Entree Cook

Scottsdale, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee wellness programs

Career development opportunities

flexible scheduling

Job Description

HonorHealth is one of Arizona's largest and most respected nonprofit healthcare systems, with a rich history dating back to its humble beginnings in 1927. Located in Scottsdale, AZ, HonorHealth has grown to serve the greater Phoenix area with a steadfast commitment to the health and well-being of its communities. The organization's culture thrives on warmth, neighborly kindness, and professional excellence, making it a great place for individuals passionate about making a positive impact through healthcare services. The healthcare system is dedicated not only to providing outstanding clinical care but also to fostering an environment filled with respect, compassion, and teamwork among its employees. Joining HonorHealth means becoming part of a dynamic team where every person's talent and dedication contribute directly to the mission of improving community health and patient outcomes.

The Entree Cook role at HonorHealth, based at the Shea Medical Center in Scottsdale, AZ, is a critical position within the Food Services department. This night shift position operates from 4 pm to 12:30 am, with flexibility required from Monday to Sunday to meet department needs. The Entree Cook is entrusted with the preparation and cooking of all cafeteria and catering food items, including therapeutic and routinely prescribed diets such as pureed, salt-free, mechanical soft, renal, and ADA-restricted diets. This role is essential to supporting the hospital’s mission by ensuring that patients receive nutritious, safe, and appetizing meals tailored to their dietary requirements.

The Entree Cook must skillfully prepare entrees, vegetables, starches, sauces, and soups while maintaining rigorous compliance with food safety standards and departmental guidelines. The responsibilities include operating various kitchen equipment such as ovens, grills, mixers, fryers, and others to produce food items that meet the highest standards of quality, freshness, taste, and appearance. This role demands precision and attention to detail, particularly when cooking items for patients on specialized therapeutic diets, ensuring that all food items adhere to the prescribed recipes and nutritional restrictions.

Additional duties include managing the food stock by pulling daily inventory and requisitioning supplies as needed, performing temperature checks on food and storage units, and documenting these checks meticulously. Maintaining an organized, clean, and sanitary kitchen environment is also a core part of the job, along with assisting and potentially directing other food service workers when required. The Entree Cook plays a key role in planning the daily production schedule, coordinating meal preparation to meet patient census and special menu needs efficiently. This position requires dedication, teamwork, and the ability to adapt to a fast-paced healthcare food service environment while delivering exceptional culinary care to patients and customers alike. HonorHealth offers a supportive workplace culture focused on career growth and employee well-being, making this an ideal opportunity for culinary professionals committed to healthcare services and community care.

Job Requirements

Less than high school education required
Related experience
Food handlers card certification food service required upon hire

Job Qualifications

Less than high school education required
Technical training diploma/degree vocational/specialized training preferred
Related experience
Food handlers card certification food service required upon hire

Job Duties

Prepare entrees, vegetables, starches, sauces and soups
Prepare, season and cook food
Measure and mix ingredients according to standardized recipes and specifications
Set up and service meals in accordance with established schedule and procedures
Cook 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
Store and maintain food items at safe temperatures according to department guidelines and health department regulation
Conduct food temperature check of all food menu items served to the customer before and during the prescribed times of the production and service period
Document on the appropriate temperature log form
Conduct temperature check of all food storage refrigeration units in your work area (if applicable), before and during the prescribed times of the production and service period
Document on the appropriate temperature cooler/freezer log form
Plan and implement cooking process so that foods will be ready at required times
Ensure that all foods prepared meet existing standards for quality, freshness, taste and appearance
Ensure that all cooking equipment and utensils are inspected and maintained for cleanliness and safe operation
Review forecast tally for production count
Adjust production for current census/customer information and supervisor instruction
Ensure that required sanitary levels are maintained throughout the food preparation process
Plan total production schedule for day incorporating cafeteria, special menu needs and patient tally
Review plan with supervisor
Verify food and supply items issued from storeroom
Requisition additional items if required