Address
Form of workPrimary City/State:
Phoenix, Arizona
Department Name:
Work Shift:
Varied
Job Category:
Facilities, Environmental Services, and Culinary
Banner Health is honored to be recognized by Becker's Healthcare as one of the TOP 150 places to work in health care for 2023! In addition, we recently made Newsweek's list of America's Greatest Workplaces 2023 for Diversity.
These recognitions reflect Banner Health's investment in team members' professional development, wellness benefits, and continued education. It highlights our commitment to advocating for diversity in the workplace, promoting work-life balance, and boosting employee engagement.
As a Senior Cook you will prepare fresh hot foods for production and retail services. You may also assist in preparing and serving hot foods for patients, retail dining and other special events. Prior healthcare experience is a plus as well as high volume short order cook experience in a very fast paced environment. You will partner with the teams responsibilities with dishwashing, food prep, unboxing foods and supplies, pulling new inventory, restocking shelves while providing premier customer service.
Shifts generally run 11a-7:30p and 12p-8:30pm with ability to work earlier or later shifts if business needs change. Schedules will include weekends and holidays. Plus you will enjoy an additional $1/hour flat rate weekend shift differential and an additional 18% night shift differential when applicable (from 7pm and later).
POSITION SUMMARY
This position plans daily food production for assigned areas and produces all food items based on information obtained from production sheets, café menus, catering requests, and any other approved source.
CORE FUNCTIONS
1. Prepares all food items according to standardized recipes. Adjusts recipe quantities for correct yields. Notifies supervisor of any problems relating to production.
2. Plans food production timing and quantities in accordance with the daily orders, menu tally sheets and production assignments. In the event of shortage, determines menu substitutions for regular and café menus. Consults with diet tech or dietician for menu substitution needs for special diets.
3. Minimizes food waste with appropriate planning and tracking. Records food shortages and excess quantities in accordance with department procedure.
4. Checks and logs food and equipment temperatures and reports any problems to the supervisor. Reads thermometers and follows safety requirements.
5. Maintains par levels of food and supplies in assigned areas, orders and/or restocks items in accordance with established routines, rotates food stocks, checks freshness dates.
6. Keeps assigned work areas clean and in an orderly manner. Reports all needed equipment repair.
7. May receive and check in deliveries from vendors and in menu planning. May also oversee production quality when needed.
8. Works under general supervision. Provides leadership and knowledge in cooking and food preparation skills to other members of the kitchen staff. Has primarily inter-department responsibility. May deal with external customers in café or catering work assignments.
MINIMUM QUALIFICATIONS
High school diploma/GED or equivalent working knowledge.
This position requires the knowledge and abilities in institutional food production normally acquired with two or more years of similar work experience in production cooking, plus a solid understanding of cooking principles, menu substitutions and modified recipes for all commonly prescribed diets. Must have skills and demonstrated abilities in hot food production and the use of all required commercial kitchen equipment. Must be able to learn and follow established policies and procedures, read and understand written and verbal instruction, communicate effectively, perform math calculations regarding recipe weights and amounts plus calculate amounts of food for necessary production. Must be able to learn food handling regulations and pass certification tests as required. Must be able to perform tasks within limited time frames and follow production and cleaning schedules plus use chemicals safely. Employees working at Banner Behavioral Health Hospital or Boswell Skilled Nursing Facility must possess an Arizona Fingerprint Clearance Card at the time of hire and maintain the card for the duration of their employment.
All onsite food service equipment including stoves, ovens, steam-jacketed kettles, tilt skillet, broiler, steam table, grill, deep fryer, slicer, Buffalo Chopper, mixer, food carts, dish racks, cleaning equipment and hazardous chemicals used in cleaning and sanitation.
PREFERRED QUALIFICATIONS
Additional related education and/or experience preferred.
EOE/Female/Minority/Disability/Veterans
Our organization supports a drug-free work environment.
