Description :SCF programs are established to serve a primary population comprised of Alaska Native people who are affiliated with Cook Inlet Region, Inc. (CIRI) and Alaska Native and American Indian people within SCF’s geographical service area. Employees should have a thorough understanding of the cultures and the needs of this population. Such knowledge is critical to ensure the achievement of SCF’s vision of a Native Community that enjoys physical, mental, emotional, and spiritual wellness, and mission of working together with the Native Community to achieve wellness through health and related services:1. Must be 18 years old.2. High school diploma; OR GED.3. Obtain Food Handler card within thirty (30) days of hire.Employee Health Requirements:Compliance with our Employee Health procedure is a condition of SCF employment. You are required to agree that you will comply with all job-related employee health screening and immunizations prior to your first day of employment. Jobs designated as a Health Care Personnel (HCP) position, requires that you have documentation that you have completed the following immunizations prior to your first day of employment: MMR (Measles, Mumps and Rubella), Varicella ( Chicken Pox), Hepatitis B, Influenza, T-dap ( Tetanus-Diphtheria-Pertussis) and Covid-19.Duties as Assigned:1. Seeks out additional learning opportunities to continue to develop the technical and professional skills needed now and in the future.2. Takes responsibility for all work activities and personal actions by following through on commitments.3. Applies knowledge of the Privacy Act of 1974 and the Health Insurance Portability and Accountability Act of 1996 (HIPAA) to ensure the privacy of individuals is protected to the fullest.4. Process donated food items for meals according to sanitation requirements.5. Maintains a high standard of sanitation in the kitchen area at all times.6. Inspects catered food to ensure compliance with food regulations.7. Ensures that Employees and Volunteers follow safe food handling procedures prior to handling food.8. Assists with 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.9. Maintains accurate inventory records.10. Ability to develop and maintain good food service and proper food handling techniques to meet all licensing and food service permit requirements.11. Ability to maintain quality, safety, and infection control standards.12. Ability to maintain clean and efficient work areas.13. Prepare kitchen and activity room for daily lunches.14. Maintain clean laundry for kitchen15. Ability to maintain a high level of sanitation in the kitchen areas at all times according to sanitation requirements.16. Ability to maintain adequate inventory to ensure a high quality of uninterrupted services to clients.17. Ability to accurately prepare and maintain documentation in a timely fashion.18. Ability to maintain quality, safety, and infection control standards.
