Job: Cook

Location: US-AZ-Sun City
Posted Date: 9/25/2009
Shift: Varied
Category: Support Services - Positions
Department: 10401 West Thunderbird Blvd
Facility: Banner Boswell Medical Center
Position Type: Full-Time-FA
Shift Hours: Varied
Hours Per Week: 40

Overview: 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. Responsibilities: 1. Prepares and cooks hot and cold food items using standardized recipes and calculates production quantities based on production forecast, tally sheets and catering orders.2. May be assigned to work in the retail cafe grill area, and/or cook breakfast items. 3. Records over production and run outs. Writes directions and calculates production quantities. 4. Checks and logs food and equipment temperatures and reports any problems to the supervisor. Reports all needed equipment repair. 5. Maintains par levels of food and supplies in assigned areas, orders and/or restocks items in accordance with established routines, rotates food stocks, checks freshness dates.6. Keeps assigned work areas clean and in an orderly manner. 7. Assists other kitchen and dietary staff as needed and assigned.

Knowledge and understanding as normally obtained through the completion of a High School diploma. 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. All onsite food service equipment including stoves, ovens, steam-jacketed kettles, tilt skillet, broiler, steam table, grill, deep fryer, slicer, Buffalo Chopper, mixer, food carts, dish racks, cleaning equipment and hazardous chemicals used in cleaning and sanitation.