Cook - Cold Station (Part-Time)

Houston Methodist•Cypress, TX

About The Position

FLSA STATUS Non-exempt QUALIFICATIONS EDUCATION High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.) preferred EXPERIENCE One year food service/cooking experience LICENSES AND CERTIFICATIONS Required 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 PEOPLE 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. SERVICE ESSENTIAL FUNCTIONS 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. QUALITY/SAFETY ESSENTIAL FUNCTIONS 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. FINANCE ESSENTIAL FUNCTIONS 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. GROWTH/INNOVATION ESSENTIAL FUNCTIONS 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 WORK ATTIRE Uniform: Yes Scrubs: No Business professional: No Other (department approved): Yes ON-CALL Note that employees may be required to be on-call during emergencies (ie. Disaster, Severe Weather Events, etc) regardless of selection below. On Call No TRAVEL Travel specifications may vary by department May require travel within the Houston Metropolitan area No May require travel outside Houston Metropolitan area No

Requirements

High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.) 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)
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

Responsibilities

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.