Line Cook

The CORE Institute; Phoenix (AZ); On-site; USD 36,000 - 60,000; Full time

Benefits offered by this job

Competitive health benefits

Monthly $43 stipend toward ancillary

HSA with company match

401k plan after 6 months of service

Employee Assistance Program 24/7

Employee Appreciation Days

Wellness Events

Closed holidays

Job summary

The CORE Institute in Phoenix, AZ is seeking a dedicated dietary/kitchen staff member to support patient meals and menu options. The role emphasizes accuracy, sanitation, and collaboration with the Dietary team to deliver high-quality meals on time.

You will prepare, stock, and serve meals, while complying with safety standards and patient dietary needs. A Food Handler’s Card and hospital kitchen experience are valued, with competitive benefits and growth opportunities.

Qualifications

• High school diploma/GED or equivalent working knowledge preferred.
• Current Food Handler’s Card required.
• Three years of experience in food service (line cook, restaurant cook, or prep cook) required.
• Previous healthcare industry preferred.

Responsibilities

• Set up and stock stations with all necessary supplies.
• Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces).
• Make recommendations for menu options to the Dietary Manager and further recommends products for ordering.
• Exercise good judgement and planning in food volume production to prevent waste or product shortages.
• Stock inventory appropriately.
• Follow executive chef’s (or designee) instructions.
• Cook menu items in cooperation with the rest of the kitchen staff.
• Follow standards for food production and portion controls.
• Ensure that food comes out simultaneously in a high quality and timely fashion.
• Ensure the quality of the food by tasting and smelling to ensure palpability and flavor conformity.
• Visit patients to provide menu options and recommendations when needed.
• Arrange the presentation of special foods required by patient’s special dietary needs.
• Serves meals on patient trays using appropriate dietary and nutritional requirements while assuring presentation is attractive and appetizing.
• Clean up station and take care of leftover food.
• Assist in proper storage of food and sanitation requirements.
• Comply with nutrition and sanitation regulations and safety standards.
• Inspect equipment and service area to ensure that sanitary standards are compliant.
• Maintain proper sanitation and food handling standards in accordance with regulatory bodies.
• Participate in all Dietary Department inspections with pertinent agencies.
• Maintain a positive and professional approach with coworkers and customers.
• Other duties as assigned.

Skills

Food service experience

Food handling

Teamwork

Healthcare environment

Education

High school diploma/GED or equivalent

Job description

At The CORE Institute, we are dedicated to taking care of you so you can take care of business! Our robust benefits package includes the following:

• Competitive Health & Welfare Benefits
• Monthly $43 stipend to use toward ancillary benefits
• HSA with qualifying HDHP plans with company match
• 401k plan after 6 months of service with company match (Part-time employees included)
• Employee Assistance Program that is available 24/7 to provide support
• Employee Appreciation Days
• Employee Wellness Events
• Closed holidays

Qualifications

• High school diploma/GED or equivalent working knowledge preferred.
• Current Food Handler’s Card required.
• Three years of experience in food service, including experience as a line chef, restaurant cook, or prep cook is required.
• Previous healthcare industry preferred.

Essential Functions

• Set up and stock stations with all necessary supplies.
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces).
• Makes recommendations for menu options to the Dietary Manager and further recommends products for ordering.
• Exercises good judgement and planning in food volume production to prevent waste or product shortages.
• Stock inventory appropriately.
• Answer, report and follow executive chef’s (or designee) instructions
• Cook menu items in cooperation with the rest of the kitchen staff.
• Follow standards for food production and portion controls.
• Ensure that food comes out simultaneously in a high quality and timely fashion.
• Ensure the quality of the food by tasting and smelling to ensure palpability and flavor conformity.
• Visit patients to provide menu options and recommendations when needed.
• Arrange the presentation of special foods required by patient’s special dietary needs.
• Serves meals on patient trays (when needed) using the appropriate dietary and nutritional requirements while assuring that the presentation is attractive and appetizing.
• Clean up station and take care of leftover food.
• Assist in the proper storage of food and departmental cleaning requirements.
• Comply with nutrition and sanitation regulations and safety standards.
• Inspect equipment and service area to ensure that sanitary standards are compliant.
• Maintain proper sanitation and food handling standards in accordance with regulatory bodies.
• Participate in all Dietary Department inspections with pertinent agencies.
• Maintain a positive and professional approach with coworkers and customers.
• Other duties as assigned.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.