Cook II - Room Service

The University of Texas MD Anderson Cancer Center seeks a Cook II to support high-quality culinary production. The Cook II plays a critical role in preparing safe, accurate, and appealing meals for both retail guests and patients, ensuring compliance with dietary requirements and operational standards.

The Cook II at UT MD Anderson contributes directly to a mission-driven environment focused on exceptional care, research, education, and prevention. This Cook II role supports efficient kitchen operations, food safety, and patient satisfaction through precise execution of recipes, diet compliance, and teamwork across multiple service lines.

The ideal candidate brings a high school diploma or equivalent with strong experience in high-volume food service, including cooking or waitstaff roles. Preferred candidates hold a ServSafe Food Protection Manager certification, while all candidates must obtain a Texas Food Handlers Certification within 30 days. A background in healthcare or therapeutic diets, along with a commitment to accuracy and safety, will support success in this role.

Shift: 1:30pm - 10:00pm with rotating shift, weekends and holidays

Why Us?
Joining UT MD Anderson as a Cook II offers the opportunity to directly impact patient care and satisfaction through safe, high-quality meal preparation. This role provides a structured environment for skill development, cross-training, and collaboration with clinical and service teams, while supporting work-life balance and long-term career growth within a nationally recognized institution.
• 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.

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
Order Accuracy & Diet Compliance
• Prepare meals that meet physician-ordered diets, allergen restrictions, and preferences for retail and room service
• Validate menu selections, diet orders, tray tickets, and special requests before production and service
• Collaborate with dietitians, call center staff, and service teams to clarify diet specifications and resolve discrepancies
• Maintain high accuracy to ensure patient safety and satisfaction across service lines
• Confirm presentation, labeling, temperature, and accuracy before tray release
• Participate in departmental quality and performance initiatives, including QAPI, EDR, shift huddles, and rounding
Food Safety & Environmental Sanitation
• Comply with food safety, sanitation, and infection prevention standards including handwashing and glove use
• Monitor and document food temperatures, equipment performance, and sanitation logs
• Ensure proper storage, labeling, FIFO rotation, and allergen controls
• Maintain a clean, organized, and survey-ready kitchen environment
• Clean and sanitize equipment, utensils, and work areas during shifts and opening/closing routines
• Report equipment malfunctions and submit work orders via Facilities at extension 3-5000
• Maintain safe flow in tray lines and dish rooms, removing hazards and keeping walkways clear
• Complete sanitation assignments according to established procedures
Operational Support & Teamwork
• Work in a fast-paced environment while completing quality checks and verifying meal tray accuracy
• Communicate effectively with production, tray line, clinical, and service teams to meet delivery timelines
• Demonstrate flexibility, reliability, urgency, and a team-oriented approach
• Document production, leftovers, and transactions; assist with inventories and waste reduction
• Maintain par levels of non-food items required for tray assembly and service
• Complete basic computer tasks including reading reports and entering data
• Train team members as assigned
Other Duties
• Perform additional duties including cross-training, shift or location changes, and operational support