Cook jobs at MorningStar Senior Living - 1225 jobs

Performs assigned duties under the direct supervision of the Dietary Manger. Prepares patient and guest trays in compliance with dietary specifications prudent to all diets. Cleans and sanitizes utensils, equipment, and station after each mealtime and as required. Assist with tray line service for patients, employees and guests. Assures patients receive proper diets as ordered. Communicates with the Dietary Manager and the Registered Dietician on a regular basis to ensure trays are delivered at appropriate times with the appropriate diets. Must have or be willing to get a serv safe certification.

To ensure high quality and timely meal production and meal service. The cook will also work to ensure that state and federal required documentation is completed and organized. Additionally, this employee will ensure high standards of hygiene and cleanliness are consistently maintained within the Culinary Department. Education: High School diploma, or equivalent, is required. Experience: Willing to train the right person. Minimum of two years in high volume food preparation, or equivalent training, preferred. Willing to train the right person. Licenses/Certification: "Safe-Serve" manager certification, or willingness to enroll in HACCP training, required. Must be eligible for a Colorado Driver's License; valid Colorado Driver's License required within six (6) months of employment and maintained current thereafter. Physical Requirements Occasionally - Walking, sitting, change position, reaching, reach across midline, feeling, crouching, stooping, stairs lifting/lowering 50 lbs, carrying 20 lbs, pushing/pulling 50 lbs Frequently - Standing, handling, pinching Continuously - See with corrective eyewear, hear clearly with assistance Shift - 8 Hours Schedule - Day Status - FT Compensation: $18.00 - $23.40/hr, depending on experience. There is no deadline to apply for this position; we are accepting applications on an ongoing basis until a finalist is selected. Your total compensation goes beyond the number on your paycheck. Gunnison Valley Health provides generous leave, health plans and retirement contributions that add to your bottom line. Benefits Eligibility Medical, dental, vision, health care FSA, dependent care FSA, and Lifestyle Spending Account: All active employees working 40 or more hours per pay period in a Full Time or Part Time position are eligible for benefits on the first of the month after hire. Full Time staff are automatically enrolled in 401A plan as of date of hire. Life and AD&D insurance: All active employees working 40 or more hours per pay period are eligible for benefits on the first of the month after hire date. Short-term and long-term disability: All active employees working 60 or more hours per pay period are eligible for benefits on the first of the month after hire date.

To ensure, in conjunction with the Culinary Manager and Production Supervisor, high quality and timely meal production and meal service. The cook will also ensure that state and federal required documentation is completed and organized. Additionally, this employee will ensure high standards of hygiene and cleanliness are consistently maintained within the Culinary Department. This position is an as needed bases. You will be required to work at least 8 hours a month. Education: High School diploma, or equivalent, is required. Experience: Willing to train the right person. Minimum of two years in high volume food preparation, or equivalent training, preferred. Willing to train the right person. Licenses/Certification: "Safe-Serve" certification, or willingness to enroll in HACCP training, required. Must be eligible for a Colorado Driver's License; valid Colorado Driver's License required within six (6) months of employment and maintained current thereafter. Shift - Varied Schedule - Varied Status - Temporary Position Compensation: $18.00 - $23.40/hr, depending on experience. Occasionally - Walking, sitting, change position, reaching, reach across midline, feeling, crouching, stooping, stairs lifting/lowering 50 lbs, carrying 20 lbs, pushing/pulling 50 lbs Frequently - Standing, handling, pinching Continuously - See with corrective eyewear, hear clearly with assistance Benefits Eligibility Full Time, Temporary staff are eligible for health insurance the first day of the month following start date as well as eligibility for the State of Colorado paid sick leave program.

