Executive chef work from home jobs

The Remote Chef is to manage assigned kitchen staff by ensuring a positive and safe working environment, as well as ensuring all assigned staff receive the appropriate training, guidance, and leadership to effectively perform their jobs and deliver quality services. 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 4 week on 2 week off rotation. 2 weeks Head Chef and 2 weeks Breakfast Cook. Responsibilities + Selects and develops recipes based on the type of food to be prepared and applying personal knowledge and experience in food preparation. + Cooks or otherwise prepares food according to recipe. + Prepares, cooks, and serves meats, sauces, vegetables, soups, and other foods. + Carves meats. + Monitor and maintain cleanliness, sanitation, and organization of assigned work areas + Maintains excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of services. + Adhere to NMS safety policies, practices, and procedures. + Maintains liaison with safety personnel on various NMS safety policies, practices and procedures to assure information exchange, mutual assistance, and an enhanced positive safety culture. + Instructs, provides guidance, and training to assigned staff regarding NMS safety policies, practices and procedures, utilizing proactive methods. + Enforces penalties for infractions of NMS safety policies, practices and procedures. + Actively participates in behavior and commitment-based safety program and supports NMS safety goals by planning, implementing, and coordinating policies, practices and procedures to reduce or eliminate occupational injuries, illnesses, deaths, and property damage. + Coordinates safety activities of assigned staff and conducts multiple safety meetings to ensure daily operations are in compliance with company and client safety requirements. + Disseminates information to assigned staff, other housekeeping and departmental locations regarding workplace hazards and or other safety information. + Monitors, records, and provides documentation on safety related issues in the workplace. + Identifies, appraises, resolves, and / or appropriately reports conditions which could produce injuries, illnesses, and property damage. + May assist in investigation of accidents or incidents. + In a safe, effective and cost-efficient manner delegates authority and assigns responsibilities for up to 30 on-site assigned staff, either directly or through subordinate supervisory personnel, engaged in preparing and cooking foods in a remote camp environment. + 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, supplemented by formal training, or additional equivalent experience. + Associate's Degree in Culinary Arts or recognized formal certified training program from a National Association. Candidates without such an education need an additional three years (3) years of demonstrated leadership experience in a commercial or remote camp kitchen setting. + At least five (5) years of directly related restaurant cooking experience which demonstrates a working knowledge of high-volume food production, food service production, food service positions, equipment, and supervisory techniques in this field. + A valid driver's license and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy. + 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. + 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 AND FAIRBANKS AREA:_ _Candidates residing in the Lower 48 for any contract:_ _For the purposes of pre-employment testing, Anchorage or Fairbanks 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 or 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 (such as NSTC, APICC training, security licensing requirements, etc._ _Flights to Remote Locations_ _: All employees are responsible for all expenses related to reporting to point of hire (Anchorage, AK or 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 + Ability to lift 50 lbs. from floor to knuckle + Ability to lift 50 lbs. from floor to waist + Ability to lift 50 lbs. from floor to shoulders + Ability to lift 30 lbs. from floor to crown + Ability to carry 20 lbs. with two hands for a minimum distance of 20 feet + Ability to push horizontally with a peak force of 50 f-lbs. with two hands. + Ability to stoop & twist alternate cross over toe touches x 5 each side, self-paced, continuous. + Ability to squat x 5, self-paced but continuous. + Ability to 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. + Ability to climb up and down 10 steps x 4 for a total of 40 steps, self-paced but continuous + Ability to 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. 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. Required Language Equal Opportunity Employer/Shareholder Preference 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, national origin, disability, veteran protected status, or any other characteristic protected by applicable law. NANA grants employment preference to shareholders of NANA and their spouses and descendants to the extent allowed by law. It is NMS policy to conduct background checks, drug testing and a physical assessment, as applicable, once an offer is accepted, in accordance with company and/or contract requirements. _Accommodation Request_ If you are a job seeker with a disability and require accessibility assistance or an accommodation to apply for one of our jobs, please submit a request by telephone or via email. In order to appropriately assist you with an accommodation, we ask that you please specify the assistance needed in order to access our jobsite and post for a position. The dedicated email and telephonic options are listed below and are reserved only for individuals with disabilities needing accessibility assistance. To request an accommodation by telephone, contact us at: ************** To request an accommodation by email, contact us at ******************* 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-Tok_ Job ID _2025-20208_ NMS Division _NMS Camp Services_ Work Type _Remote Rotational_ Work Location _Tok_ 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.

