Senior Cook

Location: Northern

## Senior Cook Apply locations:
Banner Del Webb Med Ctr (14502 W Meeker Blvd) time type:
Full time posted on:
Posted Yesterday job requisition :
R4451096
** Primary City/State:
** Sun City West, Arizona
** Department Name:
** Culinary & Nutrition-Hosp
*
* Work Shift:

** Varied
* * Job Category:
** Facilities, Environmental Services, and Culinary Find your path in health care. Our team members make Banner Health a Great Place To Work. Learn how you can join our dedicated team of professionals.

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:

** Generally Tuesday
- Saturday 12pm-8:30pm, 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 Del

E. Webb Medical Center excels in providing extraordinary health care to residents of the northwest Valley of metro Phoenix and is recognized by U.S. News and World Report as one of Phoenix's Best Hospitals. With 391 licensed beds, the hospital provides a wide range of services, including acute medical and surgical services as well as intensive care, emergency and urgent care, inpatient/outpatient surgery, cardiac catheterization, neurology, orthopedics, oncology, urology, pulmonary, obstetrics and gynecology, outpatient diagnostic services, and adult behavioral services.

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…