Cook II (BHS)

Fairbanks Native Associ• Fairbanks, AK, US, AK

5d•$19 - $25

About The Position

The Cook II independently manages the day-to-day WCCIH kitchen operation, including meal preparation and service, menu planning, shopping, inventory, ordering, food safety, sanitation, organization, and routine upkeep. The role requires effective time management, maintaining a clean, safe, orderly, and operational kitchen, and promptly communicating supply, maintenance, safety, and operational needs to the Cook III (Lead). The Cook II prepares and serves meals, plans and prioritizes kitchen work, and completes cleaning, sanitation, stocking, inventory, organization, and documentation within scheduled work hours. The position works independently with limited on-site supervision while coordinating with other cooks, vendors, supervisors, clinical staff, and facility residents.

Requirements

High school diploma or GED.
At least three years of institutional-style cooking experience.
Valid Alaska Driver License.
Must be at least 25 years old for company insurance purposes.
Current State of Alaska Food Handler Card.
Certified State of Alaska Food Protection Manager, or ability to obtain certification within 30 days of hire.
Current CPR/First Aid, or ability to obtain it within 30 days of hire.
Ability to cook.
Experience independently operating a commercial, institutional, residential, or healthcare kitchen, including managing time and priorities with limited supervision.
Experience preparing meals for diverse populations, including cultural preferences and dietary needs.
Experience with menu planning, inventory, shopping, ordering, receiving, proper food storage, and maintaining food-safety, sanitation, and organization standards.
Familiarity with institutional food service protocols, workplace safety standards, facility-specific Behavioral Health policies, and HIPAA confidentiality guidelines.
Skill using personal computers and specialized software, such as inventory management, automated meal planning or dietary tracking systems, digital temperature logging, and email.
Ability to prioritize concurrent culinary tasks, coordinate mealtimes across multiple units or shifts, and adapt to high-volume or fast-paced kitchen environments.
Clear oral and written communication skills, cross-cultural sensitivity, and ability to engage effectively with diverse patient populations, families, and staff.
Ability to establish and maintain cooperative working relationships with kitchen peers, clinical staff, supervisors, and facility residents.
Ability to interpret and follow written and verbal instructions, including complex recipes, production sheets, and dietary order updates.
Ability to work independently with minimal supervision and collaborate as part of the broader food services and multidisciplinary care team.
Reliable attendance and punctuality for scheduled shifts.
Ability to meet the physical demands of the position, including frequent standing, walking, and bending, and lifting or carrying 20–50 pounds in a kitchen environment.

Nice To Haves

Technical or vocational training in culinary arts, food service, nutrition, hospitality, or a related field.

Responsibilities

Prepare, cook, and serve meals, determining cooking sequence and timing to meet meal-serving hours.
Maintain kitchen facilities in compliance with OSHA regulations and maintain cleanliness, sanitation, organization, and condition of kitchen areas, storage spaces, refrigerators, freezers, and equipment.
Complete daily cleaning, sanitation, food-storage, inventory, organization, and required documentation duties; wash dishes.
Stock and store food safely using established labeling and disposal standards, including accurately labeling items on appropriate shelves.
Provide snack trays and specialty foods as directed for special events.
Plan menus and maintain kitchen inventory; assist other cooks with supply and inventory needs.
Research and prepare culturally appropriate foods as part of menu planning and meal preparation.
Plan and prioritize daily work to complete meal preparation and other kitchen duties within scheduled work hours.
Shop for food and approved kitchen supplies based on menus, inventory, storage capacity, and program needs; maintain receipts and required purchasing documentation.
Order supplies from vendors weekly and schedule regular or as-needed kitchen equipment service and maintenance.
Attend regularly scheduled cooks’ meetings and other program meetings.
Promptly report equipment problems, maintenance needs, food-safety concerns, shortages, and other operational issues to the Cook III (Lead).
Provide timely documentation to the supervisor in accordance with established standards.
Work independently with limited on-site supervision, use sound judgment, and complete routine kitchen responsibilities without continuous direction.
Perform other job-related duties as assigned.