At Esalen, we believe in the power of our potential -- both in our staff and in our global community of students and faculty who turn to us for transformative learning experiences. More than 50 years ago, Esalen co-founders imagined a place inspired by Abraham Maslow's psychology of peak experiences and Aldous Huxley's belief in “human potentialities”, the unrealized capacities of our mind and body. Today we build on this legacy by creating deep connections in a world challenged by disconnection and isolation; reigniting awe and wonder to spark greater curiosity about ourselves and others; and asking the questions that can lead to transformative change both for an individual and society. Esalen isn't just a place to work, it's an invitation to help change the world.OVERVIEW This full-time role is a hybrid position that will support both the Esalen Kitchen and Farm & Garden. As a culinary team leader, you will supervise the daily production of meals for the community (guests, staff, faculty) in our teaching kitchen. You will also assist the kitchen management in supporting the kitchen's daily operations. This role requires shift work. The Lead Cook reports to the Food & Beverage Manager and is located on property in Big Sur. Certain designated days, this role will also support the Farm & Garden Manager in all aspects of production and operation of the Farm and Garden. Prior work experience at Esalen is preferred. Candidates that have graduated from Esalen's 3 month REEP program or a current staff member who has been employed for at least three months will be given top consideration. KEY RESPONSIBILITIES In addition to providing the Kitchen with a safe, sanitary, and efficient Kitchen operation, this position is the direct supervisor of all Kitchen personnel scheduled for the chef's shift. The chef's main duties include: Preparing healthy, tasty meals, baked breads and desserts Establishing a positive, productive work environment that fosters learning and creativity Supervising and managing proper safety and sanitation practices in the kitchen Supervising proper organization (label, date, shelf order) of all storage and work areas Working with kitchen manager in menu planning Supporting the community and kitchen policy of composting and recycling Minimizing loss (spoilage, careless waste, theft, etc.); Ensuring at least one kitchen manager or staff person is present in the kitchen at all times of the shift Assuming the responsibility for the secure lock-up and opening of the kitchen outside the hours of operation (6am - 8 pm) Harvest a variety of crops and wash/pack (3 times per week) Compost, including mechanized turning Bed preparations and plantings Soil cultivation and weeding Irrigation of annual and perennial crops at both the farm and garden Nursery management, including weekly sowings and daily watering Mechanical cultivation with tractor implements Support production of value added Farm & Garden products; which may include fermented foods and herbal medicines. Assist development of packaging, material acquisition, and coordination with retail outlets for delivery and display. Leading and directing crews ranging from 2-8 people with a wide range of experience and backgrounds, from one-time volunteers with little to no experience to apprentices who are 6 months into a 12 month program. QUALIFICATIONS Previous chef experience and/or culinary training are preferred Ability to take responsibility, be held accountable, flexible and make on the spot decisions Ability to balance the needs of Esalen's guests and seminarians with the resources available in the best possible way Ability to react and respond calmly and graciously in stressful and demanding situations Strong communication skills, with an emphasis on listening, empathy and common sense Must have an avid interest in food and culinary pursuits Experience in cooking and managing a kitchen of comparable size At least 6 months experience working in a production garden or equivalent training. Experience overseeing and directing work crews. An understanding of sustainable gardening principles and practices including soil health and fertility, irrigation systems, composting techniques, pest control, weed control etc. Working knowledge of organic crop production, including vegetables, flowers, and herbs, native and perennial crops. Working knowledge of creating and cultivating value added products such as; fermented foods and herbal medicines. Skilled in clear and authentic communication, including ability to share in and support personal sharing circles. Demonstrated ability to work collaboratively with people of diverse backgrounds in various situations. Demonstrated ability to safely lead and participate in physically demanding work on uneven terrain. Demonstrated ability to work collaboratively with people of diverse backgrounds in various situations. Demonstrated ability to safely lead and participate in physically demanding work on uneven terrain. Experience in and/or willingness to learn Esalen communication skills using methods such as the Conscious Leadership Group and Gestalt. Experience in and/or willingness to learn Esalen communication skills using methods such as the Conscious Leadership Group and Gestalt. FLEXIBILITY Esalen functions best when all staff work toward the common mission of encouraging everyone to reach our highest human potential. With this goal in mind, this job description is not intended to cover or contain an all-encompassing listing of activities, duties or responsibilities that may be required. Duties, responsibilities and activities may change or new ones may be assigned at any time with or without notice based on Esalen's and your team's needs. PHYSICAL REQUIREMENTS While performing the duties of this job, the teammate must be able to maneuver on uneven ground, stand for long periods of time, squatting and bending, often carry and lift up to 50 pounds, operate food preparation appliances and machinery, tolerate exposure to changes in temperature, and be able perform daily repetitive hand movements as it pertains to food preparation. COMPENSATION 6 Month position Wage range $18-$23/hour Full Time - 40 Hours/week Housing available on-site (residential fee charged) All meals provided The pay for this position is commensurate with experience. Esalen gives teammates access to an extensive range of daily experiential classes (yoga, dance, tai chi, and meditation), and ongoing in-house education and training programs. In alignment with Esalen's mission in advancing human potential, staff are encouraged to engage in a wide range of personal and professional development programs designed by Esalen faculty and staff. $18 - $23 an hour Pay is commensurate with experience and internal equity. Esalen is an equal opportunity employer. Esalen provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, sexual orientation, gender identity or gender expression.We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

The Remote Chef Manager is responsible for the overall performance management of the assigned area and/or camp. Responsibility will include hands-on preparation and oversight of all food service. Additional responsibilities of equal importance are the management of a camp staff; kitchen, housekeeping, janitor/expeditor and maintenance. Procurement, inventory and budget are an integral part in this role. All duties are to be performed in accordance with NMS' mission, vision, and values as well as departmental policies, practices, and procedures. This position will support the Endicott Camp on the North Slope. This is a 2-week on & 2-week off rotational position. The point of hire origin is Anchorage, AK. Responsibilities * Function as a primary resource for NMS food service, housekeeping and maintenance employees. * Responsible for delivering and tracking performance to meet key performance indicators. * Responsible for coaching and developing employees. * Responsible for advancing all elements of NMS performance excellence strategy in the context of continuous improvement. * Responsible for facilitating and supporting a "One Team" relationship dynamic within the NMS organization. * Directs and coordinates the delivery of those NMS services as assigned. Develops and implements comprehensive business plans required by assigned