Job Description
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This Remote Sous Chef position leads the culinary team in Retail, Patient, and Catering operations. The Sous Chef is responsible for menu planning & development (FMS), quality control measures (Safety Audits-Safetrax), inventory and requisitions, quality control (Pre-service Meetings/Tray Audits/HACCP Adherence), safety and development of staff, and sanitation of the work environment. This position will support daily food service operations at the Maniilaq Health Association in Kotzebue, AK.
This is position may be a 6x2 or 4x2 rotation. Housing and daily meals provided. Point of hire origin is Anchorage, AK. Travel is accommodated from NANA Region villages to Koztebue, AK.
Responsibilities
- Participates in and oversees all culinary production.
- Menu Planning and Development.
- Prepares food as indicated by par level sheets and in accordance with both Nutritional Services and Health Department standards.
- Reviews the needs of the day with assigned supervisor(s), leads the team through daily tasks, completes production sheets and verifies supply needs and availability.
- Is responsible for quantity and quality control in food production as well as overall sanitation of assigned areas.
- Performs pre-service meetings with team, facilitates training and on the spot coaching, and completes production process by inputting post-production numbers in FMS.
- Assists in the supervision and training of food service personnel.
- Coordinates staff through daily production needs.
- Oversees cafeteria flow of service, sanitation, and customer service.
- Observes and instructs ordering/receiving and proper rotation (FIFO) procedures.
- Implements, trains, and holds staff accountable to Food Safety Standards (HACCP).
- Supports an active safety program.
- Follows uniform standards according to department policies.
- Assists other food service personnel at any given time.
- This position is responsible for the supervision of staff.
- Verifies and oversees food serving lines, areas, bars, etc., making sure they are properly stocked, set up, and cleaned.
- Using a working knowledge of all general food service area positions, this position “fills in” for any one of these positions at a moment’s notice.
- Observes and instructs others on the proper rotation procedures to be followed for produce and dairy products.
- Other duties that are pertinent to the department or unit’s success also may be assigned.
Qualifications
- Must have High School diploma or GED equivalent.
- Must have Alaska Food Handlers Card or ServSafe certification contingent upon 30 days of hire.
- Must have two (2) years of experience as a Sous Chef in a commercial kitchen in a food service operation, restaurant, hotel or hospital with significant supervisory responsibilities.
- Able to follow standardized written recipes.
- Proficient in using the following equipment: steam tables, dish machine, trash carts, knives, ovens, slicers, mixers, grill, grinder, fryer, broiler, flat tops, counter mixer, roasting ovens and kettle
- Must pass a fingerprinting background investigation that complies with The Crime Control Act, Child Care Worker Act and the Indian Child Protection and Family Violence Prevention Act.
- Must be fluent in speaking, reading, and writing English.
Preferred Qualifications
- Three (3) years of direct cook experience.
- Cafeteria dining or healthcare experience.
Working Conditions and Physical Requirements
Weather: IndoorNoise level: ModerateOffice conditions: Pace of work environment: Medium Customer Interaction: HighDescription of environment: Hospital Food ServiceFrequently required to walk, stand and lift. Rarely required to pull, push and climb.Physical requirements: Must occasionally lift and/or move up to 50 pounds.Travel: None
Competencies
NMS Core Values
Safety guides our behavior.
Honesty and integrity govern our activities.
Commitments made will be fulfilled.
All individuals are treated with dignity and respect.
The environment will be protected and sustained.
