Remote Hospital Cook, Kanakanak Hospital - Multiple Vacancies Open ($22.50/hr & Benefits - 4x4 Rotation + Benefits + Housing - Dillingham, AK)

NANA Management Services•Anchorage, AK

90d•Onsite

About The Position

The Hospital Cook prepares and cooks soups, meats, vegetables, desserts, and other food items to restaurant quality in a high-volume, fast-paced hospital kitchen at Kanakanak Hospital in Dillingham, Alaska. This is a rotational position with a schedule of four weeks on and four weeks off, working 10 hours per day. Lodging and three meals per day are provided. The point of hire origin is Anchorage, Alaska.

Requirements

High school diploma or GED equivalent.
Alaska Food Handler’s Card and ServSafe certification, with ServSafe required contingent upon 30 days of hire.
One year of work experience or documented vocational training demonstrating knowledge of cleaning equipment, food preparation, and general cleaning processes, or suitability for this type of work.
Ability to follow standardized written recipes.
Proficiency with steam tables, dish machines, trash carts, knives, ovens, slicers, mixers, grills, grinders, fryers, broilers, flat tops, counter mixers, roasting ovens, and kettles.
Must pass a fingerprinting background investigation compliant with the Crime Control Act, Child Care Worker Act, and Indian Child Protection and Family Violence Prevention Act.
Ability to speak, understand, read, and write English.
Proof of TB immunization and any other immunizations and screenings designated for the contract.
Must obtain a flu shot before hire and annually thereafter.
May be required to maintain employee health records on site.

Nice To Haves

Previous food-service, cook, or hospitality-industry experience.

Responsibilities

Perform main-line food production duties, with specific items determined by the assigned shift.
Prepare food according to par-level sheets and Nutritional Services and Health Department standards.
Work independently with very little oversight.
Review the day's needs with assigned supervisors.
Maintain quantity and quality control in food production and sanitation in the assigned area.
Present items attractively with appropriate garnish and correct portion sizes.
Follow food-service safety protocols, temperature logs, and sanitation logs.
Inspect food preparation and serving areas for quality presentation and sanitation.
Place orders or check in freight when required.
Maintain a neat, clean personal appearance and follow departmental dress-code policies.
Assist other food-service personnel and coworkers during staffing shortages.
Support and participate in performance-improvement activities.
Perform other duties pertinent to the success of the department or unit.