Cook II (BHS)

SUMMARY The Incumbent independently manages the day-to-day WCCIH kitchen operation, including meal preparation and service, menu planning, shopping, inventory, ordering, food safety, sanitation, organization, and routine upkeep. The Cook II manages work time effectively, maintains a clean, safe, orderly, and operational kitchen, and promptly communicates supply, maintenance, safety, and operational needs to the Cook III (Lead).

JOB DUTIES Prepares, cooks, and serves meals. Determines time and sequence of cooking operations to meet meal-serving hours. Maintains kitchen facilities in compliance with OSHA regulations. Completes daily cleaning, sanitation, food-storage, inventory, organization, and required documentation duties. Stocks and stores food properly and safely, using established labeling and disposal standards.

Stocks food items on appropriate shelves with accurate labeling. Provides snack trays and specialty foods as directed for special events. Plans menus and maintains kitchen inventory; aids other cook(s) for supplies and inventory needs. Researches and prepares culturally appropriate foods as part of menu planning and meal preparation.

Plans and prioritizes daily work to ensure meal preparation, cleaning, sanitation, stocking, inventory, organization, and documentation are completed within scheduled work hours. Maintains the cleanliness, sanitation, organization, and overall condition of the kitchen, storage areas, refrigerators, freezers, and equipment in compliance with regulations.

Washes Dishes Shops for food and approved kitchen supplies based on menus, inventory, storage capacity, and program needs; maintains receipts and required purchasing documentation. Orders supplies from vendors on a weekly basis and schedules service and maintenance of kitchen equipment on both a regular and as-needed basis.

Attends regularly scheduled cooks’ meetings, and other program meetings. Promptly reports equipment problems, maintenance needs, food-safety concerns, shortages, and other operational issues to the Cook III (Lead).Completes and provides timely documentation to supervisor in accordance with established standards. Works independently with limited on-site supervision, uses sound judgment, and completes routine kitchen responsibilities without continuous direction.

Perform other job-related duties as assigned. NECESSARY KNOWLEDGE, SKILLS, AND ABILITY Ability to cook. Experience independently operating a commercial, institutional, residential, or healthcare kitchen, including managing time and priorities with limited supervision. Experience preparing meals for diverse populations, including cultural preferences and dietary needs.

Experience with menu planning, inventory, shopping, ordering, receiving, proper food storage, and maintaining food-safety, sanitation, and organization standards. Familiarity with institutional food service protocols, workplace safety standards, and facility-specific Behavioral Health policies and confidentiality (HIPAA) guidelines.

Skill in utilizing personal computers and specialized software (such as inventory management, automated meal planning/dietary tracking systems, digital temperature logging, and email communication). Skill in prioritizing concurrent culinary tasks, coordinating mealtimes across multiple units or shifts, and adapting quickly in high-volume or fast-paced kitchen environments.

Skill in clear oral and written communication, featuring cross-cultural sensitivity and effective engagement with diverse patient populations, families, and staff. Skill in establishing and maintaining cooperative, collaborative working relationships with kitchen peers, clinical staff, supervisors, and facility residents.

Ability to accurately interpret, follow, and execute written and verbal instructions, including complex recipes, production sheets, and dietary order updates. Ability to work independently with minimal supervision while collaborating seamlessly as a member of the broader food services and multi-disciplinary care team.

Ability to maintain reliable attendance and report to scheduled shifts promptly to ensure uninterrupted dietary service for facility residents. Ability to physically perform the essential duties and physical demands of the position, including frequent standing, walking, bending, and lifting or carrying 20- 50 pounds in a kitchen environment.

MINIMUM QUALIFICATIONS

(Education & Experience) High school diploma or GED. Minimum of three (3) years’ experience in institutional style cooking. Valid Alaska Driver License. For company insurance purposes, must be 25 years of age. Current State of Alaska Food Handler Card Certified State of Alaska Food Protection Manager or ability to obtain within 30 days of hire.

Current CPR/First Aid or ability to obtain within 30 days of hire. Technical or vocational training in culinary arts, food service, nutrition, hospitality, or a related field is helpful