Entree Cook- Part Time

HonorHealth; Phoenix (AZ); On-site; USD 1,929,000 - 2,480,000; Part time

Job summary

HonorHealth is seeking an Entree Cook for Deer Valley Medical Center in Phoenix, AZ. This part-time position (10:30am–7:00pm, varied days) covers cafeteria and catering cooking for therapeutic diets, with responsibilities from menu planning to tray assembly.

Qualifications include 1 year of related experience and a Food Handler Card upon hire; Vocational training preferred, HS is required. Driver license preferred. Join a team dedicated to patient care and community health.

Qualifications

• 1 year related experience - Required
• Food Handlers Card Upon Hire - Required
• Driver License - Preferred

Responsibilities

• Prepare entrees, vegetables, starches, sauces and soups.
• Sets up and services meals in accordance with established schedule and procedures.
• Cooks items using various types of kitchen equipment.
• Stores and maintains food items at safe temperatures.
• Conduct food temperature checks and document on logs.
• Plans and implements cooking process to have foods ready on time.
• Ensures foods meet standards for quality, freshness, taste and appearance.
• Maintains cleanliness and safe operation of cooking equipment and utensils.

Skills

Food preparation

Cooking

Food safety

Education

Less than High School - Required

Vocational/Specialized training - Preferred

Job description

Primary City/State
Deer Valley Medical Center
Category
Food Service
Shift
Day
Department
Food Services
Part Time- varied days- 10:30am -7pm
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

• Vocational/Specialized training - Preferred
• Less than High School - Required

Experience

• 1 year related experience - Required

Licenses and Certifications

• Driver License - Preferred
• Food Service\Food Handlers Card - Food Handlers Card Food Handlers Card Upon Hire - Required

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