Description

Position Summary: 

A professional cook, who oversees, plans, prepares, and serves meals. Responsible for menu planning, ordering of supplies, food, and equipment, maintenance of dining facility records, and coordination of the volunteer food service workers. This is a safety-sensitive position.

Essential Functions: 

• Administers the food service program in accordance with established policies and procedures. Ensuring compliance with regulatory and public agency regulations, including sanitary and safety guidelines. 

• Works in conjunction with the Kitchen Supervisor to develop meals and forecast supply needs.

• Ensures continued efficiency of the cafeteria and production of consistent quality food. 

• Prepares meals according to planned menus, ensuring the utmost in quality with a minimum of waste. 

• Reviews menu prior to preparation to identify all food required for patient diet restrictions and allergies in conjunction with the Kitchen Supervisor. 

• Evaluates and responds to patient complaints in collaboration with Kitchen Supervisor. 

• Willingness to work with a broad base of volunteers to support kitchen functions, offers feedback as needed for improvement.

• Drive to area food banks for supplies

• Performs other duties as required. 

Qualifications

Required Qualifications: 

• Excellent leadership, communications (oral and written) and critical-thinking skills. 

• Highly organized with the ability to manage multiple competing priorities. 

• Two years of experience in a large-scale cooking operation preferred.

• Current AZ Food Handlers Card required 

• Requires a valid driver's license

• High School diploma or GED (required) 

• Must be 21 years old

Physical and Mental Requirements: 

• Position requires extended periods of standing 

• Position requires regular bending and reaching, including transfer of patients 

• Must be able to lift, carry and push 20 pounds on a regular basis 

• Must be able to lift and carry up to 50 pounds on an occasional basis