Capitalize on Trends: Continuously monitor and analyze food, cooking, and digital content trends, proactively adapting Tastemade's content strategy to maintain relevance and appeal. Optimize and Expand Recipe Library: Conduct thorough audits of our existing recipe library to identify opportunities for improvement, expansion, and promotion, ensuring a comprehensive and high-quality culinary resource. Elevate User Engagement: Foster a vibrant community around Tastemade Cooking content by actively engaging with users, answering culinary questions, and building a loyal audience. Drive Newsletter Performance: Overhaul and optimize the Tastemade weekly newsletter (distributed to an audience of 300k+ subscribers) to significantly boost engagement, conversions, and business results for Tastemade+. Enhance Product Functionality: Work closely with the Product team to define and enrich recipe metadata, enabling new features and improving the overall user experience within our platforms. Cross-Functional Content Alignment & Culinary Support: Collaborate with our social and streaming teams to create a cohesive editorial strategy that unites all consumer touchpoints. Provide culinary expertise to ensure recipe-based content is accurate, clear, and compelling. Share food trends, cooking tips, ingredient insights, and methodology to inspire engaging posts, graphics, and videos, helping drive the success of recipe and meal plan content across platforms. Provide oversight for branded recipes to ensure alignment with Tastemade's editorial voice, culinary standards, and seasonal and cultural food trends. Experience: Proven Culinary Expertise: You have strong food credibility - whether through formal culinary training, experience in a professional kitchen, or time spent developing recipes in a test kitchen or food media environment. You understand what makes a recipe work, how home cooks think, and how to make food feel approachable, exciting, and trustworthy. Digital Media Prowess: You know how to make food content resonate online. Whether through social media, apps, newsletters, or platforms like YouTube, you've created high-performing digital food content that engages and converts. You're fluent in content strategy, platform best practices, and audience behavior - and you bring those insights to every recipe or piece of content you touch. Adept with Cooking & Meal Planning Platforms: Strong familiarity with leading cooking, recipe, and meal planning applications and websites, understanding their strengths, weaknesses, and user behaviors. Exceptional Communication, Storytelling, & Recipe Writing: Superior writing, editing, and verbal communication skills, with a proven ability to craft clear, accurate, and engaging recipes. You can translate complex culinary techniques into approachable, step-by-step instructions while also developing compelling narratives for newsletters, editorial copy, and other content that inspires and informs diverse audiences. Skilled in both traditional and AI-assisted writing workflows. Data-Driven Creative: Experience converting data insights into actionable creative, and vice versa. You understand how to use data signals to give an audience what they want, and you can set specific benchmarks for how a specific creative product will affect specific metrics. You have strong opinions about food but are willing to be guided by data. Autonomous & Proactive: A highly self-motivated individual who thrives in an autonomous environment. You are capable of identifying opportunities, taking initiative, and driving projects to completion with minimal oversight. Passion for Food & Innovation: A genuine passion for culinary arts, combined with a strong curiosity for innovation and a desire to push boundaries in digital food content. Salary: $86,500-$108,000 per year Wonder uses geographic-specific salary structures, which means the salary offered may vary depending on where the job is located. The final salary offer will take into account various factors, such as the candidate's skills, education, training, credentials, and experience. #LI-Remote Benefits We offer a competitive salary package including equity and 401K. Additionally, we provide multiple medical, dental, and vision plans to meet all of our employees' needs as well as many benefits and perks that are not listed. A final note At Wonder, we believe that in order to build the best team, we must hire using an objective lens. We are committed to fair hiring practices where we hire people for their potential and advocate for diversity, equity, and inclusion. As such, we do not discriminate or make decisions based on your race, color, religion, gender identity or expression, sexual orientation, national origin, age, military service eligibility, veteran status, marital status, disability, or any other protected class. If you have a disability, please let your recruiter know how we can make your interview process work best for you. We look forward to hearing from you! We'll contact you via email or text to schedule interviews and share information about your candidacy.