activities. * Establishes and implements an organized system of supervision and formal operating procedures. * Ensures all assigned activities comply with sound business practices as well as NMS's internal and external business requirements. Monitors and ensures compliance with all appropriate regulatory requirements. * Meets with clients/customers to maintain business relationships, market products, and resolve problems and keep open all forms of communications. * Leads, directs, and communicates with staff to keep them informed and motivated. * Ensures that the responsibilities, authorities, and accountability of all assigned employees are defined and understood. * Develops operating budget and operates within that budget. Approves assigned area's budget expenditures. Develops bid material and establishes cost and manpower templates for catering contracts for new clients. Develops menus and scope of work for bid proposals. * Supports an active and comprehensive safety and CI program. * Consistently demonstrates remarkable skills in structuring assigned activities, management teamwork, communications, and operational efficiencies, handling of changing business needs, decision making, and problem-solving skills. * Notify supervisor is 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, supplemented by formal training, or additional equivalent experience. * Bachelor's or Associate Degree in Culinary Arts or recognized formal certified training program from a National Association * At least seven (7) years of management experience in service based, hospitality, food service, housekeeping, hotel, or remote camp environments. * A valid driver's license and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy. * 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 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: Culinary Status: Non-Exempt Position: Chef de Partie PLACE OF WORK: Main Kitchen, Outlet Kitchens, Stewarding areas. JOB OVERVIEW: Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of Line Cooks. Maintain organization, cleanliness and sanitation of work areas and equipment. REPORTS TO: Chef de Cuisine /sous chef KEY-RELATIONSHIPS: Internal: Kitchen Staff, Stewarding Staff, F&B Service Staff, Purchasing Department, Storeroom and Engineering. External: Hotel Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. STANDARD SPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. Qualifications: Essential: 8 years experience as a Line Cook at a 5 star hotel or restaurant. Ability to work all stations on line. Food handling certificate. Ability to communicate in English with guests, co-workers and management to their understanding. Ability to compute basic mathematical calculations. Ability to provide legible communication. Desirable: High school diploma or equivalent vocational training certificate. Certification of culinary training or apprenticeship. Previous supervisory experience. Ability to communicate in a second language, preferably Spanish. Sanitation certificate. Skills: Essential: Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize, delegate work and follow through. 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' food orders. Ability to maintain good coordination. Ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line. Ability to work a _____ hour shift in hot, noisy and sometimes close conditions. Ability to work with all products and food ingredients involved. Ability to use all senses to ensure quality standards are met. Ability to differentiate dates. Ability to operate, clean and maintain all equipment required in job functions. Ability to supervise, train and direct employees; give correction when needed. Ability to comprehend and follow recipes. Ability to expand and condense recipes. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Ability to motivate staff and maintain a cohesive team. Desirable: Artistic talent. ESSENTIAL JOB FUNCTIONS: Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Maintain complete knowledge of and comply with all departmental/hotel policies and procedures. Meet with Chef de Cuisine/ sous chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. Ensure that assigned staff has reported to work; document any late or absent employees. Coordinate breaks for assigned staff. Prepare and assign production and prep work for Line Cooks to complete; review priorities. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks. Ensure that opening shift completes startup of kitchen line and designated prep work according to department procedures. Complete opening duties: Set up workstation with required mise en place, tools, equipment and supplies according to standards. Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards. Check production schedule and pars. Establish priority items for the day. Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks. Transport supplies from the storeroom and stock in designated areas. Fabricate meat, fish and fowl for menu items. Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift. Start prep work on items needed for the particular menu of the day and direct Line Cooks on it throughout the shift. Check Micros printers on the line; ensure they are in working order and there is enough paper available for the shift. Prepare all menu items following recipes and yield guides, according to department standards. Inform the Sous Chef of any shortages before the item runs out. Monitor performance of assigned staff and ensure all procedures all completed to the department standards; rectify deficiencies with respective personnel. Assist Line Cooks wherever required to ensure optimum service to guests. Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period. Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests. Inform Sous Chef of any excess items that can be used in daily specials or elsewhere. Maintain production charts according to department standards. Maintain proper storage procedures as specified by Health Department and hotel requirements. Minimize waste and maintain controls to attain forecasted food cost. Disinfect and sanitize cutting boards and worktables. Transport empty, dirty pots and pans to the pot wash station. Direct and assist Stewards in order to make clean up a more efficient process. Breakdown workstation and complete closing duties according to department standards: Return all food items to the proper storage areas. Rotate all returned product. Wrap, cover, label and date all items being put away. Straighten up and organize all storage areas. Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves. Return all unused and clean utensils/equipment to the specified locations. Ice down hot items from the steam table, so they cool quickly. Turn off all equipment not needed for the next shift. Restock items that were depleted during the shift. Ensure all Line Cooks' assignments are completed before they sign out. Review status of work and follow-up actions required with the Sous Chef before leaving. Document pertinent information in logbook. Successful completion of the training/certification process. SECONDARY FUNCTIONS: Assist with inventories as scheduled. Assist in plating up Banquet hot meals as assigned. Follow maintenance program and cleaning schedule. Perform duties in other areas of kitchen as assigned. Work at off premise functions. Research new menu items. Attend designated meetings. Salary Range: $35.18 NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. 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: *********************************************************

