COOK

Description

Company Overview

Located in the heart of Dallas, Texas Institute for Surgery (TIS) is a state-of-the-art surgical hospital dedicated to providing the best in surgical services in combination with renowned patient care. Our facility has nine OR's, three pain management/lithotripsy treatment rooms and CT scan radiology services. There are also nine patient and family-friendly inpatient rooms for longer recovery needs.

TIS was founded and is jointly owned by a select group of highly-acclaimed Dallas surgeons and Texas Health Presbyterian Dallas.

TIS surgeons specialize in orthopedic surgery, back and spine surgery, pain management, ENT procedures, plastic surgery, foot and ankle surgery, urological surgical care, sports medicine and other specialties.

Purpose: Performs food preparation activities in the Nutrition Services Department. Works under the moderate supervision of the Director of Quality, Risk Management with moderate latitude for the use of initiative and independent judgment. Work involves food preparation, cooking, therapeutic diet preparation and maintaining proper sanitation and safety regulations in cleaning and maintenance of work area. Responsible for temperature charts, HACCP forms, and other records as required by the department. Must understand that duties, location of work, and shift patterns are subject to change as determined by the Director of Quality, Risk Management to meet the needs of the hospital.

Essential Duties and Responsibilities:

1. Prepares food and modified diet items on the menu within a specified schedule to ensure that the proper types and quantities of food are on hand for service to the patients and staff.
2. Administers patient menus.
3. Demonstrates a cooperative and supportive manner in working with the Director, staff and the public in order to facilitate work and flow of information for the needs of the patient and other employees.
4. Ensure daily duties are completed and notifies the Director if problems arise.
5. Cleans and sanitizes all equipment and work areas to ensure that all applicable cleaning and sanitation standards are met at all times; collects, washes, and sanitizes all dishes,
6. Stocks all the food levels that are needed patients.
7. Prepares catering items for events.
8. Attends mandatory training and departmental training to ensure competence and development.
9. Orders and retrieves supplies as needed.
10. Other duties as assigned.
11. Works within the scope of practice.

Qualifications

POSITION QUALIFICATIONS: 

1. High School diploma or equivalent required; some college coursework preferred; some form of culinary training.
2. Serve Safe or equivalent certification.

Experience:

1. Minimum 2 years of cooking experience in institutional or commercial food service
2. 1 year experience working in a leadership capacity preferred

 Key Skills:

1. Computer literate, with experience in MS office
2. Excellent verbal and written communication skills
3. Skills with a knife
4. Knowledge of commercial or institutional food preparation using established recipes and procedures