Cook Per Diem

Cook

As a Cook you will prepare 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 dishes 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 volume work experience a plus!

Shift/Schedule: 4PM - 12:30AM Saturday - Wednesday (Weekends are required for this position)

As a valued and respected Banner Health Per Diem team member, you will enjoy:

• Paid orientation
• Flexible Schedules
• 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.

POSITION SUMMARY This position produces all required food items based on information obtained from production sheets, catering requests, prep sheets, and any other approved source. Plans and conducts daily work to meet food production and service time requirements.

CORE FUNCTIONS

• Prepares and cooks hot and cold food items using standardized recipes and calculates production quantities based on production forecast, tally sheets, and catering orders.
• May be assigned to work in the retail cafe grill area, and/or cook breakfast items.
• Records over production and run outs. Writes directions and calculates production quantities.
• Checks and logs food and equipment temperatures and reports any problems to the supervisor. Reports all needed equipment repair.
• Maintains par levels of food and supplies in assigned areas, orders and/or restocks items in accordance with established routines, rotates food stocks, and checks freshness dates.
• Keeps assigned work areas clean and in an orderly manner.
• Assists other kitchen and dietary staff as needed and assigned. May oversee the scheduled shift for efficiency.
• Department responsibilities only, normally deals with internal staff. May deal with customers in grill or exhibition position in retail units. Follows established procedures, recipes, and work routines under general supervision.

MINIMUM QUALIFICATIONS

This position requires the knowledge and abilities in institutional food production normally acquired with one or more years of work experience in production cooking. Must be able to learn and follow established policies and procedures, read and understand written and verbal instruction, communicate effectively, and perform simple math calculations. Must be able to learn food handling regulations and pass certification tests as required. Must possess good interpersonal skills and be able to perform tasks within limited time frames. Must be able to follow production and cleaning schedules, use chemicals safely, read thermometers, and follow safety requirements.

PREFERRED QUALIFICATIONS

High school diploma/GED or equivalent working knowledge. Additional related education and/or experience preferred.