Cook III - Senior Cook Per Diem - TMC Rincon

Tucson Medical Center; Tucson (AZ); Sur place; USD 25 000 - 36 000; Temps partiel

Résumé du poste

Tucson Medical Center Rincon is seeking a Cook III for Per Diem to prepare hospital foods using standardized recipes and maintain quality, safety, and appearance of dishes. You will evaluate production needs, plan schedules, and cook a variety of items to meet patient and departmental needs.

Responsibilities include labeling and storing leftovers safely, coordinating with supervisors on special items, and maintaining clean, safe equipment and work areas.

Qualifications

• Education: Associate degree in culinary arts or completion of culinary training program resulting in culinary certificate preferred.
• Experience: Five (5) years institutional cooking experience.
• Licensure: Serv Safe Food Handler.

Responsabilités

• Evaluates production needs to minimize over- or under-preparation, especially for short order items.
• Plans cooking schedules, prepares, and cooks food, ensuring proper seasoning and readiness.
• Labels, stores, cools, reheats, and uses leftovers safely.
• Coordinates with supervisors for special items and new recipes.
• Maintains high standards for food quality, freshness, taste, and appearance.
• Operates equipment safely and responsibly.
• Reviews menus to determine quantities needed.
• Reports issues with equipment, supplies, or food quality to supervisor.
• Keeps equipment and utensils clean and sanitary throughout food preparation.
• Follows TMCH safety, confidentiality, values, policies, and standards.
• Performs other related duties as required.

Connaissances

Menu creation

Food storage

Reading recipes

Communication

Time management

Math skills

Formation

Associate degree in culinary arts

Culinary certificatePreferred

Description du poste

Cook III - Senior Cook Per Diem - TMC Rincon

Job Category: Entry level. Schedule: Per Diem. Shift: Rotating Shift.

SUMMARY

Prepares a wide variety of regular and therapeutic hospital foods using standardized recipes. Requires skills in evaluating food production needs, planning, and executing cooking schedules, and preparing various foods with attention to quality, taste, and appearance. The role also demands safe handling and storage of leftovers, effective communication with supervisors, and responsible operation and cleaning of kitchen equipment. Attention to detail, strong organizational abilities, and adherence to food safety standards are essential for success in this position.

ESSENTIAL FUNCTIONS

• Evaluates production needs to minimize over- or under-preparation, especially for short order items.
• Plans cooking schedules, prepares, and cooks food, ensuring proper seasoning and readiness.
• Labels, stores, cools, reheats, and uses leftovers safely.
• Coordinates with supervisors for special items and new recipes.
• Maintains high standards for food quality, freshness, taste, and appearance.
• Operates equipment safely and responsibly.
• Reviews menus to determine quantities needed.
• Reports issues with equipment, supplies, or food quality to supervisor.
• Keeps equipment and utensils clean and sanitary throughout food preparation.
• Follows TMCH safety, confidentiality, values, policies, and standards.
• Performs other related duties as required.

MINIMUM QUALIFICATIONS

EDUCATION: Associate degree in culinary arts or completion of a culinary training program resulting in culinary certificate preferred.

EXPERIENCE: Five (5) years institutional cooking experience.

LICENSURE OR CERTIFICATION: Serv Safe Food Handler.

KNOWLEDGE, SKILLS, AND ABILITIES

• Knowledge of menu creation and cooking principles.
• Knowledge of food storage and best practices for preventing spoilage.
• Skill in creating menus and cooking a variety of standardized items.
• Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to complete routine reports and logs.
• Ability to listen and accurately interpret others' communication or instructions to take appropriate action.
• Ability to speak effectively before groups of customers or employees of organization.
• Ability to add and subtract two-digit numbers.
• Ability to read a clock and accurately document time.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.