Senior Cook Evenings

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.**Varied Shifts:** Friday- Tuesday 12pm-8:30pm. Off Wed/Thur occasional 2pm -1030pm shift may be required**Weekends and holidays are required in this role.****Enjoy a flat rate $1/hour weekend shift differential and an 18%-night shift differential when applicable.**Banner Boswell Medical Center has provided exceptional health care to the communities in the northwest area of metro-Phoenix for over five decades. Today, our 410-bed acute-care hospital is nationally recognized by U.S. News and World Report as one of Arizona’s Best Hospitals. Banner Boswell offers a full range of acute care services, including cardiology, vascular, thoracic, oncology, orthopedics, neurology, general surgery, robotic surgery, rehabilitation, emergency, stroke, intensive care, pulmonary, urology, and inpatient wound management. We've earned the Society of Thoracic Surgeons highest quality award for CABG & aortic valve replacement and the Joint Commission’s Advanced Certification as a Primary Stroke Center.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.For Banner Staffing Services (BSS) team members, the food handlers' card is required within 30 days of hire. For BSS team members in Tucson and Colorado, the food handlers' card is not required. 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.Employees working at Banner Behavioral Health Hospital must possess an Arizona Fingerprint Clearance Card at the time of hire and maintain the card for the duration of their employment. An Arizona Criminal History Affidavit must be signed upon hire. PREFERRED QUALIFICATIONS Additional related education and/or experience preferred. #J-18808-Ljbffr Banner Health