First Cook

The Menninger Clinic•Houston, TX

3d•Onsite

About The Position

The First Cook provides coverage and supervision in the absence of the Sous Chef. This role involves reviewing daily menus, assembling food, supplies, and equipment for preparation, and ensuring all necessary items are available and properly tempered. The First Cook prepares daily entrees using standardized recipes, assists with food preparation for future menus and special functions, and helps complete special food requirements for other departments. They also serve food to patients, staff, and visitors, ensuring proper portion control and attractive presentation on the cafeteria line. Leftovers are discarded or stored according to procedure, and food amounts are recorded. Incoming food and supply orders are verified, and any issues are reported to the Sous Chef. The cooking area, equipment, and uniforms are kept clean, and equipment malfunctions are reported. The First Cook complies with division and Menninger policies, procedures, and safety standards, including wearing required protective gear and attending in-service training. Punctual attendance and reliability are expected to ensure the continuity of the Facilities Management mission statement. This role also contributes to the successful operation of the Facilities Management Department by accepting accountability, reporting unsafe hazards, and participating in educational presentations and programs like Team STEPPS. The First Cook demonstrates an understanding of developmental tasks and special needs for various age groups and is willing to complete other duties as requested, showing flexibility and the ability to respond to changing workloads and crisis situations.

Requirements

A minimum of two (2) years experience in food, restaurant or institutional services.
Knowledge of cooking methods and procedures including various types of preparation and related routines.
Familiarity with an institutional kitchen and how it functions.

Nice To Haves

High School diploma or equivalent is preferred.
Professional Food Sanitation and Service certification

Responsibilities

Provide coverage and supervision in the absence of the Sous Chef.
Review daily menu and assemble food, supplies and equipment for daily food preparation; review menu for subsequent days and pull required food items for proper tempering.
Prepare and cook daily entrees utilizing standardized recipes; prepare food items for subsequent menus and special functions as requested; assist in completing special food requirements for other departments.
Serve food to patients, staff and visitors in a pleasant and courteous manner; assure that coworkers on the cafeteria line serve proper portions and attractive entrees.
Discard or store leftovers according to procedure, record food amount specifying insufficient and excessive amounts; forward this information to the Sous Chef on a daily basis.
Verify the accuracy of incoming food and supply orders from purveyors; notify the Sous Chef of problems or needs concerning food items and supplies.
Keep the cooking area, equipment and uniforms clean, notify the sous chef of malfunctions with equipment.
Comply with division and Menninger policies, procedures and safety standards and practices related to food preparation; wear food handler gloves and head cover when required; attend in-service training sessions as requested.
Assure continuity of Facilities Management mission statement through punctual, regular attendance and reliability.
Assure the successful operation of the Facilities Management Department.
Demonstrates an understanding of developmental tasks and special needs for, and the ability to establish rapport with children, adolescents, adults and older adults/geriatrics.
Complete other duties as requested.