This position produces all required food items based on information obtained from production sheets, catering requests, prep sheets and any other approved source. Plans and conducts daily work to meet food production and service time requirements.
About Fairbanks Memorial Hospital
Fairbanks Memorial Hospital is a non-profit facility owned by the Greater Fairbanks Community Hospital Foundation. A Joint Commission-accredited facility with 152 licensed beds, Fairbanks Memorial Hospital is the primary referral center for residents of Alaska's interior. We have a strong patient to nurse ratio, a culture of Shared Leadership, and are proud members of the Mayo Clinic Care Network. In addition to our exceptional clinical environment, our location offers incomparable lifestyle rewards away from work. In Fairbanks, small-town living, spectacular natural beauty and endless recreation combine to create a one-of-a-kind place to live, work and play.
Full-time, 40 hours a week, varied days and shifts; will be required to be to cover holiday, call-outs and vacation coverage.
Performs all functions according to established policies, procedures, regulatory and accreditation requirements, as well as applicable professional standards. Provides all customers of Foundation Health with an excellent service experience by consistently demonstrating our core and leader behaviors each and every day.
NOTE: The essential functions are intended to describe the general content of and requirements of this position and are not intended to be an exhaustive statement of duties. Specific tasks or responsibilities will be documented as outlined by the incumbent's immediate manager.
High school diploma/GED or equivalent working knowledge.
This position requires the knowledge and abilities in institutional food production normally acquired with one or more years of work experience in production cooking. Must be able to learn and follow established policies and procedures, read and understand written and verbal instruction, communicate effectively, and perform simple math calculations. Must be able to learn food handling regulations and pass certification tests as required. Must possess good interpersonal skills and be able to perform tasks within limited time frames. Must be able to follow production and cleaning schedules, use chemicals safely, read thermometers and follow safety requirements.
All onsite food service equipment including stoves, ovens, steam-jacketed kettles, tilt skillet, broiler, steam table, grill, deep fryer, slicer, Buffalo Chopper, mixer, food carts, dish racks, cleaning equipment and hazardous chemicals used in cleaning and sanitation.
Additional related education and/or experience preferred.
PHYSICAL DEMANDS/ENVIRONMENT FACTORS
FS - Typical Foodservice/Kitchen Environment: (Cook, Food Services Worker)
Foundation Health Partners is an EEO/AAP employer; qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status.