Home/Job Postings/UC-Charleston/Join UC's Food Services Team Current Job Opening at the University of Charleston Posted September 30, 2025 We're looking for hardworking, team-oriented individuals to help fuel our campus community. The University of Charleston's Food Service & Catering Department offers full-time positions with great benefits, plenty of overtime, and tuition assistance for employees and their dependents. Bring your skills or start learning with us, and become part of the Golden Eagle family. How to Apply Ready to join our team? Email your résumé or a short note of interest to ******************************* and we'll be in touch quickly. Applications are reviewed on a rolling basis until each position is filled. Apply Now Current Openings Click any job title to view the full description and apply: * Food Service & Catering Assistant * Utility Worker / Dishwasher * Catering Assistant * Food Service Worker * Grill Cook * Cashier * Cook Bring your passion for food service and help us make a difference every day on campus! The University of Charleston is an Equal Opportunity Employer.

Great restaurant memories come from many places. The sights, sounds, scents and as importantly the food. As a Cook, your passion for presentation and dedication to delivering flavor will complete each guest's experience. By taking pride in your workspace, keeping your standards high, and giving our menu the benefit of your expertise, you'll create some of our guests' most lasting memories. Make each meal a feast for the eyes and treat for the taste buds. With your own signature flare, you'll turn our high standards into memorable meals for every guest. Own your kitchen - keep on top of supplies and equipment and minimize waste. Tell your supervisor or duty manager about any unsafe equipment, low supplies, or safety incidents. Help create a safe space by following our safety procedures and wearing necessary protective equipment. Be cleaner than clean - meet or exceed local cleanliness and hygiene laws. Help with washing up and other kitchen duties when needed. Give guests a better experience by helping with any queries or advice. Wear your uniform with pride. Take on other ad-hoc duties when the whole team needs to pull together. What We Need From You - In the hotel industry we cater for our guest needs 24 hours a day, 7 days a week. Even though a shift will be assigned, on occasions we may require working varying shifts across a 7-day period, including weekends, evenings, and public holidays. Basic reading, writing and math skills. Some food preparation experience or training preferred. Communication skills are utilized a significant amount of time when interacting with the other cooks, wait staff and supervisors. Reading and writing abilities are utilized often when preparing meals from a recipe, when assisting in the scheduling of the kitchen staff, or when monitoring inventory. Mathematical skills, including basic math, percentages, quantities, and variances are used frequently. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. May be required to work nights, weekends, and/or holidays. Carrying or lifting items weighing up to 50 pounds Standing up and moving about the kitchen Handling food, objects, products, and utensils Bending, stooping, kneeling. What We Offer - We'll reward all your hard work with a great salary and benefits - including a great room discount and superb training. Join us and you'll become part of the global IHG family - and like all families, all our individual team members share some winning characteristics. As a team, we work better together - we trust and support each other, we do the right thing, and we welcome different perspectives. You need to show us you care that you notice the little things that make a difference to guests as well as always looking for ways to improve - click here to find out more about us. At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law. IHG is committed to promoting a culture of inclusion where everyone feels safe, respected, and valued. We seek talent from all backgrounds to join our teams and encourage our colleagues to bring their authentic and best selves to work. The range below is the range that we in good faith believe is the range of possible compensation for this role at the time of this posting. We may ultimately pay more or less than the posted range and this range is only applicable for jobs to be performed in CA, CO, NJ, NY, WA, HI, IL, MN, VT, MA. This range may be modified in the future. The hourly range for this role is $19.97 to $23.07. We offer a comprehensive package of benefits including paid time off, medical, dental, vision insurance, 401(k), and any other benefits to eligible employees. Note: No amount of pay is considered to be wages or compensation until such amount is earned, vested, and determinable. The amount and availability of any bonus, commission, benefits, or any other form of compensation and benefits that are allocable to a particular employee remains in the Company's sole discretion unless and until paid and may be modified at the Company's sole discretion, consistent with the law.