Privacy Policy
Phoenix, Arizona
Department Name:
Work Shift:
Varied
Job Category:
Facilities, Environmental Services, and Culinary
Banner Health is honored to be recognized by Becker's Healthcare as one of the TOP 150 places to work in health care for 2023! In addition, we recently made Newsweek's list of America's Greatest Workplaces 2023 for Diversity.
These recognitions reflect Banner Health's investment in team members' professional development, wellness benefits, and continued education. It highlights our commitment to advocating for diversity in the workplace, promoting work-life balance, and boosting employee engagement.
As a Senior Cook you will prepare fresh hot foods for production and retail services. You may also assist in preparing and serving hot foods for patients, retail dining and other special events. Prior healthcare experience is a plus as well as high volume short order cook experience in a very fast paced environment. You will partner with the teams responsibilities with dishwashing, food prep, unboxing foods and supplies, pulling new inventory, restocking shelves while providing premier customer service.
Shifts generally run 11a-7:30p and 12p-8:30pm with ability to work earlier or later shifts if business needs change. Schedules will include weekends and holidays. Plus you will enjoy an additional $1/hour flat rate weekend shift differential and an additional 18% night shift differential when applicable (from 7pm and later).
POSITION SUMMARY
This position plans daily food production for assigned areas and produces all food items based on information obtained from production sheets, café menus, catering requests, and any other approved source.
CORE FUNCTIONS
1. Prepares all food items according to standardized recipes. Adjusts recipe quantities for correct yields. Notifies supervisor of any problems relating to production.
2. Plans food production timing and quantities in accordance with the daily orders, menu tally sheets and production assignments. In the event of shortage, determines menu substitutions for regular and café menus. Consults with diet tech or dietician for menu substitution needs for special diets.
3. Minimizes food waste with appropriate planning and tracking. Records food shortages and excess quantities in accordance with department procedure.
4. Checks and logs food and equipment temperatures and reports any problems to the supervisor. Reads thermometers and follows safety requirements.
5. Maintains par levels of food and supplies in assigned areas, orders and/or restocks items in accordance with established routines, rotates food stocks, checks freshness dates.
6. Keeps assigned work areas clean and in an orderly manner. Reports all needed equipment repair.
7. May receive and check in deliveries from vendors and in menu planning. May also oversee production quality when needed.
8. Works under general supervision. Provides leadership and knowledge in cooking and food preparation skills to other members of the kitchen staff. Has primarily inter-department responsibility. May deal with external customers in café or catering work assignments.
MINIMUM QUALIFICATIONS
High school diploma/GED or equivalent working knowledge.
This position requires the knowledge and abilities in institutional food production normally acquired with two or more years of similar work experience in production cooking, plus a solid understanding of cooking principles, menu substitutions and modified recipes for all commonly prescribed diets. Must have skills and demonstrated abilities in hot food production and the use of all required commercial kitchen equipment. Must be able to learn and follow established policies and procedures, read and understand written and verbal instruction, communicate effectively, perform math calculations regarding recipe weights and amounts plus calculate amounts of food for necessary production. Must be able to learn food handling regulations and pass certification tests as required. Must be able to perform tasks within limited time frames and follow production and cleaning schedules plus use chemicals safely. Employees working at Banner Behavioral Health Hospital or Boswell Skilled Nursing Facility must possess an Arizona Fingerprint Clearance Card at the time of hire and maintain the card for the duration of their employment.
All onsite food service equipment including stoves, ovens, steam-jacketed kettles, tilt skillet, broiler, steam table, grill, deep fryer, slicer, Buffalo Chopper, mixer, food carts, dish racks, cleaning equipment and hazardous chemicals used in cleaning and sanitation.
PREFERRED QUALIFICATIONS
Additional related education and/or experience preferred.
EOE/Female/Minority/Disability/Veterans
Our organization supports a drug-free work environment.
Privacy Policy
