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Food & Dining
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Room Service 124100
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128586 Requisition #
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Summary
 

The primary purpose of the Cook I position is to produce quality food and beverages for patients.  Production may be in quantity or cooked-to-order. Maintain quality and freshness of all food served in Patient Room Service.  Produce and prepare all foods served in Patient Room Service. Follow standard practices, departmental policies and procedures and comply with regulatory requirements.


Core Values

 

Caring Behaviors

  • Courtesy: Is respectful and courteous to each other at all times
  • Friendliness/Teamwork: Promotes and rewards teamwork and inclusiveness; Is sensitive to the concerns of our patients and our co-workers 

Integrity Behaviors
  • Reliability: Communicates frequently, honestly and openly
  • Accountability: Holds self and others accountable for practicing our values

  • Safety: Notices a safety concern and brings it to someone’s attention; Models safe behaviors (wears badge, washes hands, keeps work area clean and orderly)

 Discovery Behaviors
  • Responsiveness: By his/her actions, creates an environment of trust; Encourages learning, creativity and new ideas

  • Personal Leadership/Self-Initiative: Helps others to identify and solve problems; Seeks personal growth and enables others to do so

Key Functions
  1. Production
  • Demonstrates a sense of urgency for producing foods creating positive outcomes to ensure patient high satisfaction results. 

  • Able to work in a high-pressure environment.

  • Demonstrate a keen sense of time management.

  • Possess ability to rapidly comprehend oral and/or written communication.

  • Exhibit positive, enthusiastic attitude. Committed to a team work effort.

  • Prep and prepare food for assigned station by ticket generated point of sale system.

  • Possess understanding of standard “mise en place” practices and “FIFO” rotation of food product to ensure freshness and high quality results.

  • Good knowledge of principles of quantity cooking. 

  • Ability to prepare the preparation of special diets in accordance with formulas, recipes, and daily work charts.  This involves careful weighing or measuring of ingredients and servings as required.

  • Must have proficient knife handling skills.

  • Must have proficient skill in short order cooking, garde manger, and large volume prep work.

  • Must have basic knowledge of production operations in a full service kitchen environment.


  1. Safety and Sanitation
  • Adhere to excellent sanitation practices including a clean as you go mindset, good personal hygiene.

  • Ability to maintain daily critical control points in respective areas under HACCP guidelines. Taking & documenting cooking, holding and stores temperatures.

  • Wearing all applicable PPE including but not limited to gloves, cutting glove, non-slip safety shoes, burn sleeves, masks, heavy duty cleaning aprons or gloves

  • Properly labeling all prepared and foods stored outside of it original packaging with Date of production, expiration date, and employee’s initials.

  • Practice safe work habits at all times to avoid injury to self and others.

  • Immediately report all suspicious occurrences and potential hazardous conditions or items that may need to a work order submitted to properly have things fixed.

  1. Patient Satisfaction
  • Create a positive interaction and outcome with guests and staff by utilizing the interpersonal and customer service skills.

  • Communicate effectively, assure accuracy, food presentation, and diet compliance.

  •  Adhere to all departmental and institution policies, guidelines and procedures.

  • Produce food to order, accurately and with flavor profiles and eye appeal.

  • Possess understanding of standard mise en place practices and rotation of food product to ensure freshness and quality.

  • Demonstrate ability to produce quality a la carte food on a high volume.

  • Occasional rounding with patient and guests to perform service recovery or have additional insight to the entire scope of the department’s mission.

     

      4.  Other Duties as assigned.

 

Working Conditions

This position requires:
 
 
 
Working in Office Environment
__X__  No
______ Yes
 

Working in Patient Care Unit (e.g. Nursing unit; outpatient clinic)

__X __ No
______ Yes
 

Exposure to human/animal blood, body fluids, or tissues

_     ___No
__X___ Yes
 
Exposure to harmful chemicals
_ _ ___ No
__X__  Yes
 
Exposure to radiation
_ X___ No
______ Yes
 
Exposure to animals
_ X  __ No
______ Yes
 
 
 
 
 
 
 
 
 
 


Physical Demands

Indicate the time required to do each of the following physical demands:

 
Time Spent
Never
0%
Occasionally
1-33%
Frequently
34-66%
Continuously
67-100%
Standing
 
 
 
X
Walking
 
 
 
X
Sitting
 
X
 
 
Reaching
 
 
 
X
Exposure to Hot  & Cold Temperature extremes
 
 
X
 
Lifting/Carrying
 
Up to 10 lbs.
 
 
X
 
 
10lbs to 50 lbs.
 
 
X
 
 
More than 50 lbs.
 
 
X
 
Pushing/Pulling
 
Up to 10 lbs.
 
 
X
 
 
10lbs to 50 lbs.
 
 
X
 
 
More than 50 lbs.
 
 
X
 
Use computer/keyboard
 
X
 
 
 

EXPERIENCE

Required: One year related experience in a high volume food service environment or equivalent culinary education or successful completion of the Dining Services Apprentice Program. 


It is the policy of The University of Texas MD Anderson Cancer Center to provide equal employment opportunity without regard to race, color, religion, age, national origin, sex, gender, sexual orientation, gender identity/expression, disability, protected veteran status, genetic information, or any other basis protected by institutional policy or by federal, state or local laws unless such distinction is required by law. http://www.mdanderson.org/about-us/legal-and-policy/legal-statements/eeo-affirmative-action.html

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