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Evening Remote Recipe Tester Jobs (NOW HIRING)

TEEMA

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How much do evening remote recipe tester jobs pay per hour?

As of Jun 14, 2026, the average hourly pay for evening remote recipe tester in the United States is $38.36, according to ZipRecruiter salary data. Most workers in this role earn between $21.39 and $50.72 per hour, depending on experience, location, and employer.
What are the most commonly searched types of Remote Recipe Tester jobs? The most popular types of Remote Recipe Tester jobs are:
Evening Remote Recipe Tester jobs near you
Infographic showing various Evening Remote Recipe Tester job openings in the United States as of June 2026, with employment types broken down into 1% Locum Tenens, 71% Full Time, and 28% Part Time. Highlights an 59% Physical, 1% Hybrid, and 40% Remote job distribution, with an average salary of $79,791 per year, or $38.4 per hour.

Remote Rig Cook - Supervisor - Chugach Rig Camp (Pay DOE/ 3x3 Rotational/ Benefits + 401K)

NANA Management Services

Prudhoe Bay, AK • On-site, Remote

Other

Posted 8 days ago

Job description

Job Description
The Remote Rig Cook Supervisor is responsible for the daily preparation, production, stocking, and presentation of a variety of foods, breakfast, entrees/soups, salads, salad bar accompaniments, pantry production, maintaining serving line levels, or the cleaning and sanitizing of preparation areas and equipment, and baking. All duties are to be performed in accordance with NMS' mission, vision, and values as well as departmental policies, practices, and procedures.
Responsibilities
  • Performs all main line food production duties with specific items determined by assigned shift
  • Reviews the needs of the day with assigned supervisor(s), completes production sheets, reviews maintenance reports, and verifies supply needs and availability
  • Assists assigned supervisors with menu and recipe development
  • Monitors, replenishes all salad bar and pantry production items using proper rotation procedures
  • Cooks such food items as breakfast, lunch or dinner foods, coffee, drinks, tray items, sandwiches, salad dressings, meat items, cheese or vegetable trays, salad bar items, etc.
  • Prepares, places, presents, and restocks such items as bulk/fresh vegetables, salads, relish trays, meats, sauces, cheeses or salad dressings, etc.
  • Prepares or utilizes production sheets to determine amounts needed for serving areas
  • Uses a variety of food preparation procedures and equipment including a wide variety of cutting instruments. Uses previously made salads and producing new salads as needed
  • Assists other personnel as needed in food production or in handling special duties
  • Serves in the service line as needed
  • Handles special food preparation or cleaning projects as required
  • Rotates food items as is appropriate to item
  • Wipes down, cleans, and sanitizing preparation areas, salad bar area, workstation, or associated equipment
  • Cleans various food service, food preparation equipment storage areas, etc., may include cleaning glass and general polishing, sweeping, wiping, or mopping of other areas or surfaces
  • Verifies and oversees food serving lines, areas, bars, etc., making sure they are properly stocked, set up, and cleaned
  • Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines, etc.
  • Communicates with supervisors to discuss items needed for meals and backups
  • Complete menu display announcements as outlined by a supervisor
  • Handle or organize freight on a regular basis
  • Responsible for supervision of an assigned staff, either directly or through lead personnel, of 30 or more employees engaged in providing a variety of industrial housekeeping and janitorial services and projects in a safe, efficient, and cost-effective manner
  • Is responsible for quantity and quality control in food production as well as overall sanitation of assigned areas
  • Assists in the supervision and training of food service personnel
  • Observes and instructs others on the proper rotation procedures to be followed for produce and dairy products
  • Maintains food production equipment and storage areas following proper sanitation, safety, and operational procedures
  • Notify supervisor if safety and sanitation standards are not being met.
  • This position is responsible for the supervision of staff.
  • Other duties that are pertinent to the department or unit's success also may be assigned.

Qualifications
  • High School Diploma or GED equivalent.
  • 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.
  • 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.

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.

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