Remote Sous Chef, Maniilaq Health (Wage DOE & Benefits - Housing/Meals Provided - Kotzebue, AK)

NANA Regional Corporation; Anchorage (AK); Remote; USD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a dedicated Sous Chef to lead their culinary team in a dynamic environment. This role involves overseeing menu planning, ensuring food safety standards, and maintaining high-quality food production. The ideal candidate will have a strong background in culinary arts with supervisory experience in a commercial kitchen. Join a passionate team committed to delivering exceptional dining experiences in a hospital food service setting. This is a fantastic opportunity to showcase your culinary skills and leadership abilities while contributing to a vital service in the community.

Benefits

Housing provided

Meals provided

Travel accommodations

Qualifications

• 2+ years of Sous Chef experience in a commercial kitchen.
• Must have Alaska Food Handlers Card or ServSafe certification.
• Fluent in English, both written and spoken.

Responsibilities

• Oversee culinary production and quality control.
• Lead menu planning and development for various services.
• Train and supervise food service personnel.

Skills

Culinary Production Oversight

Menu Planning

Food Safety Standards (HACCP)

Supervisory Skills

Recipe Following

Customer Service

Sanitation Practices

Education

High School Diploma or GED

Tools

Steam Tables

Dish Machine

Knives

Ovens

Slicers

Mixers

Grill

Fryer

Broiler

Roasting Ovens

Job description

Job Description

This 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.

Housing and meals at the worksite will be provided during your rotational shift in Kotzebue. This position may be a 6x2 or 4x2 rotation. Point of hire origin is Anchorage, AK. Travel is accommodated from NANA Region villages to Kotzebue, 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: Indoor
Noise level: Moderate
Office conditions: Pace of work environment: Medium
Customer Interaction: High
Description of environment: Hospital Food Service
Frequently 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.