To ensure, in conjunction with the Culinary Manager and Production Supervisor, high quality and timely meal production and meal service. The cook will also ensure that state and federal required documentation is completed and organized. Additionally, this employee will ensure high standards of hygiene and cleanliness are consistently maintained within the Culinary Department. This position is an as needed bases. You will be required to work at least 8 hours a month. Education: High School diploma, or equivalent, is required. Experience: Willing to train the right person. Minimum of two years in high volume food preparation, or equivalent training, preferred. Willing to train the right person. Licenses/Certification: "Safe-Serve" certification, or willingness to enroll in HACCP training, required. Must be eligible for a Colorado Driver's License; valid Colorado Driver's License required within six (6) months of employment and maintained current thereafter. Shift - Varied Schedule - Varied Status - Temporary Position Compensation: $18.00 - $23.40/hr, depending on experience. Occasionally - Walking, sitting, change position, reaching, reach across midline, feeling, crouching, stooping, stairs lifting/lowering 50 lbs, carrying 20 lbs, pushing/pulling 50 lbs Frequently - Standing, handling, pinching Continuously - See with corrective eyewear, hear clearly with assistance Benefits Eligibility Full Time, Temporary staff are eligible for health insurance the first day of the month following start date as well as eligibility for the State of Colorado paid sick leave program.

To ensure high quality and timely meal production and meal service. The cook will also work to ensure that state and federal required documentation is completed and organized. Additionally, this employee will ensure high standards of hygiene and cleanliness are consistently maintained within the Culinary Department. Education: High School diploma, or equivalent, is required. Experience: Willing to train the right person. Minimum of two years in high volume food preparation, or equivalent training, preferred. Willing to train the right person. Licenses/Certification: "Safe-Serve" manager certification, or willingness to enroll in HACCP training, required. Must be eligible for a Colorado Driver's License; valid Colorado Driver's License required within six (6) months of employment and maintained current thereafter. Physical Requirements Occasionally - Walking, sitting, change position, reaching, reach across midline, feeling, crouching, stooping, stairs lifting/lowering 50 lbs, carrying 20 lbs, pushing/pulling 50 lbs Frequently - Standing, handling, pinching Continuously - See with corrective eyewear, hear clearly with assistance Shift - 8 Hours Schedule - Day Status - FT Compensation: $18.00 - $23.40/hr, depending on experience. There is no deadline to apply for this position; we are accepting applications on an ongoing basis until a finalist is selected. Your total compensation goes beyond the number on your paycheck. Gunnison Valley Health provides generous leave, health plans and retirement contributions that add to your bottom line. Benefits Eligibility Medical, dental, vision, health care FSA, dependent care FSA, and Lifestyle Spending Account: All active employees working 40 or more hours per pay period in a Full Time or Part Time position are eligible for benefits on the first of the month after hire. Full Time staff are automatically enrolled in 401A plan as of date of hire. Life and AD&D insurance: All active employees working 40 or more hours per pay period are eligible for benefits on the first of the month after hire date. Short-term and long-term disability: All active employees working 60 or more hours per pay period are eligible for benefits on the first of the month after hire date.

SCHEDULE: 0630-1500 WEEKEND ROTATION: Every 3rd Weekend Performs a variety of duties related to the production and serving of food to patients, residents, staff, visitors, and special functions. Functions as a member of the department's team to continuously improve services. Minimum knowledge, skills, and abilities: * Ability to read and communicate effectively in English. * Prior experience in a food service setting. * Ability to organize tasks and work in a busy environment. * Ability to work with little or no supervision. * Ability to follow detailed instruction.

