Nonprofit Banner Thunderbird Medical Center opened its doors in 1983 and has been growing ever since to meet the health care needs of the communities it serves in northwest metropolitan Phoenix. Today, the 555-bed hospital - one of the largest hospitals in the state - is annually ranked as one of the top hospitals in the Phoenix metropolitan area by US News & World Report and enjoys a reputation as the preferred provider of care to children and adults in the area in consumer preference surveys. The tertiary care hospital provides everything from routine to advanced, specialized care to both adult and pediatric patients. Specialized services include cardiology, orthopedic surgery, pediatrics, neurosurgery, robotic surgery, stroke care and a women and infants services program. Additionally, in partnership with top-ranked MD Anderson Cancer Center, Banner Thunderbird also offers state-of-the-art cancer care. Banner Thunderbird is certified as a Joint Commission Primary Stroke Center and features a 35-bed Level III neonatal intensive care unit that cares for babies of high-risk pregnancies and those born prematurely. Banner Thunderbird is also home to the only pediatric intensive care unit for seriously ill or injured children in the area. If you would like to contribute to truly leading edge caring, we invite you to bring your experience and skills to Banner Thunderbird.

POSITION SUMMARY
This position plans daily food production for assigned areas and produces all food items based on information obtained from cafe 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.


MINIMUM QUALIFICATIONS
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.

PREFERRED QUALIFICATIONS
Additional related education and/or experience preferred.