Job Description

We are seeking a full-time Cook II to support the Cafeteria department at Mat-Su Regional Medical Center, located at 2500 S Woodworth Loop, Palmer, AK. This role serves as a key link between patients, dietitians, nursing staff, and the kitchen. You will process physician diet orders, manage patient menus, and ensure every meal tray accurately reflects therapeutic restrictions, food allergies, and personal preferences. Experience in acute or skilled nursing food service is required.

Day Shift: Schedule TBD, days TBD based on needs of the department.

We know it's not just about finding a job. It's about finding a place where you are respected, valued, and where your work is purposeful and fulfilling. A place where your talent is recognized, professional development is encouraged and career advancement is possible.

What we Offer:

Competitive Pay

Medical, Dental, Vision, and Life Insurance

Generous Paid Time Off (PTO)

Extended Illness Bank (EIB)

Matching 401(k)

Opportunities for Career Advancement

Rewards & Recognition Programs

Exclusive Discounts and Perks

The Cook II prepares and cooks food according to standardized recipes and production sheets for patients, employees, and visitors. This role ensures food safety and sanitation standards are met while maintaining high quality and efficiency. The Cook II may assist with menu planning, inventory rotation, and mentoring less experienced kitchen staff.

Essential Functions

• Prepares hot and cold food items according to daily production sheets and standardized recipes, ensuring portion control and presentation standards are met.
• Operates kitchen equipment such as ovens, grills, fryers, steamers, and mixers safely and efficiently.
• Follows proper food handling procedures, including temperature control and storage guidelines, to maintain compliance with HACCP and departmental standards.
• Performs quality checks on food items before service, adjusting seasoning and cooking times as needed.
• Assists with receiving, labeling, and rotating stock to maintain inventory freshness and minimize waste.
• Cleans and sanitizes workstations, equipment, and kitchen areas according to department policies and infection control standards.
• Serves as a resource to Food Service staff, ensuring consistent training and adherence to kitchen protocols.
• Communicates with supervisors, dietitians, and food service staff to coordinate food preparation and accommodate dietary needs.
• Participates in ongoing training and development opportunities to support kitchen operations and professional growth.
• Performs other duties as assigned.
• Maintains regular and reliable attendance.
• Complies with all policies and standards.

Qualifications

• Other completion of a culinary training program or equivalent work experience preferred
• 2-4 years of experience in food preparation in a healthcare, institutional, or commercial kitchen required

Knowledge, Skills and Abilities

• Knowledge of food preparation techniques and large-scale cooking methods.
• Knowledge of food safety regulations, including HACCP and proper food storage.
• Skill in operating kitchen equipment safely and efficiently.
• Ability to follow recipes, production sheets, and dietary guidelines accurately.
• Ability to work collaboratively in a team setting and take direction from supervisors.

Licenses and Certifications

• Food Handler’s certification as applicable by local or state regulations required

State Specific Requirements

• Arizona: Arizona Health Department Sanitation Certificate, ServeSafe Certificate, or Arizona Food Handler Certificate required.