Culinary Lead

Banner Health•Mesa, AZ

7d•Onsite

About The Position

As the Culinary Lead, you will be hands‑on supporting the tray line and bistro as needed. This evening position reports directly to our Sous Chef and works closely with kitchen leadership to keep operations running smoothly during dinner service. If you’re looking for stability, teamwork, and a kitchen that values your contribution, this could be a great fit. Located on an 80-acre campus in Mesa, Arizona, Banner Desert Medical Center is one of Arizona's largest and most comprehensive hospitals and was recognized by U.S. News and World Report as one of Phoenix's Best Hospitals. We provide an abundance of exceptional opportunities with more than 700 licensed beds, including over 100 dedicated to children and 76 dedicated to our NICU. Areas of excellence include high-risk pregnancy and neonatal care, obstetrics and gynecology, pediatrics, cardiology, oncology and emergency medicine. With 33 operating rooms, we offer a full range of surgical specialties and advanced technology that includes the da Vinci Surgical System. Becker’s Hospital Review named Banner Desert Medical Center as one of the top 50 busiest Emergency departments in the country. If you aim to deliver top-tier care to the most vulnerable patients, consider joining Banner Children's Hospital at Desert in Mesa, Arizona. Within our over 200 bed, state-of-the-art facility, specially trained nurses, physicians and other clinical professionals utilize the most advanced technology - including iCare ICU monitoring and robotic surgery - to provide high quality, child-friendly, family-centered care. Our facilities feature a 76-bed NICU, a 24-bed PICU, six pediatric ORs and a 22-bed ED. We also offer dedicated pediatric rehab, radiology, oncology and hematology capabilities. POSITION SUMMARY This position provides leadership of culinary service staff in assigned areas while working as a member of the culinary service team. Assures that all quality, regulatory, menu and customer service standards are continuously met in the course of the group’s daily work.

Requirements

High school diploma/GED or equivalent working knowledge.
Must possess the knowledge and abilities in culinary services normally acquired with one or more years of experience in similar food and customer service work.
Must have the ability to learn and operate computer software, email, and point of sale systems.
Must have excellent communication and customer service skills as well as the ability to use good judgment in resolving problems and handling employee conflicts.
Requires previous experience and/or education in a variety of food preparation techniques, and event cooking/meal planning where appropriate.
Must be able to inventory food and supplies, count money and perform mathematical calculations and possess the ability to learn food handling regulations and pass certification tests as required.
Must be able to operate all onsite food service equipment, including stoves, ovens, steam-jacketed kettles, tilt skillet, broiler, steam table, grill, deep fryer, slicer, Buffalo Chopper, mixer, food carts, dish racks, cleaning equipment and hazardous chemicals used in cleaning and sanitation.
Office equipment such as computer, phone, fax/copying machine, and retail service equipment such as point of sale registers, beverage and ice cream dispensers, chaffing dishes, serving utensils.
Employees working at Banner Behavioral Health Hospital must possess an Arizona Fingerprint Clearance Card at the time of hire and maintain the card for the duration of their employment. An Arizona Criminal History Affidavit must be signed upon hire.
Employees working at Olive Branch Senior Center must possess an Arizona Fingerprint Clearance Card at the time of hire and maintain the card for the duration of their employment.

Nice To Haves

Previous supervisory experience.
Additional experience in cooking and customer service.
Additional related education and/or experience preferred.

Responsibilities

Independently and effectively leads and oversees daily service while working in various roles in Culinary Services. Uses good judgment to make appropriate decisions regarding daily work and staff needs. Appropriately communicates information to management as needed.
Maintains food handling and sanitation standards to meet licensing agency requirements. Reports potential violations and training needs to management.
Resolves customer problems and supports staff development in customer service skills. Trains others in work processes and the delivery of customer service.
Inventories food and supplies in assigned areas; determines ordering and food production quantities based upon established par levels and special needs. Works within budget and food cost guidelines. Resolves minor issues with vendors.
Prepares all food items as required by production forecasts and recipes.
Performs work in service areas and/or preparation areas at various work stations. Resolves minor problems with patient menus, trays and/or meal service.
Assists with cleaning and sanitation of equipment and work areas as needed. May provide training/direction/coordination of food services for catered events and perform billing reporting.
Participates in department meetings and training sessions.
Must be able to work independently while overseeing work of others in any or all areas of Culinary Service operations. This position communicates with and makes decisions for/with customers, visitors, patients, physicians, vendors, drivers, employees and management.