US:NV:Carson City Patient Food Services Per Diem Variable Shift About Carson Tahoe Health CTH is a not-for-profit healthcare system with 240 licensed acute care beds, fully accredited by the Center for Improvement in Healthcare Quality (CIHQ). CTH was voted 5th most beautiful hospital in the nation nestled among the foothills of the Sierra Nevada in North Carson City and only a short drive away from world-famous Lake Tahoe & Reno. We serve a population of over 250,000 and feature two hospitals, two urgent cares, an emergent care center, outpatient services and a provider network with 19 regional locations. Summary Performs general cooking duties according to hospital standards such as production preparation, service setup, utilization of leftovers and trayline service. Assists with special function/catering hot food production and kitchen sanitation. Responsibilities * Operates large-volume cooking equipment such as griddles, grills or deep fryers. * Prepares, washes and cuts food to be cooked. * Prepares and cooks food according to instructions provided on food order slips or through verbal directions; verifies the quality and quantity of all orders. * Multitasks by cooking several different orders at once, ensuring that all items are prepared in accordance with customer instructions. * Maintains overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, dishes and utensils. * Assures food is brought up to correct temperatures for service and consistently logs these temperatures in designated area of production sheet. Log refrigerator/freezer temperatures. Keeps all foods at safe temperature and applies HACCP standards in food handling. * Follows safe operation/cleaning of slicer, knives and cooking equipment * Keeps work area clean and free of debris on floors. Adheres to the separation of cooked food vs raw food and follows proper food storage and hand washing * Assists in receiving and stock inventory as needed * Assists with catering or special functions as assigned * Performs other related duties as assigned. Qualifications Required: * One (1) year prior food service and public contact experience. Preferred: * High school diploma or equivalent * One (1) year training/working in food service industry or culinary institute Top 5 Reasons to Live in Carson City, Nevada * Live, work and play in one of the most beautiful regions in the world * Enjoy an array of outdoor activities world class skiing, golf, camping, mountain biking, hiking, water skiing, kayaking, hunting and fishing * Just next door is Beautiful Lake Tahoe * We are minutes from Reno known as the 'biggest little city in the world' - Fine dining, nightlife, shopping and home to the University of Nevada Reno. * Family friendly atmosphere with affordable housing & excellent school system Our Benefits * No State Income Tax * Medical, Dental, Vision, FSA, Telehealth * Paid Time Off, Mental Health, and Volunteer Days * 100% Vested 401K & Roth with Company Contribution * Tuition Reimbursement * Referral Bonuses * On Site Education & Certification Programs * Base Wage Increases for Relevant Advanced Degrees * Free Calm App Subscription

Tri-City Medical Center has served San Diego County's coastal communities of Carlsbad, Oceanside and Vista, as well as the surrounding region for more than 60 years and is one of the largest employers in North San Diego County. Tri-City is administered by the Tri-City Healthcare District, a California Hospital District. As a full-service acute care public hospital with over 500 physicians practicing in over 60 specialties, Tri-City is vital to the well-being of our community and serves as a healthcare safety net for many of our citizens. The hospital has received a Gold Seal of Approval from the Joint Commission showcasing a commitment to safe and effective patient care for the residents of the community. Tri-City Medical Center prides itself on being the home to leading orthopedic, spine and cardiovascular health services while also specializing in world-class robotic surgery, cancer and emergency care. Tri-City's Emergency Department is there for your loved ones in their time of need and is highly regarded for our heart attack and stroke treatment programs. When minutes matter, Tri-City is your source for quality compassionate care close to home. Tri-City partners with over 90 local non-profit and community organizations as part of our COASTAL Commitment initiative. Together we are helping tackle some of our communities' pressing health and social needs. Position Summary: Cooks excellent, wholesome, and quality food products for patients, hospital employees, visitors, and catering events by following standardized recipes and maintaining set standards of sanitation, personal hygiene, and safety. Major Position Responsibilities: The position characteristics reflect the most important duties, responsibilities and competencies considered necessary to perform the essential functions of the job in a fully competent manner. They should not be considered as a detailed description of all the work requirements of the position. The characteristics of the position and standards of performance may be changed by TCMC with or without prior notice based on the needs of the organization. * Maintains a safe, clean working environment, including unit based safety and infection control requirements. * Bakes, roasts, broils, and steams meat, fish, vegetables and other foods as required. Slices or portions food for serving. Prepares sufficient quantities of food in accordance with the menu utilizing accepted sanitary standards and standardized recipes. * Practices portion control, according to established standards. Ensures proper food storage and elimination of waste. Plans cooking schedule so foods will be ready at specified times. Tests and tastes foods being prepared according to approved methods. * Checks and ensures safe food temperatures for storing and serving food. Checks for indications of the presence of vermin, insects, and mold and the deterioration of foodstuffs. * Cleans and sanitizes work area as appropriate and completes daily cleaning assignments. Ensures cleanliness and safe handling of cooking equipment and working utensils. Records amount of food prepared and left over on production sheets. * Assembles trays at a reasonable rate with appropriate plate presentation. * Assists in production planning by providing input at production meetings (i.e., forecasting needs, assisting in standardized recipe development). Qualifications: * Manual dexterity required to manipulate and operate kitchen utensils and equipment skillfully. * Numerical ability required in calculating recipe yields. Form perception and color discrimination required to detect differences in appearances of food indicating completion of cooking time, deterioration or contamination. * Comprehensive knowledge of food items. Knowledge and able to demonstrate consistent practice of food safety/sanitation guidelines (i.e. HACCP/ServSafe). * Required to read and understand written instructions, recipes and labels and to communicate with supervisors and food production employees. * Two years experience in hospital, institutional, or restaurant food preparation, required. * One year experience as a cook or assistant cook, preferred. Education: * High school graduate or equivalent experience, preferred. Certification: * Culinary certification preferred. * Food Handler card required within 6 months of employment. Each new hire candidate who is offered employment must pass a physical evaluation, urine drug screen and pre-employment background checks before starting work. * Salary/Hourly Wage range based on experience. To protect the health of patients and staff, and to comply with the new State of California mandates, all job offers are contingent on the successful engagement in the TCMC COVID-19 vaccination program (fully vaccinated with documented proof or approved exception/deferral.) TCHD is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex (including pregnancy, sexual orientation, or gender identity/expression), age, marital status, status as a protected veteran, among other things, or status as a qualified individual with a disability.

