Cook II

Job Number
209839
Banner Del Webb Medical Center
Shift
Evening
Department
Banner Del Webb Medical Center - Culinary & Nutrition-Hosp
Position Type
FT: Full-Time
Street Address
14502 W. Meeker Blvd.
City & State
US-AZ-Sun City West
Posting Category
Culinary Services / Nutrition

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The culinary services team at Banner Del Webb Medical Center is hiring for a fulltime Cook II.  Our ideal candidate will have 2+ years’ experience as a cook, can function in a fast paced, high volume environment, will have catering experience, ability to follow challenging recipes and will exhibit the 3 E's - Energy, Enthusiasm and Excitement!

 

This is a 40 hour per week position with rotating shifts of: 11:30am - 8:00pm, 1:00pm - 9:00pm and 2:00pm - 10:30pm

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About Banner Del Webb Medical Center
Banner Del E. Webb Medical Center excels in providing extraordinary health care to residents of the northwest Valley of metro Phoenix and is recognized by U.S. News and World Report as one of Phoenix's Best Hospitals. With 366 licensed beds, the hospital provides a wide range of services, including acute medical and surgical services as well as intensive care, emergency and urgent care, inpatient/outpatient surgery, cardiac catheterization, neurology, orthopedics, oncology, urology, pulmonary, obstetrics and gynecology, extended care, outpatient diagnostic services, acute and outpatient rehabilitation and adult behavioral services.

 

Truven-2013
Stage7-2013

About Banner Health
Banner Health is one of the largest, nonprofit health care systems in the country and the leading nonprofit provider of hospital services in all the communities we serve. Throughout our network of hospitals, primary care health centers, research centers, labs, physician practices and more, our skilled and compassionate professionals use the latest technology to make health care easier, so life can be better. The many locations, career opportunities, and benefits offered at Banner Health help to make the Banner Journey unique and fulfilling for every employee.

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Job Summary

This position plans daily food production for assigned areas and produces all food items based on information obtained from production sheets, caf menus, catering requests, and any other approved source.

 

Essential Functions

  • 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 caf 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.

 

 

Minimum Qualifications

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.

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.

Preferred Qualifications

Additional related education and/or experience preferred.