The Remote Chef is to manage assigned kitchen staff by ensuring a positive and safe working environment, as well as ensuring all assigned staff receive the appropriate training, guidance, and leadership to effectively perform their jobs and deliver quality services. 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 4 week on 2 week off rotation. 2 weeks Head Chef and 2 weeks Breakfast Cook. Responsibilities * Selects and develops recipes based on the type of food to be prepared and applying personal knowledge and experience in food preparation. * Cooks or otherwise prepares food according to recipe. * Prepares, cooks, and serves meats, sauces, vegetables, soups, and other foods. * Carves meats. * Monitor and maintain cleanliness, sanitation, and organization of assigned work areas * Maintains excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of services. * Adhere to NMS safety policies, practices, and procedures. * Maintains liaison with safety personnel on various NMS safety policies, practices and procedures to assure information exchange, mutual assistance, and an enhanced positive safety culture. * Instructs, provides guidance, and training to assigned staff regarding NMS safety policies, practices and procedures, utilizing proactive methods. * Enforces penalties for infractions of NMS safety policies, practices and procedures. * Actively participates in behavior and commitment-based safety program and supports NMS safety goals by planning, implementing, and coordinating policies, practices and procedures to reduce or eliminate occupational injuries, illnesses, deaths, and property damage. * Coordinates safety activities of assigned staff and conducts multiple safety meetings to ensure daily operations are in compliance with company and client safety requirements. * Disseminates information to assigned staff, other housekeeping and departmental locations regarding workplace hazards and or other safety information. * Monitors, records, and provides documentation on safety related issues in the workplace. * Identifies, appraises, resolves, and / or appropriately reports conditions which could produce injuries, illnesses, and property damage. * May assist in investigation of accidents or incidents. * In a safe, effective and cost-efficient manner delegates authority and assigns responsibilities for up to 30 on-site assigned staff, either directly or through subordinate supervisory personnel, engaged in preparing and cooking foods in a remote camp environment. * 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, supplemented by formal training, or additional equivalent experience. * Associate's Degree in Culinary Arts or recognized formal certified training program from a National Association. Candidates without such an education need an additional three years (3) years of demonstrated leadership experience in a commercial or remote camp kitchen setting. * At least five (5) years of directly related restaurant cooking experience which demonstrates a working knowledge of high-volume food production, food service production, food service positions, equipment, and supervisory techniques in this field. * A valid driver's license and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy. * 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. * 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 AND FAIRBANKS AREA: Candidates residing in the Lower 48 for any contract: For the purposes of pre-employment testing, Anchorage or Fairbanks 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 or 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 (such as NSTC, APICC training, security licensing requirements, etc. Flights to Remote Locations: All employees are responsible for all expenses related to reporting to point of hire (Anchorage, AK or 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 * Ability to lift 50 lbs. from floor to knuckle * Ability to lift 50 lbs. from floor to waist * Ability to lift 50 lbs. from floor to shoulders * Ability to lift 30 lbs. from floor to crown * Ability to carry 20 lbs. with two hands for a minimum distance of 20 feet * Ability to push horizontally with a peak force of 50 f-lbs. with two hands. * Ability to stoop & twist alternate cross over toe touches x 5 each side, self-paced, continuous. * Ability to squat x 5, self-paced but continuous. * Ability to 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. * Ability to climb up and down 10 steps x 4 for a total of 40 steps, self-paced but continuous * Ability to 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. 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. Required Language Equal Opportunity Employer/Shareholder Preference 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, national origin, disability, veteran protected status, or any other characteristic protected by applicable law. NANA grants employment preference to shareholders of NANA and their spouses and descendants to the extent allowed by law. It is NMS policy to conduct background checks, drug testing and a physical assessment, as applicable, once an offer is accepted, in accordance with company and/or contract requirements. Accommodation Request If you are a job seeker with a disability and require accessibility assistance or an accommodation to apply for one of our jobs, please submit a request by telephone or via email. In order to appropriately assist you with an accommodation, we ask that you please specify the assistance needed in order to access our jobsite and post for a position. The dedicated email and telephonic options are listed below and are reserved only for individuals with disabilities needing accessibility assistance. To request an accommodation by telephone, contact us at: ************** To request an accommodation by email, contact us at *******************

The Remote Chef Manager is responsible for the overall performance management of the assigned area and/or camp. Responsibility will include hands-on preparation and oversight of all food service. Additional responsibilities of equal importance are the management of a camp staff; kitchen, housekeeping, janitor/expeditor and maintenance. Procurement, inventory and budget are an integral part in this role. All duties are to be performed in accordance with NMS' mission, vision, and values as well as departmental policies, practices, and procedures. _This position will support the Endicott Camp on the North Slope. This is a 2-week on & 2-week off rotational position. The point of hire origin is Anchorage, AK._ **Responsibilities** + Function as a primary resource for NMS food service, housekeeping and maintenance employees. + Responsible for delivering and tracking performance to meet key performance indicators. + Responsible for coaching and developing employees. + Responsible for advancing all elements of NMS performance excellence strategy in the context of continuous improvement. + Responsible for facilitating and supporting a "One Team" relationship dynamic within the NMS organization. + Directs and coordinates the delivery of those NMS services as assigned. Develops and implements comprehensive business plans required by assigned activities. + Establishes and implements an organized system of supervision and formal operating procedures. + Ensures all assigned activities comply with sound business practices as well as NMS's internal and external business requirements. Monitors and ensures compliance with all appropriate regulatory requirements. + Meets with clients/customers to maintain business relationships, market products, and resolve problems and keep open all forms of communications. + Leads, directs, and communicates with staff to keep them informed and motivated. + Ensures that the responsibilities, authorities, and accountability of all assigned employees are defined and understood. + Develops operating budget and operates within that budget. Approves assigned area's budget expenditures. Develops bid material and establishes cost and manpower templates for catering contracts for new clients. Develops menus and scope of work for bid proposals. + Supports an active and comprehensive safety and CI program. + Consistently demonstrates remarkable skills in structuring assigned activities, management teamwork, communications, and operational efficiencies, handling of changing business needs, decision making, and problem-solving skills. + Notify supervisor is 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, supplemented by formal training, or additional equivalent experience. + Bachelor's or Associate Degree in Culinary Arts or recognized formal certified training program from a National Association + At least seven (7) years of management experience in service based, hospitality, food service, housekeeping, hotel, or remote camp environments. + A valid driver's license and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy. + 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** _2025-20772_ **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.

