2+ years culinary experience, preferably in a remote camp or the hotel/hospitality industry, or equivalent.
Must be able to pass a background check and urinalysis.
Must provide your own transportation to and from the facility.
Ability and willingness to travel and work long rotations away from home.
Stand for long periods of time, up to 12 hours or longer, with scheduled breaks.
Short- and long-distance walking required.
Use of stairs and step stools.
Use force when pushing and pulling carts that weigh on average 50 lbs.
Operate kitchen machinery.
Frequently lift an average weight of 25 lbs with a maximum of 50 lbs. Where weights may exceed 50 lbs, the assistance of another person or a lifting aid is mandatory.
Frequently reach below waist, waist to shoulder, and above shoulder, with frequent neck, back, and torso twisting from left to right without restriction.
Perform repetitive movements at the wrist, including side to side and up or down, and multiple grasps of an average of 10 lbs with a maximum of 25 lbs.
Simple, power, and fine finger manipulation for the duration of an average 12-hour shift.
Ability to hear and understand verbal instruction as well as other sounds such as safety alarms and signals.
Must be able to see without impairment for inspection purposes, and able to read small text such as product warning labels.
Exposure to extreme hot and cold environments.
Ability to work within a rotational schedule of 6 weeks on and 2 weeks off, or as per manager's discretion and business needs.
Ability to work safely and navigate within small, close quarters and congested areas.
May be exposed periodically to elevated noise and surroundings.