Cook II (Full-Time /Days)

Texas Health Resources•Rockwall, TX

3d•Onsite

About The Position

The Cook II works in Food and Nutrition Services at Texas Health Rockwall in a fast-paced, high-volume department focused on exceptional patient care. The department values high-quality food, creativity, training, and dishes that are appealing in appearance and taste. This is a full-time, 40-hour-per-week position on days, working four 10-hour shifts per week, including alternate weekends. The Cook II is responsible for hot and cold food production, preparing recipes to department standards and adjusting recipes for quantity. The role includes checking flavor and texture, presenting food attractively for bulk service and individual plating, planning production to reduce waste, and maintaining food safety, sanitation, and orderly kitchen and serving areas.

Requirements

Two years of relevant experience in a high-volume restaurant, hospital, hotel, country club, or institution.
Food Handlers Certificate required within 30 days.
Strong cooking skills and ability to consistently prepare a variety of menu items.
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 and strong time-management skills.
Ability to prioritize tasks 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

High school diploma or equivalent preferred.
Knowledge of therapeutic and modified diets.

Responsibilities

Handle all areas of hot and cold food production.
Read and prepare simple and complex recipes to department standards, adjusting recipes for quantity as needed.
Prepare high-quality food with appealing flavor, texture, and presentation, including 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; use judgment and creativity in food utilization.
Organize work for productivity; accurately follow production sheets and avoid overproduction.
Label and date foods according to HACCP standards and follow safe food-handling guidelines.
Take and record temperatures of raw and cooked foods and refrigerated units, and follow procedures when temperatures do not meet standards.
Follow FIFO food-production procedures and applicable OSHA safety guidelines, including safe knife skills.
Maintain clean, neat, and orderly kitchen and serving areas in accordance with department and TDH sanitation standards.
Follow clean-as-you-go practices and proper hand hygiene.
Perform other duties as assigned by the Supervisor or Manager.