Looking to be part of something more meaningful? At HonorHealth, you’ll be part of a team, creating a multi-dimensional care experience for our patients. You’ll have opportunities to make a difference. From our Ambassador Movement to our robust training and development programs, you can select where and how you want to make an impact.

HonorHealth is one of Arizona’s largest nonprofit healthcare systems, serving a population of five million people in the greater Phoenix metropolitan area. The comprehensive network encompasses nine acute-care hospitals, an extensive medical group with primary, specialty and urgent care services, a cancer care network, outpatient surgery centers, clinical research, medical education, a foundation, an accountable care organization, community services and more. With nearly 16,000 team members, 3,700 affiliated providers and close to 1,100 volunteers dedicated to providing high quality care, HonorHealth strives to go beyond the expectations of a traditional healthcare system to improve the health and well-being of communities across Arizona.

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. Responsibilities include preparing 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.

The cook will prepare entrees, vegetables, starches, sauces, and soups, season and cook food, measure and mix ingredients according to standardized recipes and specifications, and set up and service meals in accordance with established schedule and procedures. The role involves cooking 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.

The cook is also responsible for storing and maintaining food items at safe temperatures according to department guidelines and health department regulations. Conducting food temperature checks of all menu items served to the customer, documenting on the appropriate temperature log form, and ensuring that all foods prepared meet existing standards for quality, freshness, taste, and appearance are essential tasks. The cook ensures that all cooking equipment and utensils are inspected and maintained for cleanliness and safe operation.

The role includes reviewing forecast tally for production count, adjusting production for current census/customer information, and verifying food and supply items issued from the storeroom. Requisitioning additional items if required is also part of the responsibilities.

Qualifications:

• Education: Less than High School Required.
• Experience: 1 year related experience Required.
• Licenses and Certifications: Food Service/Food Handlers Card - Food Handlers Card required upon hire.

• $2,000 Sign-On Bonus Available.
• Diverse benefits portfolio for full-time and part-time team members.
• Opportunities for training and development programs.

• 1 year of related experience required.
• Food Service/Food Handlers Card required upon hire.
• Ability to prepare various therapeutic diets.
• Experience with kitchen equipment operation and maintenance.
• Knowledge of food safety and sanitation regulations.