Providence Lead Cook in Anchorage, Alaska
Providence is calling a Lead Cook (Food and Nutrition, Variable , 1.0 FTE) to Providence Alaska Medical Center in Anchorage, Alaska. We are a community of caregivers delivering every day on our Mission to provide compassionate care that is accessible for all - especially those who are poor and vulnerable.
Apply Today! All applicants that meet qualifications will receive a text message with some additional questions from our Modern Hire System.
In this position you will:
CUSTOMER SERVICE: Work to provide high quality customer/patient service both for internal and external customers/patient. Responds to customer/patient complaints in a manner, which demonstrates the organizations core values. Is proactive in providing high quality customer/patient service and demonstrates core values and customer/patient service for coworkers to follow.
LEADERSHIP: Build trust, develops, coaches, and trains staff to work as a team. Provides guidance for staff through clear and consistent communication. Assists with the interview and selection of candidates to fill positions to meet the needs the Food and Nutrition Services patients and customers. Provides input for personnel functions including evaluations, disciplinary actions and terminations. Communicates to staff all appropriate departmental, medical center and services area issues. Assists with regular staff meetings on a routine basis to communicate to staff all appropriate departmental, medical center and service area issues, Q.I. data trends, customer/patient satisfaction survey results and any changes, on a routine basis and in a manner which fosters understanding and feedback. Maintains effective communication with the medical staff, nursing and administration concerning Dietary Services.
OPERATIONS: This position requires an excellent knowledge of all components of the production process: 1) prepping process - the chopping, slicing, dicing of veggies, breading and marinating, 2) the mixing of the prepped food components and using weights and measurements to assemble and combine ingredients for the heating step in the production process, 3) the cooking process itself - grilling, broiling, steaming, braising, boiling, and poaching using a multitude of kitchen equipment. Assists with monitoring Food and Nutrition Services operations to ensure that accurate records and documentation are maintained and complete and keeps them current.
QUALITY IMPROVEMENT: Assist with the development and implementation and maintenance of customer satisfaction goals to improve patient, physician and family satisfaction.
TEAM WORK: Provide "TEAM" leadership for the production of hot foods for a variety of user groups which include employees, visitors, physicians, catering, and out-patients. This is a lead position which requires an ability of the individual to train, coach, critique, and communicate professionally and objectively in order to motivate and lead the team. This position requires both production and line cooking experience. Assists in the development and implementation of work schedules and work assignments fairly and equally, and in a manner which is consistent with staff learning and development plans.
SAFETY: Participate in the safety in the workplace and the environment following departmental, medical center and regulatory agency guidelines and policies. Monitors Food and Nutrition staff to assure food safety and sanitation procedures including the H A C C P (Hazard Analysis Critical Control Points) principles are followed correctly. Maintains appropriate documentation that ensures minimum standards are being met. Operates food service equipment safely and within OSHA guidelines.
TECHNICAL: Maintain a comprehensive knowledge of Food and Nutrition operations. Provides advanced technical knowledge necessary to maintain proper dietary needs for patients and for customers in Restaurant Services.
Complete initial and annual Competency Plan for assigned job and department.
Required qualifications for this position include:
H.S. Diploma or GED.
Obtain Municipality Food Handlers Certificate within 30 days of hire.
Two (2) years progressively responsible Food and Nutrition Services experience, including at least one year in a team mentoring or lead role.
Preferred qualifications for this position include:
Two years of college in Food and Nutrition.
Sous Chef experience.
Experience in line and production cooking.
Knowledge of MS Office, CompNutrition, CBORD, or Nutrition Suite.
About Providence Alaska Medical Center
Providence Health & Services Alaska is among nation’s best employers for healthy lifestyles! The National Business Group on Health, a non-profit association of large U.S. employers, has honored Providence Alaska for its commitment and dedication to promoting a healthy workplace and encouraging our caregivers (employees) and families to support and maintain healthy lifestyles. Mountain-Pacific Quality Health has awarded Providence Alaska Medical Center with its Quality Achievement Award for high-quality care in the areas of heart attack, heart failure, pneumonia and surgical infection prevention. This is the highest honor awarded by Mountain-Pacific.
As the state’s largest hospital, Providence Alaska Medical Center provides full-service, comprehensive care to all Alaskans, a role unmatched by any other in the state. Within our community, you will find top notch ski resorts, kayaking, and wildlife. Enjoying the outdoors is just one of many reasons to live in and explore Alaska!
For information on our comprehensive range of benefits, visit:
As expressions of God’s healing love, witnessed through the ministry of Jesus, we are steadfast in serving all, especially those who are poor and vulnerable.
Providence is a comprehensive not-for-profit network of hospitals, care centers, health plans, physicians, clinics, home health care and services continuing a more than 100-year tradition of serving the poor and vulnerable. Providence is proud to be an Equal Opportunity Employer. Providence does not discriminate on the basis of race, color, gender, disability, veteran, military status, religion, age, creed, national origin, sexual identity or expression, sexual orientation, marital status, genetic information, or any other basis prohibited by local, state, or federal law.
Job Category: Cook/Chef
Req ID: 287160