Cook I - Dining Services

UT MD Anderson Cancer Center•Houston, TX

14h

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 includes quantity and made-to-order food preparation, 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 while complying with regulatory and safety requirements. The schedule is 11:00 a.m. to 8:00 p.m., Monday through Friday. Availability for rotating weekends and holidays is expected. The role may require reassignment to new locations or shifts based on operational needs, and cross-training may include shift changes or work in different areas.

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 entry into the job.
A positive attitude, strong time management skills, and commitment to teamwork.
Successful completion of the MD Anderson apprenticeship program, or nine months of program completion, may substitute for up to one year of experience.

Responsibilities

Complete short-order cooking assignments within the assigned venue and ensure tasks are performed on schedule.
Attend assigned meetings punctually.
Clean and sanitize equipment and work areas daily to maintain a sanitary work 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 items that remain suitable for use.
Adhere to 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 duties as assigned and remain flexible for reassignment to different locations or shifts.
Participate in cross-training, including possible shift changes or assignments to different areas.