Chef / Assistant Manager

Petersburg, AK 99833
6/13/2025

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Position Description

PMC Mission and Values
Our Mission is excellence in healthcare services and the promotion of wellness in our community. Our Guiding Values are Integrity, Dignity, Professionalism, Teamwork and Quality.

Department
Food and Nutrition Services

Reports To
Food Services Manager

Position Summary
We are seeking an enthusiastic, dedicated and experienced individual to join our team as a Chef / Assistant Manager to lead our Food and Nutrition Services department and work closely with our Food Service Manager and dietitian. As a Chef at PMC, you have the opportunity to showcase a range of cooking techniques including roasting, broiling, sauteing, grilling, baking pastries, sauce creation, and cold food preparation. Attention to detail in every dish you create -- perfection in the presentation and taste is a must. We strive to meet residents' nutritional, dietary, and allergen needs in compliance with State, Federal and local requirements while using high quality, fresh indigents. The ideal candidate has a passion for cooking and hospitality, commitment to patient-centered care and food service excellence, professional, reliable and detail oriented.

Roles and Responsibilities
The Chef position has three (3) levels designed to provide progressively more responsible and independent work experiences. Progression between the job levels is based on demonstrated ability to successfully handle more progressively responsible assignments.

Core Responsibilities
  1. Preparing and overseeing high-quality meals that meet patient, resident, staff and visitor dietary needs.
  2. Team Collaboration and Communication: (a) Highly collaborate with Food & Nutrition Manager and Dietitian on menus, recipes, production schedules, and quality assurance; (b) Foster a collaborative environment within the department and across PMC. (c) Provide clear and effective communication to staff, leadership and external partners.
  3. Ensuring food safety standards, including completion and review of HACCP logs
  4. Training and mentoring culinary staff in cooking techniques, kitchen safety and efficiency.
  5. Participating in the planning and execution of catering, holidays and special events.
  6. Maintaining flexibility to support scheduling needs and provide coverage for staff.
  7. Mission, Vision and Values - Demonstrate and uphold Petersburg Medical Center Mission, Vision and Values.
Step 1 -- Culinary Team Leader
  • Serves as a Chef (40%) and Cook (60%)
  • Supports daily production with hands-on prep, pulling items and working across stations
  • Actively assists with training team members and maintaining kitchen operations
  • Participates in menu implementation and collaborates on catering events
  • Requires current Serve Safe Manager Certification
Step 2 -- Culinary Operations Coordinator
  • Shifts to 60% Chef / 40% Cook split
  • Leads production planning, creates and monitors daily production schedules
  • Reviews and updates recipes; ensures compliance with current menus
  • Manages procurement of produce and dairy
  • Coordinates catering requisitions and helps plan department-wide events
  • Performs all responsibilities from Step 1
Step 3 -- Assistant Department Manager
  • Shifts to 80% Chef / 20% cook focus
  • Oversees training of new cooks and ongoing staff development
  • Takes full responsibility for food supply purchasing (proteins, frozen goods, staples, etc.)
  • Leads menu and recipe book development; updates pull and production schedules as needed
  • Represents the department in hospital-wide meetings and leadership discussions
  • Performs all responsibilities of Steps 1 and 2
Qualifications
  1. Serve Safe Manager Certification (required)
  2. Culinary School Diploma or Associate Degree in Culinary Arts (preferred but not required)
  3. Additional food service management or hospitality training is a plus
  4. Five (5+) plus years of professional cooking experience, with at least 2 years in a supervisory role.
  5. Experience in institutional or healthcare food service is highly desirable.
  6. Familiarity with dietary guidelines (e.g. diabetic, low-sodium, and altered texture diets is an advantage
  7. Must be able to pass a State of Alaska background check and a drug screen (including marijuana)
Key Skills
  1. Culinary Expertise. Advanced knowledge of food preparation techniques (e.g. roasting, sauteing, baking, cold prep, sauce making)
  2. Leadership and Supervision. Ability to lead a kitchen team, train staff, and manage workflow during high-volume service
  3. Menu and Recipe Development. Skill in creating and adapting recipes to meet nutritional guidelines and dietary restrictions.
  4. Food Safety Knowledge. Strong understanding of sanitation standards and HACCP protocols; ability to maintain documentation.
  5. Organization and Time Management. Efficient in production planning, task delegation, and multitasking in a fast-paced environment
  6. Purchasing and Inventory. Experience with food ordering, vendor relationships and cost control.
  7. Event Execution. Ability to plan and execute catered events and holiday meals.
Physical Demands.
Work requires standing for most the shift. Includes lifting, pushing bending, squatting, reaching and carrying heavy items (up to 50 pounds). Handles and manipulates equipment, assists in preparation of food.

Working Environment.
Works in a clean, well-lit, and ventilated kitchen. Loud noises and hot and cold temperature variations are normal. May spend extended time in walk-in freezer when putting away or pulling stock. Normal kitchen hazards are present, i.e. potential for cuts, burns, etc.







Type: Full-time
Expires: 09/30/2025

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