Sous Chef - $51900 to $70100 per YEAR

Alaska Regional Hospital, part of the renowned HCA Healthcare network, is a premier medical establishment based in Anchorage, Alaska. Known for its comprehensive approach to patient-centered care, the hospital proudly serves a community that values both cutting-edge medical expertise and compassionate service. With over 250 beds, Alaska Regional has consistently received 5-star ratings for its exceptional treatment in areas like heart attack care, bowel obstruction, and colorectal surgery. The hospital is situated in Alaska's vibrant community, which is rich in natural beauty and offers incredible lifestyle opportunities often drawing visitors who choose to make Alaska their permanent home. As a member of HCA Healthcare, one of the world's largest healthcare providers, Alaska Regional benefits from extensive resources, ethical leadership, and an expansive network of over 300 affiliate facilities, giving its staff a unique chance for career development, travel, and relocation within the healthcare system. The role of Sous Chef at Alaska Regional Hospital reflects a critical leadership position within the institution's food service operations. This job is designed for a seasoned culinary professional committed to excellence and patient satisfaction. The Sous Chef will oversee daily food production operations across multiple service areas, including Patient Food Service, the Physicians Dining Room, Cafeteria, and Catering Services. The position requires maintaining rigorous standards of quality, safety, and sanitation according to HACCP and other regulatory guidelines. Beyond operational oversight, the Sous Chef will play a key role in staff supervision, including hiring, coaching, and performance evaluation, which underscores the leadership and team-building aspects of this role. A significant component of the Sous Chef's duties involves menu development tailored to different dining contexts—from the cafeteria and physicians' dining to catering events and patient meals. This role demands creativity, an ongoing engagement with current food and catering trends, and a commitment to maintaining high standards in food presentation and production. The Sous Chef must also ensure positive and consistent interactions with patients, which supports the hospital’s mission of unparalleled patient service. Additionally, administrative responsibilities include monitoring staff attendance and managing labor efficiently through tools like KRONOS. Alaska Regional Hospital offers generous benefits that prioritize the health, well-being, career growth, and financial security of its employees. Benefits include comprehensive medical, dental, and vision coverage, behavioral health resources, telemedicine services, and AirMed medical transportation. Employees also enjoy a 401(k) plan with a full company match, stock purchase plans at a discount, and family support programs such as fertility and adoption assistance. Moreover, there are educational support options, employee recognition programs, paid time off, and more. These benefits demonstrate the hospital’s investment in every individual who contributes to its success. Overall, the Sous Chef role at Alaska Regional Hospital is ideal for a professional culinary leader who thrives in a dynamic, high-volume environment, values patient-centered service, and seeks to advance their career within a supportive and ethically driven healthcare network.

• Minimum of 3-5 years professional culinary leadership experience
• Associates Degree in Culinary Arts or related field preferred
• Comprehensive knowledge of HACCP standards and regulatory agency requirements
• Ability to supervise and lead staff effectively
• Food Service Manager’s Certification required within 90 days of hire
• Experience in high volume or healthcare food service environments
• Strong organizational and communication skills