Job Description

Location: Tempe St. Luke's Hospital
Posted Date: 12/30/2019
• Provides hands-on direct supervision of kitchen activities
• Trains, manages and schedules kitchen staff
• Creates and maintains an organized, safe, and clean environment including implementing HACCP procedures, conducting routine inspections, assigning cleaning responsibilities, and keeping appropriate records
• Develops and maintains procedures for proper rotation of food supplies and food storage.
• In collaboration with the Executive Chef and other department managers, updates menus and corresponding recipes
• Prepares a variety of foods for patients, guests, and other customers served in several locations
• As manager on duty, responsible for cafeteria, patient meal service, production, dish room, and satellite operations
Food Handler's Card in Maricopa County. Ability to read and communicate effective in English. Basic computer knowledge. For physical demands of position, including vision, hearing, repetitive motion and environment.

Equal Opportunity Employer; Minorities/Women/Veterans/Disabled

Application Instructions

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