Alaska Native Tribal Health Consortium is proud to be an equal opportunity employer. Alaska Native Tribal Health Consortium prohibits any policy or procedure which results in discrimination on the basis of race, color, national origin, gender, gender identity or gender expression, pregnancy, sexual orientation, religion, age, disability, military status, genetic information or any other characteristic protected under applicable federal or state law.

Summary:
The Executive Chef at ANTHC oversees all culinary production, ensuring high standards of taste, presentation, nutrition, and safety. This role includes recipe development and costing, menu planning, management of catering and production staff. This individual will lead a team, working collaboratively with leadership, peers, and dietitians to manage food production for patients, retail operations, and catering.

Responsibilities:

Food Production Management: Develop and implement efficient food production schedules to maximize employee productivity, considering kitchen capabilities, staffing levels, and demand. Ensure the timely distribution of food across the campus.

Financial Management: Maintain optimal food costs by minimizing waste, controlling labor expenses for the production team, and selecting high-quality products that meet our requirements while staying within budget constraints.

Leadership and Management: Directly supervise and manage a team of employees, including hiring, performance management, training, and disciplinary actions. Partner with peer managers to lead the entire department. Serve as the primary point of contact for on-site operations in the absence of peers and the Food and Nutrition Director.

Policy Enforcement: Develop and implement policies within area of responsibility and ensure staff adherence to these policies. Ensure daily menus in both retail and patient services have high-quality Traditional Foods available. Lead recipe development of Traditional Foods offerings on campus. May sometimes partner with Community Health Services and external resources for defining Traditional Foods standards.

Catering and Events: Oversee food production for catering events, either directly or through subordinates. Attend catering meetings as needed and ensure the highest standards of food quality and presentation. Develop and test recipes for catering offerings to ensure accurate food costing.

Equipment Management: Lead the selection, maintenance, and repair of equipment used by the production team. Develop equipment specifications, monitor preventative maintenance, and ensure timely repairs to maintain optimal performance.

Recipe Development and Training: Develop and test new recipes that are both appealing to patients and customers and cost-effective within budget constraints. Train staff to follow tested recipes to ensure consistent quality, cost control, and adherence to nutritional guidelines. Continuously review and update menus to reflect seasonal changes and evolving customer preferences. Ensure safety and sanitary requirements are met daily. Oversee appropriate equipment operation and maintenance. Ensure compliance with the Company's and Hospital's infection control policy, food hygiene and HACCP.

Performs other duties as assigned.

MINIMUM EDUCATION QUALIFICATION

A Bachelor’s culinary degree. Education can be substituted on a year for year basis for relevant experience.

MINIMUM EXPERIENCE QUALIFICATION

Five years of culinary management experience with at least two (2) years of direct employee supervision in in a multi-unit food service operation.

MINIMUM CERTIFICATION QUALIFICATION

ServSafe certification or equivalent recognized by local, state, and federal regulations.

PREFERRED EDUCATION QUALIFICATION

Bachelors degree in related field.

PREFERRED EXPERIENCE QUALIFICATION

Experience in a multi-unit healthcare food service environment.

PREFERRED CERTIFICATION QUALIFICATION

Certified Executive Chef (CEC) through the American Culinary Federation.

Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP).

Formal and recognized change management or process improvement certifications (Lean, Six Sigma, etc.)

Registered Dietitian (RD)

ADDITIONAL REQUIREMENTS

Adjust schedule as needed to understand the current state of entire department operation and check in with staff. Department is staffed 24 hours per day.