Cook Health Care

FMG - Food Management Group, Inc.; Katy (TX); On-site; USD 2,066,000 - 2,755,000; Full time

Job summary

FMG - Food Management Group, Inc. is seeking a hospital cook responsible for preparing meals for patients, staff, and guests under the Food Services Director. This role also provides general supervision of the Food Service Department in the absence of the Director.

You will plan meals, prepare foods to specification, and ensure safety and sanitation in a fast-paced clinical setting. On-site, full-time position with immediate hire pending background checks.

Qualifications

• Must be able to read and write and follow written and oral instructions.
• Must be familiar with foods and preparation methods.
• Must know proper cooking methods and temperatures.
• Must time vegetable cooking to preserve quality and flavor.
• Two years of training or experience in large-scale institutional food prep.
• Must have formal or on-the-job training in cooking, quantities, requisitioning, storage, kitchen management and sanitation.

Responsibilities

• Reviews menus to determine quantities of meats, vegetables, soups, desserts, and salads.
• Plans cooking schedule with the Director to meet service times.
• Prepares cooking and seasoning of food items for each meal.
• Measures and mixes ingredients using kitchen utensils to make sauces, soups, stews, casseroles and desserts.
• Bakes, roasts, broils and steams meats, fish and other foods.
• Checks temperatures and uses a thermometer to ensure proper cooking.
• Assists with weekly food and supply orders.
• Supervises and cooperates with others on the line.
• Maintains a clean, neat and orderly cooking area.
• Follows hospital dress codes and adapts to workload changes.

Skills

Reading & writing

Food preparation knowledge

Cooking methods

Cooking temperatures

Time management

Team supervision

Sanitation & safety

Transportation

Education

Large-scale food prep experience

Tools

Blenders

Mixers

Grinders

Slicers

Job description

Summary

Under the supervision of the Food Services Director, the cook is responsible for the preparation of food for patients, employees, and guests. Also responsible for the general supervision of the Food Service Department in the absence of the Food Service Director.

Reporting Relationships

• Immediate Supervisor: Dietary Coordinator B. Supervision Exercised: None
• Interrelationships: Facility personnel, patients, patient family members, guests, and vendors.

Required Knowledge, Skills and, Abilities

• Must be able to read and write and make simple calculations, and follow written and oral instructions.
• Must be thoroughly familiar with foods and preparation methods.
• Must know the proper methods and cooking temperatures for best utilization and yield of meats and other foods.
• Must be able to space and time the cooking of vegetables so that their nutritional quality, flavor, and appearance are preserved by not having to hold them too long before the service.
• Two (2) years of training or experience in large scale commercial or institutional food preparation.
• Must have had some formal or on the job training in food preparation in cooking, estimating quantities for food needed, in requisitioning and storage of food and supplies, in general, kitchen management, and in principles and management of sanitation and safety in handling food and equipment.

Duties and Accountabilities

• Reviews menus to determine type and quantities of meats, vegetables, soups, salads, and desserts to be prepared. Follows production sheet from the Food Service Director.
• Plans cooking schedule in conjunction with Director to ensure that food will be ready at specified times. Confers with Director regarding modified diet preparations and use of leftovers.
• Prepares cooking and seasoning of food items for each meal.
• Measures and mixes ingredients according to the recipe, using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, and slicers to make sauces, soups, stews, casseroles, and desserts.
• Bakes, roasts, broils and steams meats, fish and other foods.
• Observes and tastes foods being cooked and adds ingredients or seasoning to improve flavor or texture as needed.
• Procures foodstuff from refrigerator, freezer or other storage areas.
• Carves portions of meat, fish, and fowl for individual servings. Portions servings according to menu combinations or orders for patients.
• Preparation of all food in sufficient quantities to cover all service requirements.
• Tests food being cooked by testing, smelling and/or using a food thermometer to determine that it is cooked. Adjusts heat controls and timers on ovens, grills, etc. As required.
• Checks temperatures of the food prepared to ensure proper temperatures for service.
• Assists by placing weekly food and supply orders accurately by guidelines established by the Food Service Director.
• Ability to supervise and work cooperatively with others.
• Provides assistance on serving line.
• Maintains the cooking area in a clean, neat, and orderly manner.
• Always observe the hospital and dietary dress codes.
• Responds to changes in workload schedule as necessary; continually uses time in a productive manner.

Additional Requirements

• Must have a clean background and be able to pass drug screens.
• Must pass criminal background and drug test.
• Must have background and drug test.
• Must have transportation.
• Must be ready for immediate hire pending background and drug test.