Cook II Full Time - Rotating Shift

USMD Hospital At Arlington LP•Arlington, TX

10h

About The Position

Job Purpose: Under direct supervision of the Director, assists department in preparation and presentations of foods for patients, employees, visitors and special functions. Education & Training: High school diploma/GED equivalent. Completion of on‑the‑job training in principles of cooking preferred. Required Licenses/Certifications: Certified Food Manager (CFM) required within 6 months. Work Experience: Minimum of three years in food preparation, cooking and principles of sanitation and safety preferred. Physical Demands & Working Conditions: Ability to stand/walk between 6 to 8 hours. Requires the motion to bend, squat, reach, lift, pull and push up to 1/3 of the time. Carry 1/3 or more of the time Continuous use of hands in gross and precise motor function. Lift up to 10 pounds up to 1/3 of the time and up to 25 pounds 1/3 or more of the time. Special Requirements: Verbal and writing ability required to communicate effectively in informing employees of activities and policies. Numerical ability required. Ability to receive, comprehend, and carry out instructions; ability to work safely with equipment, supplies, and materials; ability to comply with attendance requirements; ability to comply with Human Resource policies.

Requirements

High school diploma/GED equivalent.
Certified Food Manager (CFM) required within 6 months.
Minimum of three years in food preparation, cooking and principles of sanitation and safety preferred.
Verbal and writing ability required to communicate effectively in informing employees of activities and policies.
Numerical ability required.
Ability to receive, comprehend, and carry out instructions; ability to work safely with equipment, supplies, and materials; ability to comply with attendance requirements; ability to comply with Human Resource policies.

Nice To Haves

Completion of on‑the‑job training in principles of cooking preferred.

Responsibilities

Work in all areas of production: food preparation, grill cooking, sanitation, and quality standards.
Prepares food according to production sheets following simple or complex recipes, utilizing appropriate equipment.
Ability to produce high quality products; utilizing creativity and training, in producing food items that are aesthetically pleasing and taste appealing.
Able to train Cook I’s to reach optimum level of proficiency in all areas of kitchen; food production, recipes, taste, and sanitation to reach Cook II level.
Ability to observe and taste food prepared to verify flavor and texture standards. Able to understand department standards of food quality and recipe taste. Demonstrates ability to adjust recipes.
Suggest menu or recipe changes so food will be used before expiration dates. Demonstrates judgement and creativity.
Organize work for maximum production.
Check food temperatures during production and before service, following standards for food safety and sanitation. Can demonstrate and verbalize temperature food safety standards and corrective action when necessary.
Follow proper procedure for taking and recording temperatures of refrigerated units; procedure to follow when temperatures are inadequate according to standards.
Take and record chemical readings and record per procedure.
Assists in the overall sanitation of kitchen equipment.
Has knowledge and understanding of patient diets.
Ability to communicate on various levels to include management, client, customer
Attends all meetings and trainings as required, including assigned online education.
Attends all mandatory education programs and can describe his/her responsibilities related to general safety and regulatory compliance.
Attends all required department-specific education and training programs and can describe his/her responsibilities related to department safety and specific job‑related hazards.
Demonstrates proper body mechanics in all functions.
Wears proper identification while on duty
Performs other duties as assigned.