Cook I - Room Service
About The Position
The Cook I position in the Dining Services Production department at MD Anderson Cancer Center prepares and produces high-quality food and beverages for patients, guests, and visitors. The role involves quantity and made-to-order food preparation and ensuring the quality, freshness, and presentation of items served through Patient Room Service and Dining Services. The Cook I follows established standards, departmental policies and procedures, and applicable regulatory and safety requirements. The scheduled shift is 1:30 p.m. to 10:00 p.m. The position requires availability for rotating weekends and holidays. The employee may be reassigned to different locations or shifts based on operational needs and may participate in cross-training, including shift changes or assignments to other areas. The position requires a high school diploma or equivalent and one year of related experience in a high-volume food service environment. A Texas Food Handlers Certification must be obtained within 30 days of hire. Successful completion of the MD Anderson apprenticeship program, or nine months of program completion, may substitute for a maximum of one year of experience.
Requirements
- High school diploma or equivalent.
- One year of related experience in a high-volume food service environment.
- Obtain a current Texas Food Handlers Certification within 30 days of hire.
- Maintain a positive attitude, strong time management skills, and commitment to teamwork.
- Meet and maintain any requirements necessary to protect the security and integrity of critical infrastructure, if applicable to the position.
Nice To Haves
- Successful completion of the MD Anderson apprenticeship program, or nine months of completion of the program, may substitute for a maximum of one year of required experience.
Responsibilities
- Complete short-order cooking assignments within the assigned venue and ensure work is performed on schedule.
- Attend assigned meetings punctually.
- Clean and sanitize equipment and work areas daily to maintain a sanitary environment.
- Rotate stored food items daily using FIFO procedures and promptly report spoiled or substandard items to the supervisor.
- Operate kitchen equipment safely and efficiently.
- Distribute leftover food according to established procedures and accurately record product transactions.
- Inventory leftover items daily, discard unusable products, and return or reuse suitable items.
- Follow food safety, sanitation, and regulatory requirements.
- Prepare food items accurately from standardized recipes and ensure items are issued to the venue as required.
- Prepare and inventory assigned food items in bulk.
- Review computer-generated information for accuracy and report findings to the supervisor as needed.
- Perform other assigned duties and adapt to reassignment at different locations or shifts based on operational needs.
- Participate in cross-training, including possible shift changes or assignments to different areas.
Benefits
- Comprehensive benefits package, including medical, dental, vision, and retirement plans.
- Paid time off (PTO) and Extended Illness Bank (EIB) paid leave accruals.
- Tuition Assistance Program after six months of service.
- Educational opportunities and individual and team recognition.
- Clear pathways for advancement within MD Anderson.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
