Cook II - ANMC Foods

Alaska Native Tribal Health Consortium•Anchorage, AK

About The Position

The Cook II works in the Food and Nutrition Services Department, collaborating with the team to prepare high-quality, appealing foods according to recipes and portion guidelines while following proper food handling practices. Under general supervision, the Cook II performs tasks requiring a sequence of steps and sustained attention, consistently meeting product, portion, and presentation standards. The role uses judgment to maintain quality, sanitation, safety, and service standards without constant supervisory guidance and may assist in one or more production-kitchen areas. The position also involves guest interactions in serving, retail, and dining areas; keeping workstations clean, organized, and sanitized; communicating issues to management; and completing other assigned duties. Schedules may vary and include early mornings, evenings, weekends, holidays, and extended hours as business needs dictate.

Requirements

High school diploma or GED equivalent.
Three years of food service experience or equivalent.
Valid Municipality of Anchorage Food Service Worker’s Card required within 21 days of hire; an ANSI National Accreditation Board-accredited Food Protection Manager Certification may be substituted.
Knowledge of safe food handling and sanitation sufficient to comply with health and safety regulations.
Knowledge of basic kitchen equipment operation and multitasking.
Ability to work independently and in a group setting.
Oral and written communication skills.
Problem-solving skills.
Ability to follow written recipes and verbal instructions.
Ability to work varying schedules that may include early mornings, evenings, weekends, holidays, and extended hours.

Nice To Haves

Associate degree in Food Service Management or Culinary Arts, or equivalent; education may be substituted year for year 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 National Accreditation Board.

Responsibilities

Prepare meal ingredients as directed by the manager.
Prepare items according to established recipes and portion guidelines.
Communicate portion information to servers as needed.
Follow department food-handling, food-safety, and food-storage policies.
Maintain clean, neat, organized, and sanitized workstations.
Communicate gaps or issues to management.
Interact with guests in serving, retail, and dining areas in a positive and welcoming manner.
Report feedback and issues to leadership, including food-quality concerns, safety hazards, guest concerns, and broken equipment.
Attend assigned classroom or virtual training programs.
Comply with local, state, and federal health, safety, and sanitation rules and regulations, including ANTHC policies and procedures.
Perform support duties as assigned, such as operating the dish machine, washing wares, sweeping and mopping, receiving freight, inspecting deliveries, and storing raw ingredients.
Perform other assigned duties and responsibilities.
Under general supervision, complete tasks involving a sequence of steps and sustained attention while consistently meeting quality standards for product, portion, and presentation.
Use judgment to maintain standards of quality, sanitation, safety, and service without constant supervisory guidance.
Assist in one or more areas of the production kitchen as needed.

Benefits

Medical insurance through the Federal Employee Health Benefits Program, with more than 20 plans and tiers.
Cost-share dental and vision insurance.
Discounted pet insurance.
Retirement contributions through a 403(b) plan with pre-tax or Roth options.
401(a) retirement plan with employer matching contributions of up to 5% of eligible pay after one year of employment, based on employee contributions, and possible annual discretionary employer contributions of up to 3%.
Paid time off accruing from the start of employment, up to 6 hours per pay period, with accruals increasing based on years of service.
Eleven paid holidays.
Paid parental leave or miscarriage/stillbirth leave eligibility after six months of employment.
Employer-paid basic short- and long-term disability premiums, AD&D insurance, and basic life insurance, with additional voluntary coverage options.
Flexible spending accounts for healthcare and dependent care.
Ancillary cash benefits for accident, hospital indemnity, and critical illness.
On-site child care facility.
Employee Assistance Program, including grief, financial counseling, mental/emotional health support, and discounted legal advice.
Tuition discounts at Alaska Pacific University for employees and eligible dependents.
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.