Work
Night Job Category: Facilities, Environmental Services, and Culinary A rewarding career that fits your life. Learn how Banner Health, a certified Great Place To Work®, prioritizes team members and strives to be the best place to work in health care. Food Service team members provide extraordinary service for patients, visitors and employees.
The Food Service Department is made up of a diverse and inclusive team. As a member of our team, you will work with exceptional leaders that will support your development and growth within our organization. As a Senior Food Service Worker , you will feel welcomed, appreciated and part of a family immediately your first day!
You will have an opportunity to work with a well- established culinary team and grow your career at Banner Health! You will work in one of the Cafés helping prep and cook food, stock, serve and ring out customers similar to a Barista.
- - Basic cooking experience/knowledge Shift Details: Fulltime | 40 Hours/Week Varied: Primarily 5a
- 130, 1230p
- 9p, 8p
- 430a, every other weekend if schedule permits, some morning shifts as needed, relief position. And you will enjoy an additional 18% night shift differential for hours from 7pm and later, plus an additional $1/hour flat rate weekend shift differential for all weekend hours on top of it!
This position plans daily food production for assigned areas and produces all food items based on information obtained from café menus, catering requests and any other approved source. This position also performs cashiering and customer service duties in retail areas to provide accurate revenue collection and to assist in providing high quality customer service to customers. CORE FUNCTIONS 1.
Plans food production timing and quantities. In the event of shortage, determines menu substitutions. Minimizes food waste with appropriate planning and tracking.
Records food shortages and excess quantities in accordance with department procedure. May take inventories of all food products and settle catering and interdepartmental food charges in computer program. 2. Prepares all food items according to standardized recipes.
Adjusts recipe quantities for correct yields. Notifies supervisor of any problems relating to production. 3. Provides service to customers, meeting standards and guidelines.
Responds to customer complaints and assists with problem resolution, appropriately escalating issues to supervisor, as needed. 4. Accurately records all sales in the Point of Sale System; transacts payments with customers. Stores, counts, deposits and maintains register cash and receivables in accordance with the policies and procedures of the facility.
Runs reports to analyze sales and cash accuracy. 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. Checks and logs food and equipment temperatures and reports any problems to the supervisor.
Reads thermometers and follows safety requirements. 6. Maintains all assigned stations, keeping them clean, well-stocked, and attractive at all times. Cleans and sanitizes dishes, flatware, trays, cups, glasses and cooking utensils.
Also cleans and sanitizes designated equipment and kitchen areas disposing of all waste materials. 7. May also provider full-range of catering/special event services. 8. This positions works under general supervision and possesses a strong knowledge in cooking and food preparation skills and possesses the ability to resolve complex issues autonomously.
This position is in contact with patients, other food service department personnel, hospital staff, visitors and families. This position must have excellent customer service skills and be able to resolve customer issues at the point of contact. This position must also function effectively in the absence of direct supervision, demonstrating good judgment.
High school diploma/GED or equivalent working knowledge. Must be able to learn food handling regulations and pass certification tests as required. This position requires the knowledge and abilities in upscale food production normally acquired with two or more years of similar work experience in production cooking, plus a solid understanding of cooking principles, menu substitutions and recipe modifications.
This position requires effective interpersonal communication skills, a friendly customer service attitude and the ability to accurately calculate and count change rapidly and repetitively. This position also requires the ability to function autonomously, exercising good judgment and organizational skills.
Additional related education and/or experience preferred. EEO Statement: EEO/Disabled/Veterans Our organization supports a drug-free work environment. Privacy Policy: Privacy Policy