Cook

UT Southwestern Medical Center•Dallas, TX

1d•Onsite

About The Position

The Cook is responsible for completing and maintaining all job performance requirements and standards as established by department-specific procedures. This role involves consistently following production guides, menu, and assembling food, supplies, and equipment for the daily preparation of salads, sandwiches, and cook menu items. The Cook supports teamwork and cooperation with co-workers, presents constructive feedback, and interacts positively with customers and colleagues. The position requires adaptability to fluctuating workloads, effective prioritization of patient care needs, and the ability to detect and report spoiled food or defective supplies. Responsibilities include following sanitation procedures for work areas and equipment, cleaning and sanitizing at the end of the shift, completing assignments in a timely manner, and maintaining all departmental and hospital standards. The Cook must also consistently label and date food, check equipment for proper working order, report safety hazards, and maintain required records such as temperature logs.

Requirements

Minimum one (1) year cooking experience required, preferably in high volume environment.
Requires knowledge of standard cooking and sanitation methods and procedures.
Must be able to read, write and communicate in English.
Employees take ownership in solving problems effectively, efficiently, and to the satisfaction of customers, or managers. They show initiative in addressing areas of concern before they become problems.
Employees exhibit ability to perform their job and conduct themselves in a professional and positive manner reflecting a professional environment readily assuming obligations in a dependable and reliable manner
Employees focus on customer service with creative solutions while improving the customer experience through clear, courteous, and timely delivery and communication. Sharing ideas with others helps expand our contribution to department goals.
Employees work to contribute to the department’s success by supporting co-workers, promoting excellence in work product and customer service, and in maintaining a satisfying, caring environment for each other.

Nice To Haves

High school diploma or equivalent preferred.

Responsibilities

Completes and maintains all job performance requirements and standards as established by department specific procedures.
Consistently follows production guides, menu and assemble food, supplies and equipment for daily preparation of salads, sandwiches and cook menu items.
Supports teamwork and cooperation with co-workers in daily activities; presents constructive feedback regarding system failures and participates in resolution.
Interacts positively and courteously with all customers (patients, visitors, vendors and co-workers in other departments) through direct interaction, telephone conversations or written materials.
Performs responsibilities with adaptability to fluctuating workload by effectively prioritizing patient care needs.
Detects and reports spoiled or unattractive food or defective supplies or unusual conditions.
Follows procedures for sanitation of work area and equipment during food production.
Cleans and sanitizes work area and equipment at end of shift.
Consistently completes responsibilities and assignments in a timely manner; successfully meets goals established in previous performance appraisal.
Maintains all standards as required in the department, and Hospital Policy and Procedure Manual.
Consistently labels and dates food appropriately for sale or storage.
Consistently checks equipment to ensure proper working order; reports all safety hazards.
Maintains required records as directed, such as temperature records.