Senior Food Service Worker Barista

As a Senior Food Service Worker, you will feel welcomed, appreciated and part of a family immediately your first day!  You will have an opportunity to work with a well- established culinary team and grow your career at Banner Health!  You will work in one of the Cafés helping prep food, stock, serve and ring out customers similar to a Barista. If you have food service background, enjoy providing premier customer service and consider yourself a true team player, then this might be the ideal fit for you!

Shift Availability: Full time, 40 hours a week, 8 hour shifts. Shifts can start as early as 5am to as late as 11am. Must be available Saturdays and Sundays.

You will enjoy an additional $1/hour flat rate weekend shift differential and an additional 18% night shift differential for hours after 7pm (if or when applicable). 

University Medical Center Phoenix is a nationally recognized academic medical center. The world-class hospital is focused on coordinated clinical care, expanded research activities and nurturing future generations of highly trained medical professionals. Our commitment to nursing excellence has enabled us to achieve Magnet™ recognition by the American Nurses Credentialing Center. The Phoenix campus, long known for excellent patient care, has over 730 licensed beds, several unique specialty units and is the new home for medical discoveries, thanks to our collaboration with the University of Arizona College of Medicine - Phoenix. Additionally, the campus responsibilities include fully integrated multi-specialty and sub-specialty clinics.

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