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, working twelve (12) hours per day, supporting the WNS Camp on the North Slope. The point of hire origin is Anchorage, AK._ **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. + 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 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, workstation, or associated equipment. + Cleans various food service, food preparation equipment storage areas, etc., may include cleaning glass and general 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. + Complete menu display announcements as outlined by a supervisor. + Handle or organize freight on a regular basis. + Periodically perform 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. + Is 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 the proper rotation procedures to be followed for produce and dairy products. + Maintains food production equipment and storage areas following proper sanitation, safety, and operational procedures. + Notify supervisor is safety and sanitation standards are not being met. + This position is responsible for the supervision of staff. + Other duties tthat are pertinent to the department or unit's success also may be assigned. **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. + Candidates must have the ability to instruct and train others as well as the ability to handle multiple tasks occurring at the same time. + Must have or obtain an Alaska Food Workers Card and/or ServSafe Certification 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. Applicants not located near a testing facility are responsible for paying for travel to the nearest testing facility. + 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. + Contract requires employees to speak, understand, read and write English. + Must meet and adhere to all safety guidelines and regulations set forth by the company and client. **_CANDIDATES RESIDING OUTSIDE ANCHORAGE AREA:_** **_Candidates residing in Alaska & the Lower 48 for any contract_** _: For the purposes of pre-employment testing, Anchorage 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 Anchorage, 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 (Anchorage, AK) for scheduled trips paid for by the company for remote locations._ **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._ **NMS Core Values** Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. **Equal Opportunity Employer** NANA Regional Corporation, Inc. and its subsidiaries are equal employment opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, gender (including pregnancy, gender-identity and sexual orientation), age, disability, genetic information, veteran protected status or any other characteristic protected by applicable law. NANA grants employment preference to shareholder of NANA, their spouses and descendants to the extent allowed by law. **Accommodation Requests for Job Seekers with a Disability.** If you are a job seeker with a disability and require accessibility assistance or an accommodation for any part of the employment process, contact us at ******************* or **************. **Default: Location : Location** _US-AK-Anchorage_ **Job ID** _2025-20102_ **NMS Division** _NMS Camp Services_ **Work Type** _Remote Rotational_ **Work Location** _Anchorage_ NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.

The Remote Breakfast Cook 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. All duties are to be performed in accordance with NMS' mission, vision, and values as well as departmental policies, practices, and procedures. Responsibilities * Performs all main line food production duties with specific items determined by assigned shift. * Cooks food items such as breakfast, lunch or dinner foods, coffee, drinks, tray items, sandwiches, salad dressings, meat items, cheese or vegetable trays, salad bar items, etc. * Prepares and produces a wide variety of bakery products in a remote camp setting. * Completes pastry preparations including mixing, baking and frying as needed. * Assists assigned supervisors with menu and recipe development. * Monitors, replenishes all kitchen production items using proper rotation procedures. * Reviews the needs of the day with assigned supervisor(s), completes production sheets, reviews maintenance reports, and verifies supply needs and availability. * 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, workstation, or associated equipment. * Cleans various food service, food preparation equipment storage areas, etc., may include cleaning glass and general 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. * Complete menu display announcements as outlined by a supervisor. * Handle or organize freight on a regular basis. * 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 the proper rotation procedures to be followed for produce and dairy products. * Maintains food production equipment and storage areas following proper sanitation, safety, and operational procedures. * Notify supervisor if safety and sanitation standards are not being met. * This position is responsible for the supervision of staff. * Other duties that are pertinent to the department or unit's success also may be assigned. 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. Applicants not located near a testing facility are responsible for paying for travel to the nearest testing facility. * 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: Candidates residing in Alaska & the Lower 48 for any contract: 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. 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. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained.

