Prep Cook FT

USMD Hospital at Arlington; Arlington (TX); On-site; USD 17,000 - 25,000; Full time

Job summary

USMD Hospital at Arlington is seeking a prep cook to support our hospital cafeteria operations. The role involves trimming and preparing ingredients, cooking and assembling dishes, and maintaining a clean, compliant kitchen environment.

The ideal candidate has a high school diploma or GED, and a valid Food Handler Certification, with 3+ years of hospital cafeteria experience. The position requires reliable, efficient teamwork in a fast-paced setting.

Qualifications

• High school diploma/GED equivalent.
• Food Handler Certification.
• 3+ years’ experience in cafeteria setting, preferably in hospital.

Responsibilities

• Complete all prep tasks from the list provided by the cook or kitchen leaders.
• Label and stock ingredients on accessible shelves.
• Wash, chop and sort fruits, vegetables, and meats.
• Measure quantities of seasonings and cooking ingredients.
• Parboil foods, reduce sauces and start first steps in various dishes.
• Clean dishes, wash utensils, take out trash and sanitize kitchen.
• Adhere to nutrition and sanitary regulations and standards.
• Track ingredient inventory and coordinate with kitchen staff to order resupply.
• Perform other related duties as assigned.

Skills

Food preparation

Kitchen safety

Education

High school diploma/GED equivalent

Job description

Job Purpose

Prep Cooks perform various food preparation, cooking and cleaning tasks to ensure the kitchen remains efficient in creating and delivering to internal and external customers.

Education & Qualifications

High school diploma/GED equivalent.

Required Licenses/Certifications

Food Handler Certification

Work Experience

3 or more years’ experience in cafeteria setting, preferably in hospital

Physical Demands & Working Conditions

The physical demands described here are representative of those that must be met by an employee to successfully to perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee is regularly required to lift up to 50 pounds and push or pull heavy objects using up to 50 pounds of force. The employee is frequently required to sit for extended periods of time. Ability to stand and/or walk for extended periods of time. Ability to use fine motor skills to operate office equipment and/or machinery. Ability to utilize full range of body motion in occasionally handling and lifting patients. Ability to properly drive and operate a vehicle between multiple clinic locations. Ability to receive and comprehend instructions verbally and/or in writing. Ability to use logical reasoning for simple and complex problem solving. Requires Normal visual acuity and hearing. Potential for exposure to bodily fluids.

Special Requirements

Verbal and writing ability required to communicate effectively in informing employees of activities and policies. Numerical ability required. Ability to receive, comprehend, and carry out instructions; ability to work safely with equipment, supplies, and materials; ability to comply with attendance requirements; ability to comply with Human Resource policies.

Essential Duties and Responsibilities

• Completing all tasks, in order, on the prep list from the cook or other kitchen leaders.
• Labeling and stocking all ingredients on easily accessible shelves.
• Washing, chopping and sorting ingredients like fruits, vegetables and meats.
• Measuring quantities of seasonings and other cooking ingredients.
• Parboiling food, reducing sauces and starting first steps in various dishes.
• Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen.
• Adhering to all relevant nutrition and sanitary regulations and standards.
• Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply.
• Performs all other related duties as assigned.