Senior Cook

Primary City/State:

Phoenix, Arizona

Department Name:

Culinary & Nutrition-Hosp

Work Shift:

Day

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 2025!

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 meals from scratch. Follow recipes and presentation standards. 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.

This is a full-time position with varied shifts and will include weekends and holidays. Mon-Fri, Rotating Weekends, 11am-730pm

University Medical Center Phoenix is a nationally recognized academic medical center. The world-class hospital is focused on coordinated clinical care, expanded research activities and nurturing future generations of highly trained medical professionals.

Our commitment to nursing excellence has enabled us to achieve Magnet recognition by the American Nurses Credentialing Center. The Phoenix campus, long known for excellent patient care, has over 730 licensed beds, several unique specialty units and is the new home for medical discoveries, thanks to our collaboration with the University of Arizona College of Medicine - Phoenix. Additionally, the campus responsibilities include fully integrated multi-specialty and sub-specialty clinics.

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…