Sous Chef - PH Foods ANMC

Alaska Native Tribal Health Consortium (ANTHC); Anchorage (AK); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

On‑Site Child Care

Tuition Discounts

Paid Time Off

Job summary

Alaska Native Tribal Health Consortium is seeking a Sous Chef to join the Food and Nutrition Services kitchen in Anchorage. The role collaborates with the team to prepare high‑quality foods according to recipes and standards, while cross‑training across all kitchen areas to ensure coverage and efficiency.

The position supports production planning, ensures sanitation, and participates in training. It offers a dynamic environment serving Alaska Native and American Indian communities.

Qualifications

• Four years of experience in the food service industry across multiple kitchen functions.
• Municipality of Anchorage Food Handler’s Card within 21 days of hire; ANSI Food Protection Manager Certification may be substituted.
• Associates Degree in Food Service Management, Culinary Arts or equivalent preferred.

Responsibilities

• Prepares food according to established recipes, portion standards, and presentation guidelines, consistently meeting quality standards.
• Maintains cross‑training across all kitchen areas to provide coverage and support wherever business need requires.
• Coordinates workflow at an assigned station or section, including covering breaks and adjusting production quantities based on current business needs.
• Ensures proper care, maintenance, and sanitation of work areas, equipment, and supplies.
• Works with management to ensure production personnel have access to production sheets, recipes, and ingredients.
• Provides clear and concise communication of production expectations to team members.
• Supports the skill development of kitchen staff by sharing knowledge and demonstrating techniques.
• Engages with guests and patients to positively impact the patient and guest experience.
• May be assigned to off‑site catering.
• Varying schedules to cover early mornings, evenings, weekends, holidays, and extended hours as needed.
• Attends training programs (classroom and/or virtual) as assigned.
• Complies with all safety, health, and ANTHC policies and procedures.

Skills

Kitchen operations

Sanitation & safety

Food prep

Time management

Communication

Teamwork

Independent work

Problem solving

Education

High school diploma or GED

Associates Degree in Food Service Management or Culinary Arts

Job description

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.

• 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.
• 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 [e-mail].

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 Sous Chef is an experienced production cook who works collaboratively within the Food and Nutrition Services kitchen team to prepare high‑quality foods according to established recipes and standards. The Sous Chef is cross‑trained across all areas of the department, including patient services cooking, and may coordinate station or section workflow, cover breaks, and make production quantity decisions based on business need. The Sous Chef does not carry supervisory or management responsibilities.

Responsibilities

• Prepares food according to established recipes, portion standards, and presentation guidelines, consistently meeting quality standards.
• Maintains cross‑training across all kitchen areas, including patient services cooking, to provide coverage and support wherever business need requires.
• May coordinate workflow at an assigned station or section, including covering breaks and adjusting production quantities based on current business need.
• Ensures proper care, maintenance, and sanitation of work areas, equipment, and supplies.
• Working with the manager, ensures production personnel have access to production sheets, recipes, and ingredients needed for their success, which may include inputting information into computers or placing orders.
• Provides clear and concise communication of production expectations to team members.
• Supports the skill development of kitchen staff by sharing knowledge and demonstrating techniques.
• Engages with guests and patients proactively, listening for opportunities to positively impact the patient and guest experience.
• May be assigned to off‑site catering, where assignments may be verbal or written.
• Varying schedules to cover early mornings, evenings, weekends, holidays, and extended hours as business needs dictate.
• Attends training programs (classroom and/or virtual) as assigned.
• Complies with all company safety prevention policies, reporting all injuries and accidents in a timely manner.
• Complies with all local, state, and federal rules and regulations related to health, safety, and sanitation, including ANTHC policies and procedures.

Other Information

Performs other duties and responsibilities as assigned.

KNOWLEDGE And SKILLS

• Knowledge of Alaska Native culture and heritage.
• Knowledge of safe food handling and sanitation to comply with health and safety regulations.
• Knowledge of commercial kitchen equipment operation.
• Knowledge of various cooking techniques in large volume production.
• Knowledge of patient services cooking and tray assembly standards.
• Knowledge of basic computer use.
• Skill in problem‑solving and production decision‑making.
• Skill in working independently and in a group setting.
• Skill in verbal and written communication.
• Skill in time management and job prioritization.

MINIMUM EDUCATION QUALIFICATION

High school diploma or GED.

Minimum Experience Qualification

Four (4) years of experience in the food service industry, with demonstrated proficiency across multiple kitchen functions.

MINIMUM CERTIFICATION QUALIFICATION

Valid Municipality of Anchorage Food Handler’s Card within 21 days of hire. A valid Food Protection Manager Certification accredited by the American National Standards Institute (ANSI) National Accreditation Board may be substituted in place of the Municipality’s Food Service Worker’s Card.

Preferred Education Qualification

Associates Degree in Food Service Management, Culinary Arts or equivalent.

Preferred Experience Qualification

N/A

Preferred Certification Qualification

Food Protection Manager Certification accredited by the American National Standards Institute (ANSI) National Accreditation Board.

Additional Requirements

N/A