Senior Cook

At Houston Methodist (HM), the Sr Cook position is responsible for the preparation and cooking of entrees, side dishes and other specialty products using the recipe collection provided. In addition to performing the duties of the Cook position, this position prepares specialty dishes for catered events, including physician dinners, employee recognition ceremonies, and other high-profile events. The Sr Cook position must maintain adequate production to support the needs of the patients, café, catering functions, and doctor's lounge. This position adheres with the HM Food and Nutrition Services Standards of Appearance and complies with relevant local Food Ordinances, reviewing and maintaining production records and cooling charts according to the Hazard Analysis Critical Control Point (HACCP) guidelines. The Sr Cook position may be asked to assist in other food and nutrition service areas, as needed.

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.

ESSENTIAL FUNCTIONS

PEOPLE ESSENTIAL FUNCTIONS

• 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.

SERVICE ESSENTIAL FUNCTIONS

• 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.

QUALITY/SAFETY ESSENTIAL FUNCTIONS

• 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.

FINANCE ESSENTIAL FUNCTIONS

• 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.

GROWTH/INNOVATION ESSENTIAL FUNCTIONS

• 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.

SUPPLEMENTAL REQUIREMENTS
WORK ATTIRE

• Uniform: Yes
• Scrubs: No
• Business professional: No
• Other (department approved): Yes

ON-CALL*
*Note that employees may be required to be on-call during emergencies (ie. Disaster, Severe Weather Events, etc) regardless of selection below.

• On Call* No

TRAVEL**
**Travel specifications may vary by department**

• May require travel within the Houston Metropolitan area No
• May require travel outside Houston Metropolitan area No

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)