Senior Cook

Houston Methodist•The Woodlands, TX

19h

About The Position

Senior Cook FLSA STATUS Non-exempt QUALIFICATIONS EDUCATION High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.) preferred EXPERIENCE Two years food service/large quantity or volume cooking experience in healthcare or hotel setting LICENSES AND CERTIFICATIONS Required Food Handlers Permit - Various Issuers Accredited food handler training course approved by the Texas Department of State Health Services (TXDSHS) or by the American National Standards Institute (ANSI) Preferred ServSafe (ServSafe) SKILLS AND ABILITIES Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through ongoing skills, competency assessments, and performance evaluations Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patient or employee safety or security Ability to effectively communicate with patients, physicians, family members and co-workers in a manner consistent with a customer service focus and application of positive language principles Ability to exercise sound judgment Ability to adapt to a changing work environment Strong knowledge of kitchen/food service equipment and sanitation principles Strong understanding of buffet receptions, upscale plated menu items, volume batch cooking Fundamental cooking techniques including braising, searing, etc.

Requirements

High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.) preferred
Two years food service/large quantity or volume cooking experience in healthcare or hotel setting
Food Handlers Permit - Various Issuers Accredited food handler training course approved by the Texas Department of State Health Services (TXDSHS) or by the American National Standards Institute (ANSI)
Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through ongoing skills, competency assessments, and performance evaluations
Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patient or employee safety or security
Ability to effectively communicate with patients, physicians, family members and co-workers in a manner consistent with a customer service focus and application of positive language principles
Ability to exercise sound judgment
Ability to adapt to a changing work environment
Strong knowledge of kitchen/food service equipment and sanitation principles
Strong understanding of buffet receptions, upscale plated menu items, volume batch cooking
Fundamental cooking techniques including braising, searing, etc.

Nice To Haves

ServSafe (ServSafe)

Responsibilities

Interacts in a positive, professional manner with patients, family, and staff. Communicates clearly and professionally to promote both work efforts and problem resolution.
Notifies management appropriately with changes to menu items due to unforeseen events; i.e. spoilage, shortage, etc.
Contributes towards improvement of department scores for employee engagement, i.e. peer-to-peer accountability.
Cooks food products for patients, café, catering functions, and doctor’s lounge. Maintains high quality, proper temperatures and garnishes all plates.
Coordinates with production and food service coordinators or other responsible role to ensure scheduled meal preparation and/or meal delivery.
May assist in ordering and receiving of food deliveries. Transports food carts for meal service through corridors and elevators to food prep areas.
Contributes to daily production meetings, keeping patient satisfaction and customer service standards a priority.
Follows HACCP program to include: proper storage, preventing cross contamination, proper food storage, thawing, cooking, cooling, reheating temps, wrapping, labeling & date marking, documentation of food temps and cooler/freezer temperatures, and correcting as appropriate.
Prepares food, with knowledge of dietary restrictions, according to standardized recipes, menu, safe food handling and time schedule. Maintains proper storage and sanitation of all items in storage, refrigerators, and freezers.
Inspects all food for quality, freshness and appearance. Ensures all food beyond the expiration date is discarded.
Maintains sanitation in work area to comply with all federal and state regulatory agencies, including local Health Department, Fire Department, DNV, etc., cleaning immediate work area concurrently and cleaning large equipment per posted cleaning schedule.
Practices good cost control through the proper use and storage of food, supplies and equipment. Minimizes food waste through proper usage.
Utilizes resources with cost-effectiveness and value creation in mind. Self-motivated to independently manage time effectively and prioritize daily tasks, assisting coworkers as needed.
Recommends new food items from the creation to making it a menu item.
Seeks opportunities to identify self-development needs and takes appropriate action. Ensures own career discussions occur with appropriate management. Completes and updates the My Development Plan (MDP) on an ongoing basis.