Senior Cook

Banner Health•Mesa, AZ

1d•Onsite

About The Position

Banner Staffing Services (BSS) offers Registry/Per Diem and assignment opportunities within Banner Health. These positions are great way to start your career or supplement it with Banner Health. As a BSS team member, you are eligible to apply (at any time) as an internal applicant to any core (FTE) opportunities within Banner Health. As a Senior Cook you will plan and manage daily food production for assigned areas, preparing fresh hot foods for patient services and retail services. General culinary skills required including knife skills and being able to read and follow a written recipe. You may also assist in preparing and serving hot foods for patients and patient tray line, retail dining and grill (public facing short order grill cook preparing breakfast and lunch dished i.e. omelets, burgers, grilled sandwiches, fries, and tenders) may be asked to work other retail areas such as deli, salad and pizza. Other duties may include Bulk prepping of vegetables and recipe preparations, and or special events. Short order cook or high production work experience needed. Shift/Schedule: Day Shift (start times can run from 5am to 9am and are 8 hour shifts (Weekends are required for this position). As a valued and respected Banner Health Per Diem team member, you will enjoy: Paid orientation Weekly pay 403(b) Pre-tax retirement Employee Assistance Program Employee wellness program Discount Entertainment tickets Restaurant/Shopping/Auto discounts Registry/Per Diem positions do not have guaranteed hours and no medical benefits package is offered, however you will receive an extra 10% differential for being per diem, and you will be eligible to apply to core positions at any time. Completion of post-offer Occupational Health physical assessment, drug screen and background check (includes; employment, criminal and education) is required. For Banner Staffing Services (BSS) team members, the food handlers' card is required within 30 days of hire. 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.

Requirements

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 amounts plus calculate amounts of food for necessary production.
Must be able to learn food handling regulations and pass certification tests as required.
Must be able to perform tasks within limited time frames and follow production and cleaning schedules plus use chemicals safely.
Employees working at Banner Behavioral Health Hospital or Boswell Skilled Nursing Facility must possess an Arizona Fingerprint Clearance Card at the time of hire and maintain the card for the duration of their employment.
For Banner Staffing Services (BSS) team members, the food handlers' card is required within 30 days of hire.
All onsite food service equipment including stoves, ovens, steam-jacketed kettles, tilt skillet, broiler, steam table, grill, deep fryer, slicer, Buffalo Chopper, mixer, food carts, dish racks, cleaning equipment and hazardous chemicals used in cleaning and sanitation.

Nice To Haves

Additional related education and/or experience preferred.

Responsibilities

Prepares all food items according to standardized recipes.
Adjusts recipe quantities for correct yields.
Notifies supervisor of any problems relating to production.
Plans food production timing and quantities in accordance with the daily orders, menu tally sheets and production assignments.
Minimizes food waste with appropriate planning and tracking.
Records food shortages and excess quantities in accordance with department procedure.
Checks and logs food and equipment temperatures and reports any problems to the supervisor.
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.
Keeps assigned work areas clean and in an orderly manner.
Reports all needed equipment repair.
May receive and check in deliveries from vendors and in menu planning.
May also oversee production quality when needed.
Provides leadership and knowledge in cooking and food preparation skills to other members of the kitchen staff.