Senior Cook Mornings

Banner Health•Sun City West, AZ

9d•Onsite

About The Position

The Senior Cook plans daily food production for assigned areas and prepares food based on production sheets, café menus, catering requests, and other approved sources. The role prepares fresh hot foods for production and retail services and may help prepare and serve food for patients, retail dining, and special events. The position works under general supervision and provides cooking and food-preparation knowledge and leadership to other kitchen staff, with primarily interdepartmental responsibilities and possible contact with café or catering customers. The schedule is primarily a morning shift, typically 5:00 a.m.–1:30 p.m. or 6:00 a.m.–2:30 p.m. The posting specifies Sunday through Thursday and requires weekends and holidays. The position is based in Sun City West, Arizona.

Requirements

High school diploma/GED or equivalent working knowledge.
At least two years of similar work experience in production cooking, with knowledge and abilities normally acquired in institutional food production.
Solid understanding of cooking principles, menu substitutions, and modified recipes for commonly prescribed diets.
Demonstrated skills and abilities in hot-food production and use of required commercial kitchen equipment.
Ability to learn and follow established policies and procedures; read and understand written and verbal instructions; and communicate effectively.
Ability to perform math calculations involving recipe weights and quantities and calculate food amounts for production.
Ability to learn food-handling regulations and pass certification tests as required.
Ability to work within limited time frames, follow production and cleaning schedules, and use cleaning chemicals safely.
For Banner Staffing Services team members, a food handlers' card is required within 30 days of hire, except for BSS team members in Tucson and Colorado.
Must work weekends and holidays.

Nice To Haves

Prior healthcare experience.
High-volume, short-order cooking experience in a very fast-paced environment.
Additional related education and/or experience.

Responsibilities

Prepare food items according to standardized recipes and adjust recipe quantities to achieve correct yields.
Plan production timing and quantities according to daily orders, menu tally sheets, and production assignments.
Determine substitutions for regular and café menus when items are short, and consult a diet tech or dietician about substitutions for special diets.
Plan and track production to minimize food waste, and record shortages and excess quantities according to department procedures.
Check and record food and equipment temperatures, report problems to a supervisor, read thermometers, and follow safety requirements.
Maintain par levels of food and supplies; order or restock items, rotate food stocks, and check freshness dates.
Keep assigned work areas clean and orderly and report equipment needing repair.
May receive and check in vendor deliveries, participate in menu planning, and oversee production quality as needed.
Provide cooking and food-preparation leadership and knowledge to other kitchen staff.
May assist with preparing and serving hot foods for patients, retail dining, and special events.
Work with kitchen teams on dishwashing, food preparation, unpacking food and supplies, pulling inventory, restocking shelves, and customer service.