Executive Chef, Alaska Native Tribal Health Consortium

The Alaska Native Tribal Health Consortium is a non-profit Tribal health organization designed to meet the unique health needs of Alaska Native and American Indian people living in Alaska. In partnership with the more than 171,000 Alaska Native and American Indian people that we serve and the Tribal health organizations of the Alaska Tribal Health System, ANTHC provides world-class health services, which include comprehensive medical services at the Alaska Native Medical Center, wellness programs, disease research and prevention, rural provider training and rural water and sanitation systems construction. 

ANTHC is the largest, most comprehensive Tribal health organization in the United States, and Alaska’s second-largest health employer with more than 3,100 employees offering an array of health services to people around the nation’s largest state. 

Our vision: Alaska Native people are the healthiest people in the world.

ANTHC offers a competitive and comprehensive Benefits Package for all Benefit Eligible Employees, which includes:

• Medical Insurance provided through the Federal Employee Health Benefits Program as a Tribal Employee, with over 20 plans and tiers.
• Cost-Share Dental and Vision Insurances
• Discounted Pet Insurance
• Retirement Contributions with Pre-Tax or Roth options into a 403(b).
• Retirement Match and Discretionary. ANTHC matches up to 5%, with a 3% discretionary contribution after one year of employment into a 401(a).
• Paid Time Off starts immediately, earning up to 6 hours per pay period, with paid time off accruals increasing based on years of service.
• Twelve Paid Holidays
• Paid Parental Leave or miscarriage/stillbirth eligibility after six months of employment
• Basic Short/Long Term Disability premiums, Accidental Death and Dismemberment (AD&D) Insurance, and Basic Life Insurance are covered 100% by ANTHC, with additional options for Short-Term Disability Buy-Up Coverage and Voluntary Life for yourself and your family members.
• Flexible Spending Accounts for Healthcare and Dependent Care.
• Ancillary Cash Benefits for accident, hospital indemnity, and critical illness.
• On-Site Child Care Facility with expert-designed classrooms for early child development and preschool.
• Employee Assistance Program with support for grief, financial counseling, mental/emotional health, and discounted legal advice.
• Tuition Discounts for you and your eligible dependents at Alaska Pacific University.
• On-Site Training Courses and Professional Development Opportunities.
• License and certification reimbursements and occupational insurance for medical staff.
• Gym Access to Alaska Pacific University includes a salt water pool, rock climbing, workout gym, and steep discounts for outdoor equipment rentals.
• Emergency Travel Assistance
• Education Assistance or Education leave eligibility
• Discount program for travel, gym memberships, amusement parks, and more.

Visit us online at www.anthc.org or contact Recruitment directly at HRRecruiting@anthc.org.

Alaska Native Tribal Health Consortium has a hiring preference for qualified Alaska Native and American Indian applicants pursuant to P.L. 93-638 Indian Self Determination Act. 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. 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.

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.

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.

Other information:

KNOWLEDGE, SKILLS, ABILITIES:

• Ability to lead teams in a fast-paced environment serving more than 3000 customers daily.
• Skill in operating a personal computer utilizing a variety of applications.
• Ability to work collaboratively with others.
• Ability to manage multiple projects and tasks concurrently to meet deadlines.
• Ability to communicate effectively.

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.