Do you see yourself as a Helper Cook ? What's your passion? Whether you're into tennis, painting or gardening, at IHG we're interested in YOU. At IHG we employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do. The Holiday Inn San Antonio Riverwalk located in the center of downtown San Antonio is currently looking for a Helper Cook to join our team. Responsibilities: Prepare cold food items and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner. Prepare salads, sandwiches, cold food entrees and other prepared foods according to portion and quality standards specified in recipes; control food usage to minimize waste. Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services. May maintain supplies and equipment (trays, China, silver and condiments) for service at the station areas. Assist cooks and stewards during peak activity periods. Advise supervisor of low inventory items and problems related to equipment, food quality, portions, etc. Perform receiving and inventory duties as specified by supervisor; stocks supply as requested. Maintain a clean kitchen by cleaning all work surfaces used in food preparation on an ongoing basis. Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters. Report all unsafe or malfunctioning equipment to supervisor. May assist with other duties as needed. Qualifications: Basic reading, writing and math skills and some prior food preparation experience preferred. This job requires ability to perform the following: Carrying or lifting items weighing up to 50 pounds Standing up and moving about the kitchen Communicating with other people Handling food, objects, products and utensils Bending, stooping, kneeling Other: Communication skills are utilized a significant amount of time when interacting with the other cooks, wait staff or 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. What we offer: The hourly pay range for this role is $14.00 to $16.00 per hour. We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401k, and many other benefits to eligible employees. We'll reward all your hard work with a great salary and benefits - including a uniform, great room discount and superb training. We offer free onsite parking, employee meals and so much more! Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives. IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well - both inside and outside of work - and through our my Wellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. So, join us and you'll become part of our ever-growing global family. Not Applicable for Colorado Applicants IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

The Executive Sous Chef is distinguished from the Sous Chef and is responsible for food production, under the direction of the Executive Chef, and other culinary duties within a commercial kitchen. This position will support the Qavartarvik Customer Lodge, a 109-room hotel, which features a full restaurant/café with a 200-seat dining area in Bethel, AK. _This is a rotational position in Bethel, AK. The rotation schedule will be 4 weeks on and 4 weeks off. Lodging and three meals per day provided. The point of hire origins are Anchorage, AK and the YKHC Service Area._ Responsibilities + Prepares and presents food and/or instructs and guides cooks and kitchen staff in the cooking and presentation of food. + Prepare food as indicated by par level sheets and in accordance with both Nutritional Services and Health Department standards. + Leads the CPM (Culinary Planning Meeting), which reviews the culinary planning for the next day, discusses any events and holiday meals and post-production for the day before. + Assist the Senior Director and Café Manager with menu development. + Responsible for the maintenance and accuracy of the recipe books, keeping them updated with any changes. All changes are communicated to the Regional Dietitian. + Responsible for quantity and quality control in food production as well as overall sanitation of assigned areas. + Manage the production process by inputting post-production numbers into the food management system used, FMS and comparing waste to par, actual produced amounts and reviewing sales numbers. + Responsible for instructing and training of the culinary team. + Arranges for food service workers to complete smaller item preparation. + Oversees food serving lines to ensure food items are properly stocked. + Observes and instructs others on the proper rotation (FIFO) procedures to be followed for all food related items. + Preform pre-service meetings with food service staff before assigned shift. + Completes all freezer, cooler and warming temperature and sanitation logs. + Supports an active safety program. + Help management drive the CARES customer service program. + Follows uniform standards according to department policies. + Assist other food service personnel at any given time. + 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 + Must have High School diploma or GED equivalent. + Must have Alaska Food Handlers Card or ServSafe certification contingent upon 30 days of hire. + Must have at least two (3) years of commercial kitchen experience, as a Sous Chef, in a food service operation, restaurant, hotel or hospital with significant supervisory responsibilities. + Proven experience with supervising and a back-of-house production team. + Able to follow standardized written recipes. + Proficient in using the following equipment: steam tables, dish machine, trash carts, knives, ovens, slicers, mixers, grill, grinder, fryer, broiler, flat tops, counter mixer, roasting ovens and kettle. + Contract requires employees to speak, understand, read and write English. Preferred Requirements + Three (3) years of direct food preparation experience. + Cafeteria dining or healthcare experience. + A valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy. Working Conditions and Physical Requirements Weather: Indoors: environmentally controlled; requires most or all work to be done inside. Noise level: Moderate to Loud. Description of environment: This is an industrial hospital kitchen located in a healthcare setting. Physical requirements: Employee is required to lift and/or move up to 50 lbs. Frequently to constantly required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift. Travel: None Competencies 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 _2025-20655_ NMS Division _NMS FFM_ 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.

