Cook I

Salary: Negotiable :USD

The Alaska Native Tribal Health Consortium is a non-profit Tribal health organization designed to meet the unique health needs of Alaska Native and American Indian people living in Alaska. In partnership with the more than 171,000 Alaska Native and American Indian people that we serve and the Tribal health organizations of the Alaska Tribal Health System, ANTHC provides world-class health services, which include comprehensive medical services at the Alaska Native Medical Center, wellness programs, disease research and prevention, rural provider training and rural water and sanitation systems construction.

ANTHC is the largest, most comprehensive Tribal health organization in the United States, and Alaska’s second-largest health employer with more than 3,100 employees offering an array of health services to people around the nation’s largest state.

Our vision: Alaska Native people are the healthiest people in the world.

ANTHC offers a competitive and comprehensive Benefits Package for all Benefit Eligible Employees, which includes:

• Medical Insurance provided through the Federal Employee Health Benefits Program as a Tribal Employee, with over 20 plans and tiers.

• Cost-Share Dental and Vision Insurances

• Discounted Pet Insurance

• Retirement Contributions with Pre-Tax or Roth options into a 403(b).

• 401(a) ANTHC Retirement Plan: After one year of employment, ANTHC will begin making matching contributions of up to 5% of your eligible pay, based on your own contributions. In addition, you may be eligible for an annual discretionary contribution of up to 3% from the employer.

• Paid Time Off starts immediately, earning up to 6 hours per pay period, with paid time off accruals increasing based on years of service.

• Eleven Paid Holidays

• Paid Parental Leave or miscarriage/stillbirth eligibility after six months of employment

• Basic Short/Long Term Disability premiums, Accidental Death and Dismemberment (AD&D) Insurance, and Basic Life Insurance are covered 100% by ANTHC, with additional options for Short-Term Disability Buy-Up Coverage and Voluntary Life for yourself and your family members.

• Flexible Spending Accounts for Healthcare and Dependent Care.

• Ancillary Cash Benefits for accident, hospital indemnity, and critical illness.

• On-Site Child Care Facility with expert-designed classrooms for early child development and preschool.

• Employee Assistance Program with support for grief, financial counseling, mental/emotional health, and discounted legal advice.

• Tuition Discounts for you and your eligible dependents at Alaska Pacific University.

• On-Site Training Courses and Professional Development Opportunities.

• License and certification reimbursements and occupational insurance for medical staff.

• Gym Access to Alaska Pacific University includes a salt water pool, rock climbing, workout gym, and steep discounts for outdoor equipment rentals.

• Emergency Travel Assistance

• Education Assistance or Education leave eligibility

• Discount program for travel, gym memberships, amusement parks, and more.

Visit us online at www.anthc.org or contact Recruitment directly at HRRecruiting@anthc.org.

Alaska Native Tribal Health Consortium has a hiring preference for qualified Alaska Native and American Indian applicants pursuant to P.L. 93-638 Indian Self Determination Act.

Summary: The Cook will perform various tasks within the Food and Nutrition Department, collaboratively as a team, resulting in the preparation of enticing foods that are prepared according to proprietary recipes, while following proper food handling to ensure in the highest quality experience for our patients and guests.

Responsibilities:

ALL

P repares meal ingredients as directed by Sous Chef or Chef Manager.

P repares items following proprietary recipes as provided.

F ollows portion guidelines or communicates information to servers.

F ollows all department food handling, food safety and food storage policies.

M ay assist with receiving freight, inspecting deliveries, and storage of raw ingredients and supplies, following HACCP procedures and maintaining clean storage environments.

M ay be responsible for running dish machine and washing all wares.

M ay be responsible to sweep and mop.

L eaves workstation clean, neat, organized and sanitized.

I nteractions with guests in the serving, retail and dining areas in a positive and welcoming manner.

R eports feedback to leadership any issues, for example: concerning quality of food, safety hazards, guest concerns and or broken equipment.

A ttends training programs (classroom and or virtual) as assigned.

V arying schedule to include early mornings, evenings, weekends, holidays and extended hours as the business dictates.

C omplies with all company safety prevention and reporting of issues and or concerns.

R eport all injuries and accidents in a timely manner.

C omplies with all local, state and Federal rules and regulations in health, safety and sanitation, including HACCP policies and procedures.

P erforms other duties and responsibilities as assigned.

C ook II

D uties of Cook I

U nder general supervision, can perform tasks with a sequence of actions or steps to complete the task, which requires attention to the process of work, while meeting quality standards of consistent product, portion and presentation.

J udgement is used by the Cook to maintain standards of quality, sanitation, safety and service without constant supervisory guidance.

P rovides assistance in one or more areas of the production area.

M ay be an opening or closing position.

M entors Cook I

C ook III

D uties of Cook I & II

C an perform complex tasks with a several sequences of actions or steps to complete the task, which requires attention to the process of work, while meeting quality standards of consistent product, portion and presentation, with minimal supervision.

M aintains standards of quality, sanitation, safety and service without constant supervisory guidance, with minimal supervision.

S hows skill and ability in the Cook’s scope of assigned duty and can provide assistance in two or more areas of the production area.

M ay be opening or closing position, could include leading of employees for compliance with health and safety regulations.

M entors Cooks I & II

Other information:

KNOWLEDGE and SKILLS

K nowledge of safe food handling and sanitation to comply with health and safety regulations.

K nowledge of basic kitchen equipment operating.

K nowledge in multitasking.

S kill in working independently and in a group setting.

S kill in oral and written communication.

S kill in problem solving.

M INIMUM EDUCATION QUALIFICATION

A LL

H igh School diploma or GED equivalent.

C ook II & III

A ssociates Degree in Food Service Management or Culinary Arts or equivalent. Education can be substituted on a year for year basis for relevant experience.

M INIMUM EXPERIENCE QUALIFICATION

C OOK I

O ne (1) year food service experience or equivalent

C OOK II

T hree (3) years food service experience or equivalent

C OOK III

F ive (5) years food service experience or equivalent

M INIMUM CERTIFICATION QUALIFICATION

A LL

V alid Municipality of Anchorage General Food Service Worker’s Card

C OOK II

S ervSafe certification as issued by the National Restaurant Association; or be eligible to and obtain a certification within one (1) year from date of hire.

C OOK III ServSafe certification as issued by the National Restaurant Association.

C OOK I - Delivery

V alid Municipality of Anchorage General Food Service Worker’s Card

D river’s license

C OOK II - Delivery

S ervSafe certification as issued by the National Restaurant Association; or be eligible to and obtain a certification within one (1) year from date of hire.

V alid Municipality of Anchorage General Food Service Worker’s Card

D river’s license

C OOK III - Delivery

S ervSafe certification as issued by the National Restaurant Association.

V alid Municipality of Anchorage General Food Service Worker’s Card

D river’s license

P REFERRED EDUCATION QUALIFICATION

N /A

P REFERRED EXPERIENCE QUALIFICATION

E xperience in restaurants and catering services or for institutions such as schools, hospitals or cafeterias.

P REFERRED CERTIFICATION QUALIFICATION

P referred Certification: ServSafe Food Protection Manager Certification, accredited by the National Restaurant Association (NRA).

A DDITIONAL REQUIREMENTS

N /A