Built on a culture of safety and integrity, NMS delivers award-winning support services to a variety of clients every day. Our clients have peace of mind, knowing that we are committed to delivering best-in-class service. NMS brings creativity, technology, and experience to every project.

The Hotel Cook position is responsible for the preparation, production, and presentation of a variety of foods, completion of production sheets and with other associated food service activities.

Essential Duties and Responsibilities

• Properly, safely and efficiently prepare food products while following standard food-handling procedures.
• Performs all main line food production duties with specific items determined by assigned shift. 
• Review the needs of the day with assigned supervisor(s), completes production sheets, reviews maintenance reports, and verifies supply needs and availability. 
• Assists assigned supervisors with menu and recipe development. 
• Is responsible for quantity and quality control in food production as well as overall sanitation of assigned areas. 
• Assists in the supervision and training of food service personnel. 
• Arranges for kitchen helpers/assistants to complete smaller item preparation. 
• Verifies and oversees food serving lines, areas, etc., making sure they are properly stocked, set up, and cleaned. 
• Ensure work areas are properly cleaned and organized prior to the end of every shift, providing a seamless transition to the next shift or rotation.
• Using the working knowledge of all general food service area personnel, this position “fills in” for any one of these positions at a moment’s notice. 
• Observes and instructs others on the proper rotation procedures to be followed for produce and dairy products. 
• Maintains food production equipment and storage areas following proper sanitation, safety, and operational procedures. 
• Has ability to recognize and use proper PPE for the job tasks.
• Assist in the supervision and training of food service personnel.
• Adhere to all safety policies, requirements and training.
• Other duties that are pertinent to the department or unit’s success also may be assigned.

• Properly, safely and efficiently prepare food products while following standard food-handling procedures.
• Performs all main line food production duties with specific items determined by assigned shift. 
• Review the needs of the day with assigned supervisor(s), completes production sheets, reviews maintenance reports, and verifies supply needs and availability. 
• Assists assigned supervisors with menu and recipe development. 
• Is responsible for quantity and quality control in food production as well as overall sanitation of assigned areas. 
• Assists in the supervision and training of food service personnel. 
• Arranges for kitchen helpers/assistants to complete smaller item preparation. 
• Verifies and oversees food serving lines, areas, etc., making sure they are properly stocked, set up, and cleaned. 
• Ensure work areas are properly cleaned and organized prior to the end of every shift, providing a seamless transition to the next shift or rotation.
• Using the working knowledge of all general food service area personnel, this position “fills in” for any one of these positions at a moment’s notice. 
• Observes and instructs others on the proper rotation procedures to be followed for produce and dairy products. 
• Maintains food production equipment and storage areas following proper sanitation, safety, and operational procedures. 
• Has ability to recognize and use proper PPE for the job tasks.
• Assist in the supervision and training of food service personnel.
• Adhere to all safety policies, requirements and training.
• Other duties that are pertinent to the department or unit’s success also may be assigned.

Minimum Requirements

• The ability to work rotating shifts, weekends, callouts, etc.
• Food Handler card, Alaska Food Workers card, or ServSafe certification within 30 days of employment.
• Must be fluent in speaking, reading, and writing English.

Preferred Qualifications

• High school diploma or GED equivalent.
• Preference given to candidates with lodging industry experience.
• At least two (2) years of directly related vocational training (candidates without such training need two additional years of related experience), preferred.
• At least three (3) years of directly related food preparation experience, preferred.
• Certain position(s) require 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

Noise level: Moderate

Office conditions: Pace of work environment: Medium

Customer Interaction: High

Description of environment: Hotel restaurant

Constantly required to stand; frequently required to walk; occasionally required to lift, pull and push.

Physical requirements: Occasionally required to lift and/or move up to 50 pounds.

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.