Hospital Cook II: Fast-Paced Patient Kitchen

Texas Health Resources; Rockwall (TX); On-site; USD 38,000 - 52,000; Full time

Benefits offered by this job

401k

PTO

Medical

Dental

Parental leave

Tuition reimbursement

Student loan repayment

Job summary

Texas Health Rockwall is seeking a Cook II in Food and Nutrition Services to join a fast-paced hospital kitchen. You will prepare hot and cold menu items, read recipes, and adjust portions to department standards, while maintaining quality, safety, and sanitation.

Responsibilities include daily production planning, HACCP adherence, proper labeling, and collaborating with the team to ensure timely service. A high school diploma and 2 years of high-volume food service experience are required.

Qualifications

• High school diploma or equivalent preferred.
• 2 years relevant experience in high-volume food service.
• FHC - Food Handlers Certificate within 30 days.
• Strong cooking skills with ability to prepare a variety of menu items consistently.
• Knowledge of food safety and sanitation standards.

Responsibilities

• Produce hot and cold menu items following recipes and department standards.
• Adjust recipes for quantity while maintaining quality and presentation.
• Suggest menu or recipe changes to avoid waste and meet safety standards.
• Organize work for maximum productivity using production sheets.
• Label and date foods per HACCP standards; follow temperatures and FIFO procedures.
• Keep kitchen and serving areas clean and sanitary; follow hand hygiene practices.

Skills

Strong cooking skills

Attention to detail

Teamwork

Time management

Stand for long periods

Lift up to 50 pounds

Education

High school diploma or equivalent

2 years relevant experience in high-volume food service

FHC - Food Handlers Certificate (within 30 days)

Job description

Texas Health Rockwall is seeking a Cook II in Food and Nutrition Services to join a fast-paced hospital kitchen. You will prepare hot and cold menu items, read recipes, and adjust portions to department standards, while maintaining quality, safety, and sanitation.

Responsibilities include daily production planning, HACCP adherence, proper labeling, and collaborating with the team to ensure timely service. A high school diploma and 2 years of high-volume food service experience are required.