Meals - Kotzebue, AK)

NANA Management Services•Anchorage, AK

21d•$28•Onsite

About The Position

The Sous Chef leads the culinary team across Retail, Patient, and Catering operations and supports daily food service operations at Maniilaq Health Association in Kotzebue, Alaska. The role is responsible for menu planning and development in FMS; production and quality control; inventory and requisitions; food safety and sanitation; and staff safety, training, and development. The position supervises staff and may be assigned other duties that support the department or unit. The position may follow a 6x2 or 4x2 rotation. Housing and daily meals are provided. Point of hire origin is Anchorage, Alaska, and travel is accommodated from NANA Region villages to Kotzebue, Alaska.

Requirements

High school diploma or GED equivalent.
Alaska Food Handlers Card or ServSafe certification, contingent upon obtaining it within 30 days of hire.
Two years of experience as a Sous Chef in a commercial kitchen in a food service operation, restaurant, hotel, or hospital, with significant supervisory responsibilities.
Ability to follow standardized written recipes.
Proficiency using 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 complying with the Crime Control Act, Child Care Worker Act, and Indian Child Protection and Family Violence Prevention Act.
Fluency in speaking, reading, and writing English.

Nice To Haves

Three years of direct cook experience.
Cafeteria dining or healthcare experience.

Responsibilities

Participate in and oversee all culinary production.
Plan and develop menus.
Prepare food according to par level sheets and Nutritional Services and Health Department standards.
Review daily needs with assigned supervisors, lead the team through daily tasks, complete production sheets, and verify supply needs and availability.
Manage quantity and quality control in food production and sanitation of assigned areas.
Conduct pre-service meetings, facilitate training and on-the-spot coaching, and enter post-production numbers in FMS.
Assist with supervision and training of food service personnel.
Coordinate staff to meet daily production needs.
Oversee cafeteria service flow, sanitation, and customer service.
Observe and instruct staff on ordering, receiving, and FIFO rotation procedures.
Implement and train staff on HACCP food safety standards and hold staff accountable to them.
Support an active safety program and follow departmental uniform standards.
Assist other food service personnel as needed and fill in for general food service positions when required.
Verify and oversee food serving lines, areas, and bars to ensure they are properly stocked, set up, and cleaned.
Observe and instruct others on proper produce and dairy rotation procedures.