Cook

Houston, TX, USA|

Job Overview

Work Schedule

On-call

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Uniform allowance

Employee engagement programs

Professional development opportunities

Catering event experience

Job Description

This opportunity is with a well-established food service operation, specializing in providing high-quality meal preparation and catering services. The company operates within an environment that prioritizes safety, quality, and customer satisfaction, particularly serving healthcare or institutional settings where food safety and nutrition are of utmost importance. As part of a dedicated kitchen team, this position plays a critical role in supporting the culinary functions by preparing food according to standardized recipes and health department guidelines, ensuring all meals meet a high standard of taste and presentation. The company values employee engagement, skill development, and innovation, providing a positive and professional... Show More

Job Requirements

High school diploma or equivalent education preferred
Minimum one year food service or cooking experience
Valid Food Handlers Permit issued by Texas Department of State Health Services or American National Standards Institute
Demonstrated skills and competencies in safe job performance
Proficient English communication skills
Ability to work professionally with patients, physicians, families, and co-workers
Knowledge of food safety, handling, and sanitation practices
Ability to follow safety techniques and proper equipment use
Willingness to wear department-approved uniform
Ability to be on-call during emergencies if required
No travel required within or outside Houston Metropolitan area

Job Qualifications

High school diploma or equivalent preferred
One year of food service or cooking experience required
Valid Food Handlers Permit from TXDSHS or ANSI
Proficient in English speaking, reading, and writing
Knowledge of Safe Serve guidelines and health department standards
Working knowledge of kitchen food service equipment and sanitation principles
Basic understanding of buffet receptions, plated upscale menus, and volume batch cooking