Senior Cook Evenings

Banner Health•Sun City, AZ

11d•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 assist with hot-food preparation and service for patients, retail dining, and special events. The Senior Cook works under general supervision and provides cooking and food-preparation guidance to other kitchen staff. The position has primarily interdepartmental responsibilities and may interact with external customers in café or catering assignments. The role is based at Banner Boswell Medical Center in Sun City, Arizona. The stated regular schedule is Friday through Tuesday, 12:00 p.m.–8:30 p.m., with Wednesday and Thursday off. An occasional 2:00 p.m.–10:30 p.m. shift may be required. Weekends and holidays are required. A $1-per-hour weekend shift differential and an 18% night shift differential are offered when applicable.

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 skill and ability 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 recipe-weight and quantity calculations and calculate food amounts needed for production.
Ability to learn food-handling regulations and pass certification tests as required.
Ability to perform tasks within limited time frames, follow production and cleaning schedules, and use 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.
Weekends and holidays are required; the stated schedule includes Friday through Tuesday, 12:00 p.m.–8:30 p.m., with occasional 2:00 p.m.–10:30 p.m. shifts.

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 quantities to achieve correct yields.
Plan production timing and quantities based on daily orders, menu tally sheets, and production assignments.
Determine menu substitutions for regular and café menus when items are short; consult a diet technician or dietician about substitutions for special diets.
Minimize food waste through planning and tracking, and record food shortages and excess quantities according to department procedures.
Check and log food and equipment temperatures, read thermometers, follow safety requirements, and report problems to a supervisor.
Maintain food and supply par levels; order or restock items, rotate stock, and check freshness dates.
Keep assigned work areas clean and orderly and report equipment requiring repair.
May receive and check in vendor deliveries, assist with menu planning, and oversee production quality when needed.
Provide leadership and knowledge in cooking and food-preparation skills to other kitchen staff.
Partner with the team on dishwashing, food preparation, unpacking food and supplies, pulling inventory, restocking shelves, and customer service.