Cook

Houston Methodist

Sugar Land (TX)

On-site

USD 30,000 - 40,000

Full time

14 days+

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Benefits offered by this job

Uniform provided

Job summary

Houston Methodist is looking for a skilled Cook in Sugar Land, Texas to deliver high-quality food services for patients, staff, and visitors. The Cook will ensure timely food preparation while adhering to safety and quality standards.

The ideal candidate should have prior cooking experience, a high school diploma, and a Food Handlers Permit. Responsibilities include preparing various meals and maintaining kitchen safety and sanitation. Join our mission to serve excellence in food and nutrition.

Qualifications

High School diploma or equivalent education (e.g., GED, verification of homeschool equivalency).
One year food service/cooking experience.
Food Handlers Permit from an accredited training course.

Responsibilities

Prepare hot and cold food according to set standards.
Ensure quality and freshness of all food items.
Assist in timely food preparation for service.

Skills

Food preparation

Communication

Safety techniques

Knowledge of Serve Safe guidelines

Ability to work in a team

Education

High School diploma or equivalent

Tools

Kitchen equipment

Job description

Job Overview

At Houston Methodist, the Cook position is responsible for ensuring a high volume/high quality food service setup/assembly for the customer (patients, staff and visitors) that is presented and served within the set standards. This position is responsible for both hot and cold food production, including seasoning, preparing, and cooking of various meats, vegetables, soups and sauces and on measuring and following recipes as well as garnishing and packaging. This position communicates with peers and management regarding hazards identified in the workplace and performs all duties and responsibilities projecting the Houston Methodist service image and support of the mission statement. The Cook position adheres with the HM Food and Nutrition Services Standards of Appearance and complies with relevant local Food Ordinances and federal and state regulatory agencies, reviewing and maintaining production records and cooling charts according to Hazard Analysis Critical Control Point (HACCP) guidelines. This 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 (e.g., GED, verification of homeschool equivalency, partial or full completion of post‑secondary education, etc.) preferred

Experience

One year food service/cooking experience

Licenses and Certifications (Required)

Food Handlers Permit – accredited food handler training course approved by the Texas Department of State Health Services (TXDSHS) or by the American National Standards Institute (ANSI)

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
Working knowledge of Serve Safe guidelines and Health department standards
Knowledge of kitchen food service equipment and sanitation principles
Basic understanding of buffet receptions, upscale plated menu items, volume batch cooking

Essential Functions

People Essential Functions

Interacts in a positive, professional manner with patients, family and staff. Communicates clearly and professionally to promote work efforts and problem resolution.
Works, in conjunction with the Sr Cook and Catering staff, ensuring the food is prepared on time, is of high quality, and transferred efficiently.
Notifies management appropriately with changes to menu items due to unforeseen events, e.g., spoilage, shortage, etc.
Contributes towards improvement of department scores for employee engagement, i.e., peer‑to‑peer accountability.

Service Essential Functions

Prepares food according to standardized recipes, menu, safe food handling and time schedule. Accurately completes cold and hot food preparation, as assigned.
Tastes food for palatability prior to each meal service to ensure highest quality.
Reviews menus in advance to ensure supplies are in‑house. Utilizes downtime for preparation of food items to ensure menus are ready at the specified time. Prepares food for the next day per retail or room service cycle menus. Prepares for scheduled catering events one day prior to event.
Portions food according to diet and recipe. Garnishes food as instructed by Sr Cook and/or management.

Quality/Safety Essential Functions

Inspects all foods for quality, freshness, and appearance. Ensures all food beyond the expiration date is discarded. Labels and dates all food items for storage. Ensures the proper rotation of food items.
Reports and corrects improper food, cooler and warmer temperatures. Assists Sr Cook in monitoring and recording temperatures of food and refrigeration.
Uses and follows all safety techniques in handling of equipment. Maintains proper sanitation in work area and equipment 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

Assists the Sr Cook or other responsible role with new food items from 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

On‑Call note: Employees may be required to be on‑call during emergencies (e.g., Disaster, Severe Weather Events, etc.) regardless of selection below.

Work Attire