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: Terrace Kitchen JOB TITLE: Terrace Chef de Cuisine REPORTS TO: Executive Chef SUPERVISES: Sous Chef, Head Cook, Cook 1, Cook 2, Cook 3 PRIMARY OBJECTIVE OF POSITION: The Chef de Cuisine oversees all culinary operations for the hotel's multi‑unit food and beverage program, including the 3‑meal restaurant, bar, pool outlet, and room service. This position is responsible for leading, training, and developing the culinary team while ensuring consistent, exceptional food quality, operational efficiency, and outstanding guest satisfaction. The Chef de Cuisine develops and executes menus that highlight eclectic New American-Californian cuisine, with strong emphasis on California local, seasonal, and sustainable ingredients, coastal influences, and health-minded dishes reflective of Southern California dining preferences. This role leads recipe development, menu costing, culinary innovation, and menu matrix planning across all outlets. RESPONSIBILITIES AND JOB DUTIES: Supervise, train, coach, evaluate, and recognize culinary staff to maintain high levels of performance and morale. Oversee scheduling, labor planning, staff assignments, and daily communication across all kitchen outlets. Foster a collaborative, respectful, and creative kitchen culture Create, execute, and maintain seasonal menus that reflect an eclectic blend of New American and Californian cuisine. Develop dishes centered around fresh, local, sustainable California products, coastal seafood, and produce-driven preparations. Build and maintain all recipes, costed recipe cards, plating guides, prep lists, and menu matrices for each outlet. Ensure menus support health-forward options suited for Southern California clientele. Lead culinary innovation and exploration of new ingredients, suppliers, and techniques. Manage culinary operations for the 3-meal restaurant, Tap Room, Club Lounge, Pool outlets, and room service programs. Meet daily with the Executive Chef to review business forecasts, group/banquet activity, operational needs, and menu adjustments. Communicate changes, priorities, and service expectations to staff to maintain smooth, efficient operations. Provide hands-on support during peak service periods or as needed. Inspect tools, equipment, and supplies for cleanliness and proper function. Verify production schedules, par levels, and daily prep priorities. Requisition and transport necessary supplies from storage areas. Maintain cleanliness, organization, and readiness of all workstations and kitchen areas. Ensure all daily tasks are completed and documented before staff sign out. Enforce strict compliance with state and local health codes, hotel sanitation standards, and food safety protocols. Oversee proper food storage, labeling, rotation, and temperature management. Ensure consistent execution of recipes, portion standards, plating specifications, and flavor profiles. Collaborate with Stewarding to maintain a clean, organized, and efficient back‑of‑house environment. Manage food cost performance through portion control, production accuracy, and waste reduction. Conduct and reconcile weekly and monthly inventories. Analyze menu performance, product mix, and profitability to optimize cost and value. Assist in vendor selection with an emphasis on supporting local California purveyors and sustainable producers. Attend all required departmental and hotel meetings. Maintain knowledge of hotel policies, procedures, and operational guidelines; ensure team compliance. Document staff performance, operational issues, corrective actions, and departmental improvements as needed PHYSICAL DEMANDS: Ability to stand, walk, reach, bend, push, and pull for extended periods (8+ hours). Ability to lift up to 80 pounds. Ability to work in hot, cold, and variable temperature environments. Requires physical stamina, mobility, vision, and hearing necessary for high-volume kitchen operations. Activities include standing, reaching, bending, pushing, pulling, handling, lifting, carrying, seeing, hearing, talking, and walking. SPECIAL SKILLS REQUIRED: Strong creativity and artistry in New-American, Californian cuisine. Deep understanding of California local, seasonal, and sustainable products. Ability to execute with speed, accuracy, and consistency. Strong leadership, communication, delegation, and coaching abilities. Ability to remain calm, organized, and solution-oriented under pressure. Skilled in recipe development, costing, and menu engineering. Proven ability to build and maintain a cohesive, positive team environment. EDUCATION REQUIRED: Culinary college degree preferred. EXPERIENCE REQUIRED: 4-5 years of experience as a Restaurant Chef or Chef de Cuisine in a luxury hotel or high-end restaurant. Supervisory experience required. Experience overseeing multiple outlets or concepts is strongly preferred. LICENSES OR CERTIFICATES: Valid Food Handler's Certificate required. SERV Safe Manager certification preferred. SALARY INFORMATION: $98,000 - $102,000, Annually 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: *********************************************************

This Remote Cook's Helper assists in a variety of food preparation duties, completion of special work projects, cleaning of a food service area, stocking, and serving duties in a commercial kitchen, storeroom, dining, or serving area. All duties are to be performed in accordance with NMS' mission, vision, and values. This position will support the Schlumberger (SLB East Camp) on the North Slope. This is a 3-week on & 3-week off rotational position. The point of hire origin is Anchorage, AK. Responsibilities * Assists cooks, chefs, bakers, and others as needed and coordinates activities within a food service area. * Prepare food and cook vegetables, entrees, coffee, sauces, meats, etc. * Cooks or prepares such food items as breakfast, lunch, and dinner foods, coffee drinks, tray items, sandwiches, salad dressings, meat items, cheese and vegetable trays, salad bar items, etc. * Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines * Stocks various food service areas with various products and materials * Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in an organized and orderly manner * Washes objects by hand or with cleaning equipment * Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors * Assists with various periodically scheduled large cleaning projects. * Removes garbage from assigned areas * Sets up, breaks down, and cleans tables, snack bars, display cases, serving lines, etc. * May occasionally prepare food or cook vegetables, entrees, coffee, sauces, meats, etc. * May also be combined with other position duties to include but not limited to housekeeper and janitorial responsibilities. * Notify supervisor if safety and sanitation standards are not being met. * This position has no supervisory responsibilities. * 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 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.

