Cook Jobs

About The Position

Requirements

• High school diploma/GED or equivalent working knowledge.
• Two or more years of similar work experience in production cooking.
• Solid understanding of cooking principles, menu substitutions and modified recipes for all commonly prescribed diets.
• Skills and demonstrated abilities in hot food production and the use of all required commercial kitchen equipment.
• Ability to learn and follow established policies and procedures.
• Ability to read and understand written and verbal instruction.
• Ability to communicate effectively.
• Ability to perform math calculations regarding recipe weights and amounts plus calculate amounts of food for necessary production.
• Ability to learn food handling regulations and pass certification tests as required.
• Ability to perform tasks within limited time frames and follow production and cleaning schedules plus use chemicals safely.
• Food handlers' card required within 30 days of hire (for Banner Staffing Services (BSS) team members, not required for BSS team members in Tucson and Colorado).
• Must possess an Arizona Fingerprint Clearance Card at the time of hire and maintain the card for the duration of their employment (for employees working at Banner Behavioral Health Hospital).
• An Arizona Criminal History Affidavit must be signed upon hire (for employees working at Banner Behavioral Health Hospital).

Nice To Haves

• Prior healthcare experience is a plus.
• High volume short order cook experience in a very fast paced environment.
• 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. 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.
• 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. Reads thermometers and follows safety requirements.
• 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.
• 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.

Benefits

• $1/hour weekend shift differential
• 18% night shift differential