Entree Cook

HonorHealth Deer Valley Medical Center; Scottsdale (AZ); On-site; USD 32,000 - 52,000; Full time

Job summary

HonorHealth is seeking an ENTREE COOK for Osborn Medical Center in Scottsdale, AZ. You will cook cafeteria and catering meals, including therapeutic diets, and operate a full range of kitchen equipment.

You’ll prepare soups, sauces, gravies, and entrees while maintaining safety and quality standards for all menus and patient trays. The role requires adapting to daily production needs, pulling stock, and ensuring accurate temperature checks.

Qualifications

• Food service experience preferred.
• Demonstrated ability to follow standardized recipes and portions.
• Ability to maintain sanitary conditions and adhere to health regulations.

Responsibilities

• Prepare entrees, vegetables, starches, sauces and soups per recipes.
• Set up and serve meals according to schedule.
• Operate kitchen equipment (ovens, mixers, grills) safely and effectively.
• Maintain safe storage temperatures and complete temperature logs.
• Plan production to meet patient and cafeteria needs and adjust for census.
• Ensure quality, freshness, taste and presentation.
• Verify availability of food and supplies and reorder as needed.

Skills

Food preparation

Kitchen equipment

Sanitation & safety

Education

Less than High School Required

Technical Training Diploma/Degree

Tools

Ovens & mixers

Food service equipment

Job description

Primary City/State:
Osborn Medical Center - 7400 E Osborn Rd Scottsdale, AZ 85251
Category:
Food Service
Shift:
Evening
Department:
Food Services
Full Time- Evenings, Varied days

Great care starts with great people. (Like you.)

At HonorHealth, you’ll find something special. From humble beginnings in 1927 to one of Arizona’s largest nonprofit healthcare systems, our culture is built on warmth and neighborly kindness. Behind every smile is a highly skilled professional with deep expertise and an unwavering dedication to what matters most — caring for the health and well-being of people and communities across the greater Phoenix area.

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.

ESSENTIAL FUNCTIONS

• 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.

Education

• Less than High School Required
• Technical Training Diploma/Degree Vocational/Specialized training Preferred

Experience

• related experience

Licenses and Certifications

• Food Handlers Card - Certification Food Service\ - Food Handlers Card Upon Hire Required
• Drivers License (DL) - License Driver License Preferred

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