Cook II - Room Service

Responsibilities

• Culinary Production, Recipe Compliance & Operational Support
• Prepare, cook, and present menu items for retail outlets and patient room service using standardized recipes and production sheets
• Rotate, store, and document food using FIFO while tracking leftovers, product transactions, and par levels
• Execute high-volume batch cooking, mise-en-place, and short-order production to meet service timelines
• Adjust preparation techniques to support therapeutic diets, modified textures, and wellness-driven menus
• Ensure food quality, taste, presentation, portioning, and temperature standards are consistently met
• Cross-cover across retail stations, catering, and room service to support departmental operations
• Assist with inventory, order requisitions, and food waste tracking per standard procedures

License and Certifications

• Required: Food Handlers Card
• Must obtain a current Texas Food Handlers Certification within 30 days

Education and Experience

• Required: High School Diploma or Equivalent
• Work Experience Required: Two years cooking experience or four years experience as waitstaff or Food Service Worker in a high-volume food service environment

Qualifications

• Preferred: SERVM - ServSafe Food Prot Mgr
• Successful completion of the MD Anderson apprenticeship program or 9 months completion of the program can be substituted for a maximum of one year of experience

Benefits

• Employer-paid medical coverage starting day one for employees working 30+ hours/week, plus optional group dental, vision, life, AD&D, and disability insurance
• Accruals for PTO and Extended Illness Bank, plus paid holidays, wellness, childcare, and other leave options
• Tuition Assistance Program after six months of service and access to extensive wellness, fitness, and employee resource groups
• Defined-benefit pension through the Teachers Retirement System, voluntary retirement plans, and employer-paid life and reduced salary protection programs