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Food & Dining
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Dining Services 710382
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122738 Requisition #
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SUMMARY
The primary purpose of the Cook II position is to provide semi-skilled service in preparation and delivery of food. Accurately prepare assigned food items from standardized recipes.  Clean equipment and area following established procedures. Operate food service equipment. Perform related activities as required. Attend scheduled meetings and training as assigned. Issue and inventory food items, following internal procedures. Participate in inventory/cost control in designated area. Perform computer-related activities as required.  May train other cooks.

JOB SPECIFIC COMPETENCIES

Productivity  Completes tasks as scheduled.  Is present and on time for all assigned meetings.  Trains FSWs, Sr FSWs, and Cooks I.  Accurately reviews all computer-generated information and timely reports errors to the appropriate supervisor.
 
Safety & Sanitation   Thoroughly cleans and sanitizes equipment and work area daily. Safely operates equipment.  Makes daily reports of problems with spoiled or poor quality food items to the appropriate supervisor.
 
Recipe Compliance    Prepares assigned food items from standardized recipes 2/100% accuracy.  Issues food items to designated areas.  Checks daily with supervisor to determine distribution of leftover food according and accurately records all product transactions.  Makes daily checks of stored food items, utilizing FIFO.  Accurately prepares assigned food items in bulk.
 
Other duties as assigned.  May be moved to new locations and/or shifts as operations dictate.  Cross training may also involve shift changes. 
 
WORKING CONDITIONS
 
Frequency
Deadlines
Working on uneven/slippery surface
Wearing Protective Equipment
Shift Work

Occasionally 11-33%
Constant 67-100%

 
PHYSICAL DEMANDS
 
Frequency
Weight
Arm/Hand Steadiness
Bending/Stooping
Carrying
Eye/Hand Coordination
Handling
Keyboarding
Lifting
Pushing/Pulling
Reaching
Sitting
Standing
Wrist Motion
Visual Acuity
Walking
Visual Color Discrimination
Constant 67-100%
Frequent 34-66%
Frequent 34-66%
Constant 67-100%
Constant 67-100%
Rarely1-2%
Frequent 34-66%
Frequent 34-66%
Frequent 34-66%
Occasionally 11-13%
Constant 67-100%
Constant 67-100%
Constant 67-100%
Frequent 34-66%
Constant 67-100%


50+ lbs



50+ lbs
50+ lbs







 
  
COGNITIVE DEMANDS
Appropriate Behavior
Attention to detail
Comprehending
Following Instructions
Interpersonal Skills
Mathematical Skills/Reasoning
Multitasking
Oral Communication
Organizing
Reading Skills/Comprehension
Responding in emergency situations
Written Communication

High school diploma or equivalent.

 

 

Two years commercial cooking experience in a high volume food service environment or equivalent culinary education. May substitute required education degree with two years of M.D. Anderson Cancer Center equivalent experience.

 

 

 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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