MD Anderson Cancer Center Cook I in Houston, Texas

Cook I

Location: United States, Texas, Houston, Houston (TX Med Ctr) at

Food & Dining at

Clinical Nutrition & Room Svc 710381

Requisition #: 109469

The University of Texas MD Anderson Cancer Center is ranked the nation’s top hospital for cancer care by U.S. News & World Report’s “Best Hospitals.” MD Anderson’s mission is to eliminate cancer in Texas, the nation and the world through exceptional programs that integrate patient care, research and prevention. Our mission also includes education for undergraduate and graduate students, trainees, professionals, employees and the public.

Cook I opportunities in Room Service. The ideal candidate must have one year related experience in a high volume food service environment or equivalent culinary education. Experience in a restaurant, hotel, or hospital would be a plus. Must be willing to work varied shift including weekends and holidays.

The primary purpose of the Cook I position is to produce quality food and beverages for patients. Production may be in quantity or cooked-to-order. Maintain quality and freshness of all food served in Patient Room Service. Produce and prepare all foods served in Patient Room Service. Follow standard practices, departmental policies and procedures and comply with regulatory requirements.

Key Functions

  1. Production
  • Demonstrates a sense of urgency for producing foods creating positive outcomes to ensure patient high satisfaction results.

  • Able to work in a high-pressure environment.

  • Demonstrate a keen sense of time management.

  • Possess ability to rapidly comprehend oral and/or written communication.

  • Exhibit positive, enthusiastic attitude. Committed to a team work effort.

  • Prep and prepare food for assigned station by ticket generated point of sale system.

  • Possess understanding of standard “mise en place” practices and “FIFO” rotation of food product to ensure freshness and high quality results.

  • Good knowledge of principles of quantity cooking.

  • Ability to prepare the preparation of special diets in accordance with formulas, recipes, and daily work charts. This involves careful weighing or measuring of ingredients and servings as required.

  • Must have proficient knife handling skills.

  • Must have proficient skill in short order cooking, garde manger, and large volume prep work.

  • Must have basic knowledge of production operations in a full service kitchen environment.

  1. Safety and Sanitation
  • Adhere to excellent sanitation practices including a clean as you go mindset, good personal hygiene.

  • Ability to maintain daily critical control points in respective areas under HACCP guidelines. Taking & documenting cooking, holding and stores temperatures.

  • Wearing all applicable PPE including but not limited to gloves, cutting glove, non-slip safety shoes, burn sleeves, masks, heavy duty cleaning aprons or gloves

  • Properly labeling all prepared and foods stored outside of it original packaging with Date of production, expiration date, and employee’s initials.

  • Practice safe work habits at all times to avoid injury to self and others.

  • Immediately report all suspicious occurrences and potential hazardous conditions or items that may need to a work order submitted to properly have things fixed.

  1. Patient Satisfaction
  • Create a positive interaction and outcome with guests and staff by utilizing the interpersonal and customer service skills.

  • Communicate effectively, assure accuracy, food presentation, and diet compliance.

  • Adhere to all departmental and institution policies, guidelines and procedures.

  • Produce food to order, accurately and with flavor profiles and eye appeal.

  • Possess understanding of standard mise en place practices and rotation of food product to ensure freshness and quality.

  • Demonstrate ability to produce quality a la carte food on a high volume.

  • Occasional rounding with patient and guests to perform service recovery or have additional insight to the entire scope of the department’s mission.

  1. Other Duties as assigned.


Required: None.

Preferred: High school diploma or equivalent. The ability to read and write the English language.


Required: One year related experience in a high volume full food service environment or equivalent culinary education or successful completion of the Dining Services Apprentice Program.

Preferred: Two years related experience in a high volume food service environment or equivalent culinary education.


Required: None

Preferred: None

Working Conditions:

This position requires:

Working in Office Environment

X No

__ Yes

Working in Patient Care Unit (e.g. Nursing unit; outpatient clinic)

_X _No

__ Yes

Exposure to human/animal blood, body fluids, or tissues

_ _No


Exposure to harmful chemicals

_ _ _No

X Yes

Exposure to radiation

_ X_No

__ Yes

Exposure to animals

_ X __No

__ Yes

Physical Demands:

Indicate the time required to do each of the following physical demands:

Time Spent

















Exposure to Hot & Cold Temperature extremes



Up to 10 lbs.


10lbs to 50 lbs.


More than 50 lbs.



Up to 10 lbs.


10lbs to 50 lbs.


More than 50 lbs.


Use computer/keyboard


It is the policy of The University of Texas MD Anderson Cancer Center to provide equal employment opportunity without regard to race, color, religion, age, national origin, sex, gender, sexual orientation, gender identity/expression, disability, protected veteran status, genetic information, or any other basis protected by institutional policy or by federal, state or local laws unless such distinction is required by law.