Cook II - Room Service

UT MD Anderson Cancer Center•Houston, TX

About The Position

The University of Texas MD Anderson Cancer Center seeks a Cook II to prepare safe, accurate, and appealing meals for retail guests and patients. The role supports high-quality culinary production and efficient kitchen operations, ensuring compliance with dietary requirements, standardized recipes, food-safety practices, and operational standards. It contributes to patient care and satisfaction through precise execution, teamwork, and service across retail, patient room service, and other food-service operations. The Cook II prepares high-volume meals, supports therapeutic diets and modified textures, verifies meal and tray accuracy, and helps maintain food quality, sanitation, inventory, and production records. The role collaborates with dietitians, call center staff, clinical teams, and service colleagues. The stated shift is 5:30 a.m. to 2:00 p.m., with rotating shifts, weekends, and holidays. Required qualifications include a high school diploma or equivalent and either two years of cooking experience or four years of waitstaff or Food Service Worker experience in a high-volume food-service environment. A current Texas Food Handlers Certification must be obtained within 30 days. ServSafe Food Protection Manager certification is preferred. The position may require routine reviews and screening to help maintain the security and integrity of critical infrastructure; satisfying and maintaining applicable requirements is a condition of hire and continued employment.

Requirements

High school diploma or equivalent.
Two years of cooking experience, or four years of experience as waitstaff or a Food Service Worker in a high-volume food-service environment.
Must obtain a current Texas Food Handlers Certification within 30 days.
Successful completion of the MD Anderson apprenticeship program, or nine months of program completion, may substitute for a maximum of one year of experience.

Nice To Haves

ServSafe Food Protection Manager certification (ANSI/Conference for Food Protection).
Healthcare or therapeutic-diet experience.

Responsibilities

Prepare, cook, and present menu items for retail outlets and patient room service using standardized recipes and production sheets.
Rotate, store, and document food using FIFO; track leftovers, product transactions, and par levels.
Perform high-volume batch cooking, mise-en-place, and short-order production to meet service timelines.
Adjust preparation techniques for therapeutic diets, modified textures, and wellness-driven menus.
Meet food quality, taste, presentation, portioning, and temperature standards.
Cross-cover retail stations, catering, and room service as needed.
Assist with inventory, order requisitions, and food-waste tracking.
Prepare meals according to physician-ordered diets, allergen restrictions, and preferences.
Validate menu selections, diet orders, tray tickets, and special requests before production and service.
Collaborate with dietitians, call center staff, and service teams to clarify diet specifications and resolve discrepancies.
Confirm meal presentation, labeling, temperature, and accuracy before tray release.
Participate in quality and performance initiatives, including QAPI, EDR, shift huddles, and rounding.
Follow food-safety, sanitation, and infection-prevention practices, including handwashing and glove use.
Monitor and document food temperatures, equipment performance, and sanitation logs.
Maintain proper food storage, labeling, FIFO rotation, and allergen controls.
Keep the kitchen clean, organized, and survey-ready; clean and sanitize equipment, utensils, and work areas.
Report equipment malfunctions and submit Facilities work orders.
Maintain safe flow in tray lines and dish rooms by removing hazards and keeping walkways clear.
Complete sanitation assignments according to established procedures.
Communicate with production, tray line, clinical, and service teams to meet delivery timelines.
Document production, leftovers, and transactions; assist with inventories and waste reduction.
Maintain par levels of non-food items required for tray assembly and service.
Complete basic computer tasks, including reading reports and entering data.
Train team members as assigned.
Perform additional duties, including cross-training, shift or location changes, and operational support.

Benefits

Employer-paid medical coverage beginning on day one for employees working 30 or more hours per week.
Optional group dental, vision, life, AD&D, and disability insurance.
Accruals for paid time off and an Extended Illness Bank.
Paid holidays, wellness, childcare, and other leave options.
Tuition Assistance Program after six months of service.
Access to wellness, fitness, and employee resource groups.
Defined-benefit pension through the Teachers Retirement System.
Voluntary retirement plans.
Employer-paid life and reduced salary protection programs.
Educational opportunities and individual and team recognition.