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying'nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. The Langham Huntington, Pasadena, Los Angeles is located in Pasadena, California, in the heart of an upscale residential neighborhood bursting with historic gems like Albert Einstein's former residence and famous film locations including the homes from Mad Men and Father of the Bride . Just up the street you'll find Pasadena's vibrant shopping and entertainment district boasting theaters, boutiques, incredible restaurants and world-class museums. And the hotel is just a short drive from the rest of Pasadena's must-see spots including the Rose Bowl stadium, The Huntington Library, Descanso Gardens, Kidspace Children's Museum and much more. Check out what's nearby, or inquire with our concierge team for recommendations on what to see, eat, and do in Pasadena and nearby Los Angeles. DEPARTMENT: Pastry Kitchen JOB TITLE: Cook 2 REPORTS TO: Pastry Chef SUPERVISES: NA PRIMARY OBJECTIVE OF POSITION: Responsible for preparing pastry items according to guest orders of consistent quality, as well as production, portion and presentation standards. RESPONSIBILITIES AND JOB DUTIES: Responsible to supply assigned workstation with all needed products and culinary equipment for prompt production. Understand and maintain all standard pastry recipes. Assists in producing and plating pastries and desserts. Produce creative and artistic food work Responsible for production of sweet items, pastries, cakes, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and amenities. Visually inspects, selects and uses freshest food products of the highest standard in preparation of all menu items. Perform job functions with minimal supervision. Work cohesively with entire culinary staff as part of a team. Follow kitchen policies, procedures and service standards. Solely responsible for maintaining clean work station. Make sure all work areas are properly cleaned at end of shifts. Maintains area in a clean and sanitized condition at all times. Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. PHYSICAL DEMANDS: Must be able to stand/walk for the entire duration of an 8 hour shift. Must be able to lift a minimum of 80 pounds. While performing the duties of this job, the employee is primarily in a controlled, temperate environment to include heat and cold. Activities include standing, reaching, bending, pushing, pulling, handling, lifting, carrying, seeing, hearing, talking, walking. SPECIAL SKILLS REQUIRED: Ability to perform job functions with attention to detail, speed and accuracy. Ability to be a clear thinker, remain calm and resolve problems using good judgment. Ability to work well under pressure of meeting production schedules and timelines for guests orders. Ability to operate, clean and maintain all equipment required in job functions. Ability to comprehend and follow recipes. Ability to expand and condense recipes. Ability to produce created and artistic items. Ability to perform job functions with minimal supervision. EDUCATION/EXPERIENCE REQUIRED: Experience in a 4-5 start hospitality environment. LICENSES OR CERTIFICATES: CPR Certification and/or First Aid Training preferred. Food Handler's Certificate required. SALARY RANGE: $27.00 - $29.51 PER HOUR NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate's supervisor. Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise, each colleague remains, always, an “at will” colleague. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The employer will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant.

Tao Group Hospitality offers competitive benefits for all full-time team members such as: Medical, Dental, and Vision Coverage 401(k) Retirement Program with Employer Match Life and Disability Insurance Plans Ancillary Insurance Plans Employee Assistance Program Fertility & Family Forming Support and Resources Pet Insurance Employee Discounts TAO Savings Marketplace Time off and much more! The Line Cook is responsible for the station's workflow and ensuring meals get out on time by overseeing the cooking process from start to finish and determining how much time each step requires. Ensures quality and consistency of all food menu items, as well as demonstrates knowledge of all areas of the kitchen. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Anticipate and accommodate the needs of the guests. Handles all allergy and/or dietary restrictions and modifications. Prepare all restaurants foods, hot and cold. Responsible for working in all aspects of food preparation. Accurately follows all orders received from the POS system and/or directions from the expeditor. Maintains cleanliness and sanitation of assigned station. Follow supervisor's instructions, and communicate with and support co-workers, while being a team player. Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standards. Possesses general knowledge of the venue. Complies with Department of Health and company sanitation standards. Communicates product needs to the chefs and the support staff. Required to check cover counts, BEOs, and/or Fire Sheets. Properly sets-up station and performs opening/closing procedures as directed by management, including: Stocks station with prescribed supplies. Sets “mise en place” following FIFO and company standards. Wipes down and sanitizes station. Performs opening side-work as prescribed. Performs closing side-work as prescribed. Reports all breakage, and damage of equipment or furniture immediately to management. Attends and participates in daily pre-service meetings (where applicable). Attends and participates in any training sessions or departmental meetings. Learn by listening, observing other team members, and sharing knowledge while leading by example. Portrays a positive and professional attitude. Demonstrates knowledge of Tao Group Hospitality, its partners, and supporting hotel environments. Works as part of a team and provides help and support to all fellow team members. Assist and/ or complete additional tasks as assigned. EDUCATION/WORKING KNOWLEDGE: Previous culinary experience required. Experience as a line cook in a high-volume, fine-dining culinary operation preferred. