Cook II PRN

#REF!•Denton, TX

19h•Onsite

About The Position

Cook II Bring your passion to Texas Health so we are Better + Together. This role is responsible for all areas of production, including both hot and cold production. The Cook II understands how to read and prepare simple or complex recipes to department standards and demonstrates the ability to adjust recipes for quantity. They will produce high-quality products, utilize creativity and training in producing food items that are aesthetically pleasing and taste appealing, and understand department standards of food quality and recipe taste. The Cook II will also suggest menu or recipe changes so food will be used before expiration dates, organize work for maximum productivity, and accurately read, follow, and understand production sheets, avoiding overproduction. They will label and date foods according to HACCP standards, demonstrate the ability to learn HACCP sanitation guidelines and follow for safe food handling, and know and perform proper procedures for taking and recording temperatures of food items, both raw and cooked, and refrigerated units. The employee will maintain kitchen and serving areas in a clean, neat, and orderly manner to exceed both department and TDH sanitation standards in both department sanitation and personal hygiene, following clean-as-you-go as well as proper hand hygiene. This position performs other job duties as assigned by Supervisor/Manager.

Requirements

2 Years relevant experience in high volume restaurant, hospital, or Institution Required.
FHC - Food Handlers Certificate 30 Days Required.
Ability to meet time standards required by production schedule.
Extensive knowledge of kitchen equipment operation and maintenance.
Good communication and organizational skills.
Ability to exercise independent judgment.
Demonstrate initiative in assuming responsibilities.
Must be cooperative, discreet and courteous in handling visitors and employees.

Nice To Haves

High School Diploma or Equivalent is Preferred.

Responsibilities

Responsible for all areas of production , including both hot and cold production.
Understands how to read and prepare simple or complex recipes to department standards.
Demonstrate ability to adjust recipes for quantity.
Produce high quality products ; utilize creativity and training in producing food items that are aesthetically pleasing and taste appealing.
Understand department standards of food quality and recipe taste.
Taste food prepared to verify flavor and texture standards.
Demonstrates creativity in food presentation in both bulk service and individual plating.
Suggest menu or recipe changes so food will be used before expiration dates.
Demonstrate judgment and creativity in food utilization.
Understands menus and recipes.
Organizes work for maximum productivity ; accurately reads, follows, understands production sheets, and avoids over production.
Labels and dates foods according to HACCP standards.
Ability to learn HACCP sanitation guidelines and follow for safe food handling.
Knows and performs proper procedure for taking and recording temperatures of food items, both raw and cooked and refrigerated units.
Demonstrates and performs procedures when temperatures are inadequate according to standards.
Understands the FIFO system of food production.
Ability to follow / learn OSHA safety guidelines and safe knife skills.
Employee maintains kitchen and serving areas in a clean, neat, and orderly manner to exceed both department and TDH sanitation standards in both department sanitation and personal hygiene.
Follows clean as you go as well as proper hand hygiene.
Performs other job duties as assigned by Supervisor/Manager.