Lead Cook

Norton Sound Health Corp•Nome, AK

6d•$38 - $52

About The Position

The Lead Cook is the lead culinary staff member responsible for coordinating daily food production, ensuring food quality and safety, and providing leadership and training to cooks and food service workers. The role supports efficient meal service through staffing coordination, inventory management, regulatory compliance, and close collaboration with kitchen staff. The Lead Cook acts as shift leader when the Kitchen Supervisor is absent and reports equipment issues, staffing concerns, and operational problems to supervisors. The position supports menu planning and execution, including seasonal cycle menus, holiday and cultural menus, special events, and catering for Board functions, meetings, and community events. It contributes to recipe and production standardization, food presentation, customer satisfaction, and operational efficiency. Employees are expected to uphold the organization’s vision, mission, values, policies, procedures, code of conduct, and work rules.

Requirements

High school diploma or GED required.
Five years of food service work experience required.
Two years in a lead, supervisor, or manager role required; both general and supervisory experience are required.
ServSafe Manager Certification required within six months of hire.
Alaska Food Worker Card required.
Knowledge of institutional food preparation standards and practices.
Knowledge of menu development, planning, recipe usage, and quantities.
Ability to safely use food preparation equipment and tools.
Ability to foster teamwork among staff.
Demonstrated leadership experience training or directing staff.
Ability to supervise food production in accordance with therapeutic diets and food safety standards.
General knowledge of typical office technologies, including computers, printers, copiers, fax machines, and typical office software.
Patient/customer service, interpersonal, and communication skills; ability to manage time and organize work; follow policies, procedures, and instructions; communicate with supervisors; and maintain patient/customer confidentiality.
Ability to demonstrate integrity, professionalism, accountability, cooperation, consideration of others, cultural sensitivity, respect for traditional values, continual learning, compassion, teamwork, and pride.

Nice To Haves

Associate degree, certificate in Culinary Arts, or equivalent formal culinary training is preferred; relevant fields include Nutrition, Culinary Arts, Food Production/Management, Public Health, or a related field.
Experience in healthcare, long-term care, or institutional food service is preferred.
Experience leading and training staff is preferred.
Experience with therapeutic diets, modified textures, and large-scale food production is preferred.

Responsibilities

Lead daily food production and meal service operations.
Assign and coordinate work activities of cooks and food service workers.
Act as shift leader when the Kitchen Supervisor is not present.
Ensure recipes, portion sizes, diet textures, and therapeutic diet requirements are followed.
Monitor food quality, appearance, temperature, and production timelines.
Assist with training, onboarding, and mentoring new kitchen staff.
Monitor sanitation, infection control, and food safety practices.
Conduct production meetings and huddles before meal service.
Assist with inventory control, ordering recommendations, and waste reduction initiatives.
Report equipment issues, staffing concerns, and operational problems to supervisors.
Assist with employee performance coaching, corrective action documentation, and recognition efforts.
Serve as a resource to cooks and food service workers on kitchen procedures and best practices.
Collaborate to develop, evaluate, and implement seasonal menu cycles and rotating menu plans.
Assist with planning and executing holiday, cultural, themed, and special event menus.
Provide input on recipes, food presentation, menu utilization, and service enhancements based on customer feedback, production outcomes, and available resources.
Coordinate food preparation and menu execution for Board functions, meetings, community events, and other special catering requests.
Lead efforts to improve catering presentation standards, including food displays, serving equipment, dishware, and the guest experience.
Assist with developing and standardizing cycle menus, recipes, production sheets, and presentation guidelines.
Perform other duties as assigned.
Uphold the organization’s vision, mission, corporate values, policies, procedures, code of conduct, and work rules.