Cook II (Full-Time /Days)

Texas Health•Rockwall, TX

3d•Onsite

About The Position

The Cook II works in Food and Nutrition Services at Texas Health Rockwall. This role supports a fast-paced, high-volume department focused on exceptional patient care and producing high-quality, appealing food. The position is 40 hours per week on days, working four 10-hour shifts, including alternate weekends.

Requirements

High school diploma or equivalent.
Food Handlers Certificate required within 30 days.
Strong cooking skills and ability to prepare a variety of menu items consistently.
Attention to food quality, appearance, temperature, and portioning.
Ability to work efficiently and accurately in a fast-paced environment.
Commitment to food safety, infection prevention, and sanitation standards.
Dependable attendance, strong time management, and ability to prioritize and adapt to changing demands.
Positive attitude and willingness to support other kitchen operations as needed.
Strong teamwork and communication skills.
Ability to stand for extended periods and lift up to 50 pounds.

Nice To Haves

Two years of relevant experience in a high-volume restaurant, hospital, hotel, country club, or institution.
Knowledge of therapeutic and modified diets.

Responsibilities

Handle all areas of food production, including hot and cold production.
Read and prepare simple and complex recipes according to department standards, and adjust recipes for quantity.
Produce high-quality food with appealing flavor and presentation for bulk service and individual plating.
Taste prepared food to verify flavor and texture standards.
Suggest menu or recipe changes to use food before expiration dates, and exercise judgment and creativity in food utilization.
Organize work for productivity; read and follow production sheets accurately and avoid overproduction.
Label and date food according to HACCP standards and follow safe food-handling guidelines.
Take and record temperatures of raw and cooked food and refrigerated units, and follow procedures when temperatures do not meet standards.
Follow the FIFO system of food production.
Follow OSHA safety guidelines and safe knife practices.
Keep kitchen and serving areas clean, neat, and orderly; follow sanitation standards, clean-as-you-go practices, and proper hand hygiene.
Perform other duties as assigned by the Supervisor or Manager.