This Sous Chef position is responsible for the preparation, production, and presentation of a variety of foods, completion of production sheets and with other associated food service activities for hospital kitchen. This position is in Bethel, AK, working at the Qavartarvik Customer Lodge.

This is a rotational position in Bethel, AK. The rotation schedule will be 4 weeks on and 4 weeks off. Lodging and three meals per day provided. The point of hire origin is Anchorage, AK.

• Performs all main line food production duties.
• 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), completes production sheets and verifies supply needs and availability.
• Assists supervisors with menu and recipe development.
• Is responsible for quantity and quality control in food production as well as overall sanitation of assigned areas.
• Performs pre-service meetings with team and completes production process by inputting post production numbers in FMS.
• Assists in the supervision and training of food service personnel.
• Arranges for food service workers to complete smaller item preparation.
• Oversees food serving lines and coffee bars, ensuring food items are properly stocked.
• Observes and instructs others on the proper rotation (FIFO) procedures to be followed for all food related items.
• Performs pre-service meetings with food service staff before assigned shift.
• Follows all Food Safety Standards (HACCP).
• Completes all freezer, cooler and warming temperature and sanitation logs.
• 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.
• Other duties that are pertinent to the department or unit's success also may be assigned.

• 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 at least two (2) years of commercial kitchen experience, as a Sous Chef, in a food service operation, restaurant, hotel or hospital with significant supervisory responsibilities.
• Strong culinary experience specific to healthcare industry.
• Proven experience with supervising and a back of house production team.
• 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.
• Contract requires employees to speak, understand, read and write English.

Preferred Qualifications

• Three (3) years of direct food preparation experience.
• Cafeteria dining or healthcare experience.
• A valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance policy. 

Working Conditions and Physical Requirements

Weather:  Indoors: environmentally controlled; requires most or all work to be done inside.

Noise level:  Moderate

Description of environment: This is an industrial hospital kitchen located in a healthcare setting.

Physical requirements: Employee is required to lift and/or move up to 50 lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift.

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.