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE: The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions Ability to write and verbally communicate Must be able to move quickly Must be able to push and lift up to 50 lbs. Must be able to stand for extended periods of time Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment Exposure to hot kitchen elements or cleaning materials Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required Maintain a professional, neat, and well-groomed appearance adhering to Company standards Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner Ability to maintain confidentiality Ability to handle a fast-paced, busy, and somewhat stressful environment

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, working twelve (12) hours per day, supporting the WNS Camp on the North Slope. The point of hire origin is Anchorage, AK. 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. * 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 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, workstation, or associated equipment. * Cleans various food service, food preparation equipment storage areas, etc., may include cleaning glass and general 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. * Complete menu display announcements as outlined by a supervisor. * Handle or organize freight on a regular basis. * Periodically perform 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. * Is 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 the proper rotation procedures to be followed for produce and dairy products. * Maintains food production equipment and storage areas following proper sanitation, safety, and operational procedures. * Notify supervisor is safety and sanitation standards are not being met. * This position is responsible for the supervision of staff. * Other duties tthat are pertinent to the department or unit's success also may be assigned. 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. * Candidates must have the ability to instruct and train others as well as the ability to handle multiple tasks occurring at the same time. * Must have or obtain an Alaska Food Workers Card and/or ServSafe Certification 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. Applicants not located near a testing facility are responsible for paying for travel to the nearest testing facility. * 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. * Contract requires employees to speak, understand, read and write English. * Must meet and adhere to all safety guidelines and regulations set forth by the company and client. CANDIDATES RESIDING OUTSIDE ANCHORAGE AREA: Candidates residing in Alaska & the Lower 48 for any contract: For the purposes of pre-employment testing, Anchorage 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 Anchorage, 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 (Anchorage, AK) for scheduled trips paid for by the company for remote locations. 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. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained.

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying'nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. The Langham, Boston is one of the city's most historic hotels and one of the most iconic luxury hotels in the US. You will be working with a passionate & talented Food & Beverage team to drive excellence in guest experience and the overall success of Outlet Kitchens including Grana, The Fed and Private Kitchen, by delivering high standards in guest experience & colleague engagement in alignment with the culture and values of Langham Hospitality Group. Key Responsibilities: Prepares, seasons, cooks, and arranges all food items including soups, meats, vegetables, and meats for consumption in all Food & Beverage outlets. Maintains adequate supply of all prepared products on hand and ensures the proper storage and refrigeration of those items. Advises supervisor of low inventory and will assist in receiving items and taking inventory as required. Ensures that spoilage and wastage are kept to a minimum by utilizing proper quantities and rotating products. Maintains a clean and well organized work area, included but not limited to, reach in coolers, walk in coolers, countertops, and dish area. Responsible for opening and closing checklists for production of daily menu items. Must show ability to communicate clearly and concisely with all colleagues. Qualifications: General knowledge of culinary technique and application with willingness and attitude to learn more. Personable and ability to communicate needs to all colleagues. Ability to adapt to changing demands as related to food and beverage operations. Food Safety: Abides by local and national food safety requirements and ensures that others do so by monitoring FIFO inventory and visually inspecting food preparation, delivery activities, and overall cleanliness of the operation. Degree in Culinary Arts preferred, 1 to 3 years' experience in a 4-5 star hotel or independent restaurant. Banquet experience is desirable. ServSafe certification desired Legally authorized to work in the United States. Able to grasp, lift and/or carry up to 50 lbs. as needed. Able to work up to 8 hours; the ability to stand or walk for extended periods of time. For more information about the property, please visit: ****************************************************