Job Description

Works under the supervisor of department Director and Executive Chef. Primary job functions is to cook and portion all food for use on tray line, cafeteria, physician's dining room and special functions according to standardized recipes. Adhering to proper procedures regarding health, sanitation and safety as directed.

A. Minimum Education: Must be able to read, write, understand, and speak English sufficiently to perform job.

B. Minimum Experience: Previous kitchen experience in large volume, institutional feeding is preferred.

C. Required Certification/Registration: Must have a Food Handler’s Certificate.

St. Luke's Medical Center / Tempe St. Luke's Hospital are Equal Opportunity Employers; Minorities/Women/Veterans/Disabled

Application Instructions

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