Cook III - Catering at Anderson

The Cook III in the department of Catering at MD Anderson Cancer Center in the Texas Medical Center provides skilled work in leading, preparing and cooking food for patients, guests, and customers.

The ideal candidate will have at least three years commercial cooking experience. Catering experience would be a plus.

Must be available to work various shifts during hours of operation, 5 : 30am - 7pm, with weekends and holidays only as events require.

Catering at Anderson has a wide variety of catering and coffee services available and is here to provide outstanding customer service and delicious food.

Our expansive, fresh and on-trend menu items are prepared onsite daily and can be customized to accommodate the needs of any occasion or event.

From delicious full-services meals, box lunches, coffee service or anything in-between, our catering team is ready to help.

Hourly breakdown of salary range :

Minimum $17.00 - Midpoint $21.00 - Maximum $25.00

MD Anderson offers our employees :

• Paid employee medical benefits (zero premium) starting on first day for employees who work 30 or more hours per week
• Group Dental, Vision, Life, AD&D and Disability coverage
• Paid time off (PTO) and Extended Illness Bank (EIB) paid leave accruals
• Paid institutional holidays, wellness leave, childcare leave, and other paid leave programs
• Tuition Assistance Program after six months of service
• Teachers Retirement System defined-benefit pension plan and two voluntary retirement plans
• Employer paid life, AD&D and an illness-related reduced salary pay program
• Health Savings Account and Dependent Care Reimbursement flexible spending accounts
• Fertility benefits
• State of Texas longevity pay
• Extensive wellness, recognition, fitness, employee health programs and employee resource groups.

The University of Texas MD Anderson Cancer Center is ranked the nation's top hospital for cancer care by & World Report's "Best Hospitals.

MD Anderson's mission is to eliminate cancer in Texas, the nation and the world through exceptional programs that integrate patient care, research and prevention.

Our mission also includes education for undergraduate and graduate students, trainees, professionals, employees and the public.

JOB SPECIFIC COMPETENCIES :

Production :

Prepare quality a la carte food in a high-volume environment, filling up to 15-20 invoices per day. Prepare food in adherence to recipe and safe food handling practices.

Prepare cooked-to-order foods accurately and maintain quality, freshness, and diet and allergy compliance. Ensure each order is correctly prepared with flavor profiles and eye appeal.

Utilize standard mise-en-place practices and rotation of food product to ensure freshness and quality. Ensure work station is in order at all times.

Pre-prepare food for assigned station.

Safety and Sanitation :

Adhere to all food safety and sanitation regulatory requirements. Ensure all monitoring activities and records for food safety are completed in a timely manner and corrective action for issues are addressed immediately and documented.

Complete all sanitation assignments in a timely manner, following established procedures. Assist Sous Chefs in achieving sanitation and safety standards.

Patient Satisfaction :

Demonstrate and maintain a sense of urgency, accuracy, and quality to ensure patient satisfaction. Create a positive interaction and outcome with guests and staff by utilizing the interpersonal and customer service skills.

Communicate effectively, assure accuracy, food presentation, and diet compliance. Adhere to policies, guidelines and procedures.

Supervisory :

Assist in training and coaching staff, as assigned. Assume responsibility for food production in the absence of management.

Place daily food requisitions, as assigned. Track food waste, using established procedures. Follow procedures to ensure control of food and supplies.

Assist with inventory, as assigned. Set a high work ethic through hands-on examples and delegation of job-related duties.

Exhibit a positive, enthusiastic attitude, committed to a team effort.

EDUCATION :

Required : High school diploma or equivalent.

EXPERIENCE :

Required : Three years commercial cooking experience in a high volume food service environment. Catering experience would be a plus.

OTHER :

Must obtain a current Texas Food Handlers Certification within 30 days of entry into job.

It is the policy of The University of Texas MD Anderson Cancer Center to provide equal employment opportunity without regard to race, color, religion, age, national origin, sex, gender, sexual orientation, gender identity / expression, disability, protected veteran status, genetic information, or any other basis protected by institutional policy or by federal, state or local laws unless such distinction is required by law.