Cook I - FT Evenings

Community Health Systems Professional Services Corporation•Bullhead City, AZ

About The Position

The Cook I prepares and cooks meals in accordance with established menus, recipes, and portion guidelines. The role ensures meals are safely prepared and meet quality standards while maintaining a clean, sanitary kitchen environment. The Cook I supports efficient food service operations by following departmental policies and assisting with cleaning and sanitation as needed. This is a full-time evening-shift position supporting the Cafeteria department at Western AZ Regional Medical Center in Bullhead City, Arizona. Shifts are eight hours, with rotating weekends and holidays.

Requirements

1–3 years of experience in food preparation or a similar role.
Knowledge of food preparation techniques, recipes, and safety standards.
Strong attention to detail for accurate measurements and adherence to recipes.
Ability to work efficiently in a fast-paced environment while maintaining safety and quality.
Good communication and teamwork skills to collaborate with kitchen staff.
Physical ability to lift and carry heavy items and stand for extended periods.
Food Handler certification as required by local or state regulations.
For Arizona: Arizona Health Department Sanitation Certificate, ServeSafe Certificate, or Arizona Food Handler Certificate.

Responsibilities

Prepare and cook food according to established recipes, production sheets, and portion guidelines, ensuring quality and consistency.
Review menus and obtain required ingredients from storage; notify appropriate personnel of shortages or substitutions.
Clean, season, and cook a variety of foods in accordance with food safety standards and regulations.
Measure, mix, and cook ingredients according to recipes, tasting finished products to ensure quality.
Maintain clean and sanitary cooking equipment and work areas in compliance with state and local health regulations.
Record food temperatures during preparation and on the serving line to ensure food safety and compliance with handling standards.
Serve meals on the tray line, ensuring correct portions and temperatures for hot and cold foods.
Assist with cleaning and sanitizing dishes, pots, pans, utensils, and other kitchen items as needed.
Recommend menu or recipe adjustments to the Chef or Sous Chef to improve efficiency or address shortages.
Perform other duties as assigned.
Maintain regular and reliable attendance.
Comply with all policies and standards.