Cook II - ANMC Foods

The Alaska Native Tribal Health Consortium is a non-profit Tribal health organization designed to meet the unique health needs of Alaska Native and American Indian people living in Alaska. In partnership with the more than 171,000 Alaska Native and American Indian people that we serve and the Tribal health organizations of the Alaska Tribal Health System, ANTHC provides world-class health services, including comprehensive medical services, wellness programs, disease research and prevention, rural provider training, and rural water and sanitation systems construction. ANTHC is the largest, most comprehensive Tribal health organization in the United States, and Alaska’s second-largest health employer with more than 3,100 employees.

Benefits

• Medical Insurance provided through the Federal Employee Health Benefits Program as a Tribal Employee, with over 20 plans and tiers
• Cost-Share Dental and Vision Insurances
• Discounted Pet Insurance
• Retirement Contributions with Pre-Tax or Roth options into a 403(b)
• 401(a) ANTHC Retirement Plan: After one year of employment, ANTHC will begin making matching contributions of up to 5% of your eligible pay, based on your own contributions. You may also be eligible for an annual discretionary contribution of up to 3% from the employer
• Paid Time Off starts immediately, earning up to 6 hours per pay period, with accruals increasing based on years of service
• Eleven Paid Holidays
• Paid Parental Leave or miscarriage/stillbirth eligibility after six months of employment
• Basic Short/Long Term Disability premiums, Accidental Death and Dismemberment (AD&D) Insurance, and Basic Life Insurance are covered 100% by ANTHC, with additional options for Short-Term Disability Buy-Up Coverage and Voluntary Life for yourself and your family members
• Flexible Spending Accounts for Healthcare and Dependent Care
• Ancillary Cash Benefits for accident, hospital indemnity, and critical illness
• On-Site Child Care Facility with expert-designed classrooms for early child development and preschool
• Employee Assistance Program with support for grief, financial counseling, mental/emotional health, and discounted legal advice
• Tuition Discounts for you and your eligible dependents at Alaska Pacific University
• On-Site Training Courses and Professional Development Opportunities
• License and certification reimbursements and occupational insurance for medical staff
• Emergency Travel Assistance
• Education Assistance or Education leave eligibility
• Discount program for travel, gym memberships, amusement parks, and more

Responsibilities

• Prepares meal ingredients as directed by manager
• Prepares items following established recipes and portion guidelines
• Communicates portion information to servers as needed
• Follows all department food handling, food safety, and food storage policies
• Maintains clean, neat, organized and sanitized workstations
• Communicates any gaps or issues to management
• Interacts with guests in the serving, retail and dining areas in a positive and welcoming manner
• Reports feedback to leadership any issues, for example: concerning quality of food, safety hazards, guest concerns and or broken equipment
• Attends training programs (classroom and/or virtual) as assigned
• Works varying schedules to include early mornings, evenings, weekends, holidays, and extended hours as the business dictates
• Complies with all local, state, and federal rules and regulations related to health, safety, and sanitation, including ANTHC policies and procedures
• Supports duties that may be assigned including: operating the dish machine, washing all wares, sweeping and mopping, receiving freight, inspecting deliveries, and storage of raw ingredients
• Performs other duties and responsibilities as assigned

Cook I

• Focuses on ingredient preparation and basic cooking tasks as directed
• Performs basic tasks under direct supervision

Cook II

• Performs all duties listed above
• Under general supervision, performs tasks requiring a sequence of steps and sustained attention to process, consistently meeting quality standards of product, portion, and presentation
• Uses judgment to maintain standards of quality, sanitation, safety, and service without constant supervisory guidance
• May provide assistance in one or more areas of the production kitchen

Cook III

• Performs all duties listed above
• Performs complex tasks involving multiple sequences of actions, meeting quality standards with minimal supervision
• Must be regularly scheduled on the patient meal production line, or must be available for catering and food distribution assignments requiring operation of a company vehicle
• May be designated as a Subject Matter Expert (SME) for assigned stations or processes

Skills

• Knowledge of safe food handling and sanitation to comply with health and safety regulations
• Knowledge of basic kitchen equipment operating
• Knowledge in multitasking
• Skill in working independently and in a group setting
• Skill in oral and written communication
• Skill in problem solving
• Ability to follow written recipes and verbal instructions
• Cook III: Skill in food production in patient care or catering environments
• Cook III: Skill in operating a company vehicle when assigned to catering and food distribution

Requirements

• High School diploma or GED equivalent
• Valid Municipality of Anchorage Food Service Worker's Card required within 21 days of hire (a valid Food Protection Manager Certification accredited by the American National Standards Institute (ANSI) National Accreditation Board may be substituted)

Experience

• Cook I: N/A
• Cook II: Three (3) years food service experience or equivalent
• Cook III: Five (5) years food service experience or equivalent
• Cook III (if assigned to catering or food distribution): Must have and be able to maintain a valid Alaska driver's license and meet insurance standards under ANTHC's insurance program

Preferred Qualifications

• Associates Degree in Food Service Management or Culinary Arts or equivalent (education can be substituted on a year-for-year basis for relevant experience)
• Experience in restaurants and catering services or institutions such as schools, hospitals, or cafeterias
• Food Protection Manager Certification accredited by the American National Standards Institute (ANSI) National Accreditation Board