The Executive Sous Chef is distinguished from the Sous Chef and is responsible for food production, under the direction of the Executive Chef, and other culinary duties within a commercial kitchen. This position will support the Qavartarvik Customer Lodge, a 109-room hotel, which features a full restaurant/café with a 200-seat dining area in Bethel, AK. This is a rotational position in Bethel, AK. The rotation schedule will be 4 weeks on and 4 weeks off. Lodging and three meals per day provided. The point of hire origins are Anchorage, AK and the YKHC Service Area. Responsibilities * Prepares and presents food and/or instructs and guides cooks and kitchen staff in the cooking and presentation of food. * Prepare food as indicated by par level sheets and in accordance with both Nutritional Services and Health Department standards. * Leads the CPM (Culinary Planning Meeting), which reviews the culinary planning for the next day, discusses any events and holiday meals and post-production for the day before. * Assist the Senior Director and Café Manager with menu development. * Responsible for the maintenance and accuracy of the recipe books, keeping them updated with any changes. All changes are communicated to the Regional Dietitian. * Responsible for quantity and quality control in food production as well as overall sanitation of assigned areas. * Manage the production process by inputting post-production numbers into the food management system used, FMS and comparing waste to par, actual produced amounts and reviewing sales numbers. * Responsible for instructing and training of the culinary team. * Arranges for food service workers to complete smaller item preparation. * Oversees food serving lines to ensure food items are properly stocked. * Observes and instructs others on the proper rotation (FIFO) procedures to be followed for all food related items. * Preform pre-service meetings with food service staff before assigned shift. * Completes all freezer, cooler and warming temperature and sanitation logs. * Supports an active safety program. * Help management drive the CARES customer service program. * Follows uniform standards according to department policies. * Assist other food service personnel at any given time. * 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 * Must have High School diploma or GED equivalent. * Must have Alaska Food Handlers Card or ServSafe certification contingent upon 30 days of hire. * Must have at least two (3) years of commercial kitchen experience, as a Sous Chef, in a food service operation, restaurant, hotel or hospital with significant supervisory responsibilities. * Proven experience with supervising and a back-of-house production team. * Able to follow standardized written recipes. * Proficient in using the following equipment: steam tables, dish machine, trash carts, knives, ovens, slicers, mixers, grill, grinder, fryer, broiler, flat tops, counter mixer, roasting ovens and kettle. * Contract requires employees to speak, understand, read and write English. Preferred Requirements * Three (3) years of direct food preparation experience. * Cafeteria dining or healthcare experience. * A valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy. Working Conditions and Physical Requirements Weather: Indoors: environmentally controlled; requires most or all work to be done inside. Noise level: Moderate to Loud. Description of environment: This is an industrial hospital kitchen located in a healthcare setting. Physical requirements: Employee is required to lift and/or move up to 50 lbs. Frequently to constantly required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift. Travel: None Competencies 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.

This Remote Cook's Helper assists in a variety of food preparation duties, completion of special work projects, cleaning of a food service area, stocking, and serving duties in a commercial kitchen, storeroom, dining, or serving area. All duties are to be performed in accordance with NMS' mission, vision, and values. Responsibilities + Assists cooks, chefs, bakers, and others as needed and coordinates activities within a food service area. + Prepare food and cook vegetables, entrees, coffee, sauces, meats, etc. + Cooks or prepares such food items as breakfast, lunch, and dinner foods, coffee drinks, tray items, sandwiches, salad dressings, meat items, cheese and vegetable trays, salad bar items, etc. + Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines + Stocks various food service areas with various products and materials + Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in an organized and orderly manner + Washes objects by hand or with cleaning equipment + Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors + Assists with various periodically scheduled large cleaning projects. + Removes garbage from assigned areas + Sets up, breaks down, and cleans tables, snack bars, display cases, serving lines, etc. + May occasionally prepare food or cook vegetables, entrees, coffee, sauces, meats, etc. + May also be combined with other position duties to include but not limited to housekeeper and janitorial responsibilities. + Notify supervisor if safety and sanitation standards are not being met. + This position has no supervisory responsibilities. + 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 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. 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-North Slope/Prudhoe Bay_ Job ID _2025-20653_ NMS Division _NMS Camp Services_ Work Type _Remote Rotational_ Work Location _North Slope/Prudhoe Bay_ 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.

