Entree Cook - HonorHealth
PHOENIX, AZ 85020
About the Job
Full Time- Days 5am-3pm
$2,000 Sign On Bonus Available
Looking to be part of something more meaningful? At HonorHealth, you’ll be part of a team, creating a multi-dimensional care experience for our patients. You’ll have opportunities to make a difference. From our Ambassador Movement to our robust training and development programs, you can select where and how you want to make an impact.
HonorHealth offers a diverse benefits portfolio for our full-time and part-time team members designed to help you and your family live your best lives. Visit honorhealth.com/benefits to learn more.
Join us. Let’s go beyond expectations and transform healthcare together.
HonorHealth is one of Arizona’s largest nonprofit healthcare systems, serving a population of five million people in the greater Phoenix metropolitan area. The comprehensive network encompasses six acute-care hospitals, an extensive medical group with primary, specialty and urgent care services, a cancer care network, outpatient surgery centers, clinical research, medical education, a foundation, an accountable care organization, community services and more. With nearly 14,000 team members, 3,700 affiliated providers and hundreds of volunteers dedicated to providing high quality care, HonorHealth strives to go beyond the expectations of a traditional healthcare system to improve the health and well-being of communities across Arizona. Learn more at HonorHealth.com.
Less than High School Required
Experience
1 year related experience Required
Licenses and Certifications
Food Service\Food Handlers Card - Food Handlers Card Food Handlers Card Upon Hire Required
Responsibilities:Job Summary
The ENTREE COOK is responsible for cooking all cafeteria and catering food and all therapeutic prescribed and regular diets, including preparation of pureed, salt free, mechanical soft, renal, and ADA restricted diets. Included will be hot food items, food preparation, pulling daily stock, preparing soups, sauces, gravies, etc., operating all kitchen equipment, serving on patient tray line, cleaning work areas, equipment and utensils. May assist and direct other Food Service Workers.
- Prepare entrees, vegetables, starches, sauces and soups. Prepares, seasons and cooks food. Measures and mixes ingredients according to standardized recipes and specifications.
- Sets up and services meals in accordance with established schedule and procedures.
- Cooks items using various types of kitchen equipment such as ovens, choppers, mixers, blenders, grills, braisers, turbo chef, range, steamer, food processor, fryer, slicer, infrared broiler and knives.
- Stores and maintains food items at safe temperatures according to department guidelines and health department regulation.
- Conduct food temperature check of all food menu items served to the customer before and during the prescribed times of the production and service period. Document on the appropriate temperature log form.
- Conduct temperature check of all food storage refrigeration units in your work area (if applicable), before and during the prescribed times of the production and service period. Document on the appropriate temperature cooler/freezer log form.
- Plans and implements cooking process so that foods will be ready at required times.
- Ensures that all foods prepared meet existing standards for quality, freshness, taste and appearance.
- Ensures that all cooking equipment and utensils are inspected and maintained for cleanliness and safe operation.
- Reviews forecast tally for production count. Adjusts production for current census/customer information and supervisor instruction.
- Ensures that required sanitary levels are maintained throughout the food preparation process.
- Plans total production schedule for day incorporating cafeteria, special menu needs and patient tally. Reviews plan with supervisor
- Verifies food and supply items issued from storeroom. Requisitions additional items if required.