Cook III - Room Service

The Cook III position on the Room Service team at UT MD Anderson Cancer Center in the Texas Medical Center produces quality food and beverages for patients, guests, and visitors.  Production may be in quantity or cooked-to-order. Maintain quality and freshness of all food served in Patient Room Service & Dining Services. Follow standard practices, departmental policies and procedures and comply with regulatory requirements.

The ideal candidates will have a high school diploma or equivalent and three years of commercial cooking experience in a high-volume food service environment.

This position will work 1:30pm-10:30pm, with rotating weekends and holidays required.

Hourly breakdown of salary range:
Minimum $19.71 - Midpoint $24.52  - Maximum $29.33

MD Anderson offers our employees:
- Paid employee medical benefits (zero premium) starting on first day for employees who work 30 or more hours per week
- Group Dental, Vision, Life, AD&D, and Disability coverage
- Paid time off (PTO) and Extended Illness Bank (EIB) paid leave accruals
- Paid institutional holidays, wellness leave, childcare leave, and other paid leave programs
- Tuition Assistance Program after six months of service
- Teachers Retirement System defined-benefit pension plan and two voluntary retirement plans
- Employer paid life, AD&D, and an illness-related reduced salary pay program 
- Health Savings Account and Dependent Care Reimbursement flexible spending accounts
- Fertility benefits
- State of Texas longevity pay
- Extensive wellness, recognition, fitness, employee health programs, and employee resource groups

Much like the personalized cancer treatment our patients receive, our culinary and clinical nutrition teams design restaurant-style menus with fresh, cooked-to-order foods that are personalized to meet each cancer patient's dietary guidelines.  Their choices can be delivered to their hospital rooms 365 days a year, from 6:30am to 9:30pm.  Caregivers and guests of inpatients are also able to order quality meals with fresh ingredients designed by culinary experts.  Room Service programs like ours that provide efficient, high-quality; cooked-to-order culinary options have become essential to ensuring a better patient experience.

The University of Texas MD Anderson Cancer Center is ranked the nation’s top hospital for cancer care by U.S. News & World Report’s “Best Hospitals.”  MD Anderson’s mission is to eliminate cancer in Texas, the nation and the world through exceptional programs that integrate patient care, research, and prevention. Our mission also includes education for undergraduate and graduate students, trainees, professionals, employees, and the public.

JOB SPECIFIC COMPETENCIES:

Production:
Prepare quality a la carte food on a high volume.  Prepare food in adherence to recipe and safe food handling practices.  Prepare cooked-to-order foods accurately and maintain quality, freshness, and diet and allergy compliance.  Ensure each order is correctly prepared with flavor profiles and eye appeal.  Utilize standard mise-en-place practices and rotation of food product to ensure freshness and quality.  Ensure work station is in order at all times.  Pre-prepare food for assigned station.

Safety and Sanitation:
Adhere to all food safety and sanitation regulatory requirements.  Ensure all monitoring activities and records for food safety are completed in a timely manner and corrective action for issues are addressed immediately and documented.  Complete all sanitation assignments in a timely manner, following established procedures.  Assist Sous Chefs in achieving sanitation and safety standards.

Patient Satisfaction:
Demonstrate and maintain a sense of urgency, accuracy, and quality to ensure 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 policies, guidelines, and procedures.

Supervisory:
Assist in training and coaching staff, as assigned.  Assume responsibility for food production in the absence of management. Place daily food requisitions, as assigned.  Track food waste, using established procedures.  Follow procedures to ensure control of food and supplies.  Assist with inventory, as assigned.  Set a high work ethic through hands-on examples and delegation of job-related duties.  Exhibit a positive, enthusiastic attitude, committed to a team effort.