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: Culinary JOB TITLE: Sous Chef REPORTS TO: Executive Chef/Executive Sous Chef SUPERVISES: n/a PRIMARY OBJECTIVE OF POSITION: Train, supervise and work with all chef's staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products. Main area is the Royce kitchen, although you will be rotating kitchens in our property. RESPONSIBILITIES AND JOB DUTIES: Assigns, in detail, specific duties to all employees under supervision for efficient operation of kitchen. Employs math skills to follow recipes, prep sheets, and inventory controls. Select, train and supervise kitchen staff in the proper preparation of menu items and all areas of kitchen operations. Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line according to established budgets and re-forecasts. Ensure proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations. Adhere to control procedures for cost and quality, portioning, presentation. Maintain specific set food and labor cost, established budgeted numbers and re-forecasts. Supervises daily cleaning of walk-in and reach-in boxes for safety reasons. Maintains vacation schedule for proper staffing. Reports any equipment in need of repair to chef and engineering, for service. Performs other duties as requested, such as V.I.P. parties and staff meetings. PHYSICAL DEMANDS: Ability to lift, push, or pull material weighing up to 50 pounds. Standing for prolonged periods of time is possible. Walking, talking, bending, seeing, hearing, lifting, carrying, stooping, reaching, pushing, pulling, reaching, fingering, feeling, grasping, holding. Dexterity to perform precession tasks with hands, fingers, and wrists. Considerable repetitive motion of hands, fingers, wrists, and shoulders is likely. SPECIAL SKILLS REQUIRED: Thorough knowledge of food products, standard recipes and proper preparation. Advanced working knowledge of food safety and sanitation. Ability to read, write and speak English to comprehend and communicate job functions. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 50 lbs. on a continuous schedule. EDUCATION REQUIRED: Any combination of education, training or experience that provides the required knowledge, skills and abilities. High School education preferred. Culinary of apprenticeship program preferred. EXPERIENCE REQUIRED: 4 - 5 Years high volume, hotel supervisory experience, hands on line cooking experience. Ability to adapt to changing production levels, manage, motivate, lead other crew members on a daily basis. LICENSES OR CERTIFICATES: Ability to obtain any government required license or certificate. SALARY: $80,000 - $82,000 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: *********************************************************

This Remote Cook's Helper assists in a variety of food preparation duties, completion of special work projects, cleaning of a food service area, stocking, and serving duties in a commercial kitchen, storeroom, dining, or serving area. All duties are to be performed in accordance with NMS' mission, vision, and values. Responsibilities * Assists cooks, chefs, bakers, and others as needed and coordinates activities within a food service area. * Prepare food and cook vegetables, entrees, coffee, sauces, meats, etc. * Cooks or prepares such food items as breakfast, lunch, and dinner foods, coffee drinks, tray items, sandwiches, salad dressings, meat items, cheese and vegetable trays, salad bar items, etc. * Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines * Stocks various food service areas with various products and materials * Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in an organized and orderly manner * Washes objects by hand or with cleaning equipment * Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors * Assists with various periodically scheduled large cleaning projects. * Removes garbage from assigned areas * Sets up, breaks down, and cleans tables, snack bars, display cases, serving lines, etc. * May occasionally prepare food or cook vegetables, entrees, coffee, sauces, meats, etc. * May also be combined with other position duties to include but not limited to housekeeper and janitorial responsibilities. * Notify supervisor if safety and sanitation standards are not being met. * This position has no supervisory responsibilities. * 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 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.

The Sous Chef position is responsible for the preparation, production, and quality presentation of a variety of foods. _This position will support food service production at Ilisagvik College in Barrow, AK. This is a rotational position working 3-weeks on & 3-weeks off. Approximate hours worked per week is 70-75hrs. The point of hire origin is Anchorage, AK. Housing is provided including three meals per day. Daily service for breakfast, lunch and dinner will be approximately 35 students or more per meal service._ Responsibilities + Assume 100% responsibility for quality of products served. + Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures. + Prepares a variety of proteins such as meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment. + Ensures all catering activities and services are provided in a high quality, consistent, and cost-effective manner. + Maintains a clean and sanitary workstation. + Follows proper plate presentation and garnish set up for all dishes. + Assists in food prep assignments during off-peak periods as needed. + Attends all scheduled employee meetings and brings suggestions for improvement. + Meets with supervisors to discuss daily menus, issues, and problems. + Supports an effective safety program. + This position is responsible for the supervision of staff. + Performs other duties as assigned by the Management Team. Qualifications + Must have an Alaska Food Handler's Card or ServSafe contingent upon 30 days of hire. + Must have two (2) years of documented sous chef experience working in a commercial kitchen supporting a food service operation in a restaurant, hotel, higher education, or hospital setting. + Must have knowledge and training in using a variety of food production equipment. + Must be able to work independently and complete assignments in a timely manner. + Contract requires employees to speak, understand, read, and write English. Preferred Qualifications + Must have a High School Diploma or GED equivalent. + Some baking experience is highly desired. + Formal culinary training. + A valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy. Working Conditions and Physical Requirements Weather: Indoor/Outdoor (Occasional exposure to moderate weather) Noise level: Moderate Description of environment: This is an industrial kitchen located in a higher education setting. Physical requirements: Employee is required to lift and/or move up to 50 lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift. Travel: None Competencies 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 _2025-20360_ NMS Division _NMS FFM_ 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.