Primary PurposePrepares recipes and menu items for meals served to Parkland patients, café customers, and catered events. Prepares 'made-to-order' entrees on café serving lines. MINIMUM SPECIFICATIONSEducationMust have a High School diploma or GED.
ExperienceMust have six months of experience as a cook or a graduate of a culinary school, an assistant cook in hospital foodservice, restaurant, or institutional cooking of a comparable nature. Equivalent Education and/or ExperienceMay have an equivalent combination of education and/or experience in lieu of specific experience as stated above. Certification/Registration/LicensureMust have a certificate of completion of a food handler training course accredited by the American National Standards Institute (ANSI) and/or the Texas Department of State Health Services (TXDSHS) or must obtain one within sixty (60) days of placement in the role.
Skills or Special AbilitiesMust be familiar with a variety of foods, seasonings, recipe procedures, ingredient measurements, and knowledge of time estimates for food preparation. Must have proficient knowledge of the use and care of institutional kitchen equipment, including ovens, steamers, grills, fryers, slicers, braising pans, etc. Must have good customer service skills.
Must be able to read and follow recipe instructions and food production guides and communicate effectively with departmental personnel. ResponsibilitiesFollows correct preparation techniques in preparing food items for Parkland patients, café customers, and catered events. Assembles recipes, follows production work sheets, and prepares required types and quantities of menu items to meet patient and customer meal service needs.
Follows correct work processes and kitchen workflow. Implements appropriate changes to improve effectiveness, productivity, and efficiency that support the overall goals of the Hospital and Parkland. Reads and follows recipes and production guides accurately.
Notifies production management staff of problems with recipes or recipe ingredients. Provides direction to assistant cooks and other assigned personnel in the preparation of recipes and use of production equipment. Assures the safe and sanitary operation of all quantity food production equipment, follows food sanitation guidelines, and safe food handling techniques.
Follows work safety policies to ensure the department and Parkland are in compliance. Serves in the capacity of cook on service lines with made-to-order entrees, including the grill line, pasta line, Chef's Choice line, and deli. Notifies supervisors of customer service issues to ensure that quality meal services are maintained.
Serves as a relief person for emergency backup to the kitchen preparation and production staff to ensure satisfactory levels of food preparation and production are maintained. Job AccountabilitiesIdentifies ways to improve work processes and improve customer satisfaction. Makes recommendations to supervisor, implements, and monitors results as appropriate in support of the overall goals of the department and Parkland.
Stays abreast of the latest developments, advancements, and trends in the field by attending seminars/workshops, reading professional journals, actively participating in professional organizations, and/or maintaining certification or licensure. Integrates knowledge gained into current work practices. Maintains knowledge of applicable rules, regulations, policies, laws, and guidelines that impact the area.
Develops effective internal controls designed to promote adherence with applicable laws, accreditation agency requirements, and federal, state, and private health plans. Seeks advice and guidance as needed to ensure proper understanding.