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TH
Texas Health Resources
Cook II - PRN
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Scorecard
Based on Massachusetts data
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What they do
A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.
$38,386 / year median in Massachusetts
+10% projected growth
Job Description
Cook II Bring your passion to Texas Health So We Are Better +
Together Work Location:
Texas HealthHEB, 1600
Hospital Pkwy, Bedford, TX 76022Work Hours:
PRN (as needed)Rotating Shifts Cook Department Highlights:
- Fast-paced, team-oriented environment with a focus on exceptional patient care.
- We work together to serve our patients with graciousness and courtesy.
Qualifications Here's What You Need:
Education- High School Diploma or Equivalent is Preferred. Experience
- 2 Years relevant experience in high volume restaurant, hospital, or Institution Required. Certifications and Licenses
- FHC - Food Handlers Certificate 30 Days Required. Skills
- Ability to meet time standards required by production schedule.
- Extensive knowledge of kitchen equipment operation and maintenance.
- Good communication and organizational skills.
- Ability to exercise independent judgment.
- Demonstrate initiative in assuming responsibilities.
- Must be cooperative, discreet and courteous in handling visitors and employees.
What You Will Do:
- Responsible for all areas of production , including both hot and cold production. Understands how to read and prepare simple or complex recipes to department standards. Demonstrate ability to adjust recipes for quantity.
- Produce high quality products ; utilize creativity and training in producing food items that are aesthetically pleasing and taste appealing. Understand department standards of food quality and recipe taste. Taste food prepared to verify flavor and texture standards. Demonstrates creativity in food presentation in both bulk service and individual plating.
- Suggest menu or recipe changes so food will be used before expiration dates. Demonstrate judgment and creativity in food utilization. Understands menus and recipes.
- Organizes work for maximum productivity ; accurately reads, follows, understands production sheets, and avoids over production.
- Labels and dates foods according to HACCP standards.
- Employee maintains kitchen and serving areas in a clean, neat, and orderly manner to exceed both department and TDH sanitation standards in both department sanitation and personal hygiene. Follows clean as you go as well as proper hand hygiene.
- Performs other job duties as assigned by Supervisor/Manager.