Sous Chef - PH Foods ANMC

Alaska Native Tribal Health Consortium•Anchorage, AK

About The Position

The Sous Chef is an experienced production cook who works collaboratively with the Food and Nutrition Services kitchen team to prepare high-quality food according to established recipes and standards. The role is cross-trained across all department areas, including patient services cooking, and may coordinate station or section workflow, cover breaks, and make production quantity decisions based on business needs. The role does not have supervisory or management responsibilities. The position may involve off-site catering and a varying schedule covering early mornings, evenings, weekends, holidays, and extended hours as business needs dictate. The Sous Chef attends assigned training and follows company safety policies and applicable health, safety, and sanitation regulations.

Requirements

High school diploma or GED.
Four years of food service industry experience, with demonstrated proficiency across multiple kitchen functions.
Valid Municipality of Anchorage Food Handler’s Card within 21 days of hire. An ANSI National Accreditation Board-accredited Food Protection Manager Certification may be substituted for the Municipality’s Food Service Worker’s Card.
Knowledge of Alaska Native culture and heritage.
Knowledge of safe food handling and sanitation practices sufficient to comply with health and safety regulations.
Knowledge of commercial kitchen equipment operation.
Knowledge of cooking techniques used in large-volume production.
Knowledge of patient services cooking and tray assembly standards.
Knowledge of basic computer use.
Problem-solving and production decision-making skills.
Ability to work independently and in a group setting.
Verbal and written communication skills.
Time management and job prioritization skills.

Nice To Haves

Associate degree in Food Service Management, Culinary Arts, or equivalent.
Food Protection Manager Certification accredited by the American National Standards Institute (ANSI) National Accreditation Board.

Responsibilities

Prepare food according to established recipes, portion standards, and presentation guidelines while consistently meeting quality standards.
Maintain cross-training across all kitchen areas, including patient services cooking, to provide coverage and support as business needs require.
Coordinate workflow at an assigned station or section when needed, including covering breaks and adjusting production quantities based on current business needs.
Ensure proper care, maintenance, and sanitation of work areas, equipment, and supplies.
Work with the manager to ensure production personnel have the production sheets, recipes, and ingredients they need; this may include entering information into computers or placing orders.
Communicate production expectations clearly and concisely to team members.
Support kitchen staff skill development by sharing knowledge and demonstrating techniques.
Engage proactively with guests and patients, listening for opportunities to improve their experience.
Perform off-site catering assignments when assigned; assignments may be verbal or written.
Attend assigned classroom and/or virtual training programs.
Comply with company safety prevention policies and report injuries and accidents in a timely manner.
Comply with local, state, and federal health, safety, and sanitation rules and regulations, including ANTHC policies and procedures.
Perform other duties and responsibilities as assigned.

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 pre-tax or Roth options in a 403(b).
401(a) ANTHC Retirement Plan, including employer matching contributions of up to 5% of eligible pay after one year of employment and possible annual discretionary employer contributions of up to 3%.
Paid time off accrued from the start of employment, up to six hours per pay period, with accrual increasing based on years of service.
Eleven paid holidays.
Paid parental leave or miscarriage/stillbirth leave eligibility after six months of employment.
Basic short- and long-term disability premiums, AD&D insurance, and basic life insurance covered by ANTHC, with optional additional coverage available.
Healthcare and dependent-care flexible spending accounts.
Ancillary cash benefits for accident, hospital indemnity, and critical illness.
On-site child care facility.
Employee Assistance Program, including grief support, financial counseling, mental and emotional health support, and discounted legal advice.
Tuition discounts for employees and eligible dependents at Alaska Pacific University.
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.