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JOB SUMMARY: Responsible for kitchen operations including the preparation and delivery of meals, menu planning, inventory management and purchasing, training of kitchen staff, and enforcing food handling and sanitation guidelines.

This is a job progression, designed to provide progressively more responsible and independent work experiences to participants as part of the overall assessment of their ability and capability. Promotion between job levels is based on performance on prior assignments and the demonstrated ability to successfully handle more progressively responsible assignments.


1. Develops food menus based on guidelines established by the USDA, dietitians, and CINHS staff. Ensures that menus are culturally appropriate and meet the individual diet requirements of students.

• Prepares and cooks a number of food items for regular and/or special meals such as low fat, low sodium, low calorie etc. according to menu specification and sanitation requirements.
• Utilizes the full range of cooking methods, procedures, menus, work sheets, standard and complex recipes to cook meats, poultry, seafood, vegetables, soups, sauces and gravies.
• Determines ingredients and weighs and measures portions for quantities required.
• Plans and coordinates preparation and cooking times to insure foods are ready for serving times.
• Monitors cooking process by regulating temperatures, turning, basting, and seasoning as needed.
• Operates a variety of electric or mechanical food service equipment such as mixers, grinders, and dicers in compliance with safety regulations. Maintains equipment and work area in a safe and sanitary condition.

2. Maintains a high standard of sanitation in the kitchen area at all times. Inspects the work of cleaning crew.

• Supervises lower level cooks and food service employees in simpler cooking and food preparation tasks.

3. Supervises cooks in cooking and food preparation tasks.

4. Administers food purchasing, inventory management and vendors/suppliers program. This includes daily monitoring of staples and fresh goods for quality and re-ordering supplies in a timely manner with zero interruption to meal service delivery. Maintains accurate inventory records.

5. Assists in the preparation and presentation of information on nutrition to clients and/or their families ensuring culture specific content and sensitivity.


Cook I
• Must be familiar with Alaska Native/American Indian heritage and culture and must be able to serve and effectively communicate with the children and families enrolled in the CINHS program.
• Knowledge of or ability to learn the nutritional value of Alaska Native foods.
• Ability to develop and maintain good food service and proper food handling techniques to meet all licensing and food service permit requirements.
• Ability to work effectively in a team environment.
• Ability to maintain quality, safety and infection control standards.
• Flexibility with respect to time and days able to work, as well as work tasks.
• Other duties as assigned.

Cook II
• Knowledge of the characteristics of various raw and cooked foods to determine freshness and to judge quality of final product.
• Skill to plan, coordinate and time the sequence of steps needed to have a number of menu items ready for serving at mealtime without overcooking or waste.
• Ability to develop and plan menus meeting Federal, State, and local requirements, and USDA guidelines that are culturally appropriate and meet the individual diet requirements of clients.
• Ability to prepare food according to menu specifications and adjust recipes according to number of servings needed.
• Ability to maintain a high level of sanitation in the kitchen area at all times according to sanitation requirements.
• Ability to maintain adequate inventory to ensure a high quality of uninterrupted services to clients.
• Ability to establish relationships with vendors/suppliers to coordinate delivery of supplies.
• Ability to accurately prepare and maintain documentation in a timely fashion.
• Ability to maintain quality, safety and infection control standards.
• Flexibility with respect to time and days able to work, as well as work tasks.
• Other duties as assigned.


• High school diploma or GED.
• Current Food Service Worker’s permit as issued by appropriate authority.
• First Aid/CPR certification, or must acquire within six (6) months of date of hire.
• Must successfully complete TB and hepatitis screening exams and any required vaccinations.
• Must be able to pass a criminal background check as required by state and federal law.

COOK II (In addition to qualifications of Cook I)
• A.A. degree in culinary arts or equivalent, or three (3) years of experience in a commercial/institutional setting, or completion of vocational training course in food preparation.
• One (1) year experience in large-scale food preparation environment.

Would you like to work with children? Are you a current or former Head Start parent? We encourage you to apply! Cook Inlet Native Head Start is a non-profit corporation established solely to operate the Tribal Head Start program, providing early childhood education services as well as quality family related services for the Native population in Anchorage, AK. All position descriptions can be located on our website at or stop by to pick up an application. You can apply electronically at our website or turn in your application to the front desk (6901 E. Tudor Rd). Cook Inlet Native Head Start is an Equal Opportunity Employer.

The work involves frequent lifting or moving of objects weighing up to 30 pounds; constant standing and walking; and occasional lifting of over 50 pounds. Work is performed in uncomfortably warm and noisy kitchens. Exposed to steam, fumes, cooking odors, frequently mopped floors, burns, cuts, and extreme temperatures when entering walk-in refrigerators.

Anchorage, AK

4 day(s) ago

Closing Date 2020-10-16