Cook

Cook

At Houston Methodist, the Cook position is responsible for ensuring a high volume/high quality food service setup/assembly for the customer (patients, staff and visitors) that is presented and served within the set standards. This position is responsible for both hot and cold food production, including seasoning, preparing, and cooking of various meats, vegetables, soups and sauces and on measuring and following recipes as well as garnishing and packaging. This position communicates with peers and management regarding hazards identified in the workplace and performs all duties and responsibilities projecting the Houston Methodist service image and support of the mission statement. The Cook position adheres with the HM Food and Nutrition Services Standards of Appearance and complies with relevant local Food Ordinances and federal and state regulatory agencies, reviewing and maintaining production records and cooling charts according to Hazard Analysis Critical Control Point (HACCP) guidelines. This position may be asked to assist in other food and nutrition service areas, as needed.

Qualifications:

• High School diploma or equivalent education preferred
• One year food service/cooking experience
• Food Handlers Permit - Various Issuers Accredited food handler training course approved by the Texas Department of State Health Services (TXDSHS) or by the American National Standards Institute (ANSI)

Skills and abilities:

• Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through ongoing skills, competency assessments, and performance evaluations
• Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patient or employee safety or security
• Ability to effectively communicate with patients, physicians, family members and co-workers in a manner consistent with a customer service focus and application of positive language principles
• Working knowledge of Serve Safe guidelines and Health department standards
• Knowledge of kitchen food service equipment and sanitation principles
• Basic understanding of buffet receptions, upscale plated menu items, volume batch cooking

Essential functions:

• Interacts in a positive, professional manner with patients, family and staff. Communicates clearly and professionally to promote both work efforts and problem resolution.
• Works, in conjunction with the Sr Cook and Catering staff, ensuring the food is prepared is on time, is of high quality, and transferred efficiently.
• Notifies management appropriately with changes to menu items due to unforeseen events, i.e. spoilage, shortage, etc.
• Contributes towards improvement of department scores for employee engagement, i.e. peer-to-peer accountability.
• Prepares food according to standardized recipes, menu, safe food handling and time schedule. Accurately completes cold and hot food preparation, as assigned.
• Tastes food for palatability prior to each meal service to ensure highest quality.
• Reviews menus in advance to ensure supplies are in-house. Utilizes downtime for preparation of food items to ensure menus are ready at the specified time. Prepares food for the next day per retail or room service cycle menus. Prepares for scheduled catering events one day prior to event.
• Portions food according to diet and recipe. Garnishes food as instructed by Sr Cook and/or management.
• Inspects all foods for quality, freshness, and appearance. Ensures all food beyond the expiration date is discarded. Labels and dates all food items for storage. Ensures the proper rotation of food items.
• Reports and corrects improper food, cooler and warmer temperatures. Assists Sr Cook in monitoring and recording temperatures of food and refrigeration.
• Uses and follows all safety techniques in handling of equipment. Maintains proper sanitation in work area and equipment to comply with all federal and state regulatory agencies, including local Health Department, Fire Department, DNV, etc., cleaning immediate work area concurrently and cleaning large equipment per posted cleaning schedule.
• Practices good cost control through the proper use and storage of food, supplies, and equipment. Minimizes food waste through proper usage.
• Utilizes resources with cost effectiveness and value creation in mind. Self-motivated to independently manage time effectively and prioritize daily tasks, assisting coworkers as needed.
• Assists the Sr Cook or other responsible role with new food items from the creation to making it a menu item.
• Seeks opportunities to identify self-development needs and takes appropriate action. Ensures own career discussions occur with appropriate management. Completes and updates the My Development Plan (MDP) on an ongoing basis.

Supplemental requirements:

• Uniform: Yes
• Scrubs: No
• Business professional: No
• Other (department approved): Yes
• On Call* No
• May require travel within the Houston Metropolitan area No
• May require travel outside Houston Metropolitan area No