Cook

Summary:

Responsible for the preparation and service to provide nutritionally adequate and culturally acceptable food to in-patients and authorized staff by performing the following duties, monitoring sanitation and meal count, meeting Joint Commission and other applicable standards.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and Experience:

• High school diploma or general education degree (GED).
• Ability to lift or carry 50 lbs. of equipment.
• Two (2) to five (5) years professional cooking experience.
• Knowledgeable of commercial kitchen cleanliness requirements.
• Must be Reliable and dependable.
• Experience with operating dishwasher machinery.
• Attend and pass various training requirements related to hospital safety, infection control, blood borne pathogens, etc.

Essential Job Functions:

• Inventory food supplies, pull foods from the freezer for the following day or week based on estimates of future needs.
• Determine the amount of food to prepare according to ordered patient diets.
• Must be able to prepare patient and staff meals according to menu, cycle, special dietary or nutritional restrictions according to ordered patient diets for regular, therapeutic or pediatric patients.
• Must be able to cook large quantities of food within allowed prep time and ready to be served by scheduled serving times
• Direct activities of one or more workers who assist in preparing and serving meals.
• Measure ingredients such as flour, sugar, seasoning etc. and combines according to recipes for breads, rolls, and other baked goods.
• Performs a wide variety of tasks in food preparations such as grilling, baking, frying, or boiling to clean and cut meat, fish, or poultry.
• Operates dishwasher and washes pots, pans, dishes, utensils, and other cooking equipment as indicated.
• Clean and inspect kitchen equipment, appliances, and work areas in order to ensure cleanliness and functional operation including food storage and dining area in a sanitary and neat manner.
• Follow all applicable standards for food safety and infection control.
• Performs and documents all temperature checks according to hospital, state and regulatory standards.
• Other duties as assigned.

• State of Alaska Food Worker Card within 30 days of hire.
• Serve Safe Food Handler Card or be able to obtain within 6 months of hire.

Arctic Slope Native Association, Ltd.: Exercises its rights in Native Hire Preference, Contracting/Subcontracting and Employment Practices applicable by law Is committed to maintaining a drug free, smoke free workplace .