The Food Service Cook performs a variety of tasks that facilitate the preparation and service of nutritious food to patients, staff and visitors. Schedule: PRN (As Needed) Variable Days 8 Hour Shifts Compensation: $21.20/hr +DOE PRN Differential Weekend Differential ESSENTIAL FUNCTIONS, DUTIES AND RESPONSIBILITIES: Performs routine duties related to preparation and serving of food. Must become knowledgeable on how to use special diet manual for patient menus. Assist in supervising dietary functions and personnel in the absence of the kitchen manager. Prepares food for cooking by washing, peeling, shredding, slicing and mixing of various food items. Plan food production to coordinate with meal serving hours so that quality, texture, temperature and appearance of food are preserved. Operates dishwasher or assists with washing/sterilizing dishes, glassware, silverware, utensils, pots pans, etc. Serves food in cafeteria for visitors and staff following dietary sanitary and safety guidelines. Plate meals on patient tray assembly line following menu directives for determining food items for each tray. Follows Standard Precautions using personal protective equipment as required. Performs telephone, clerical, stocking and inventory duties as assigned. Maintain confidentiality of all work information. Demonstrates ability to function successfully in a team-oriented environment. Other duties as assigned. ADDITIONAL RESPONSIBILITIES: Meet annual education requirements. Full time position, 40 hours per week. QUALIFICATIONS (Required): High School graduate or equivalent. Prior cooking in food service and cashier experience required. Skill and ability to use all kitchen equipment. Ability to read, write and carry out instructions. Good interpersonal and communication skills. ADDITIONAL DESIRED QUALIFICATIONS: Institutional food service experience. Certified Chef. Current ServSafe Certificate. PHYSICAL DEMANDS: Medium- Heavy: Lift: 60 lbs from floor to waist height using proper body mechanics. Lift: 50 lbs from waist height to shoulder height using proper body mechanics. Carry: 60 lbs 40 feet. Push: 60 lbs of force 35 feet. Pull: 60 lbs of force 35 feet. MACHINERY AND EQUIPMENT: Must be able to operate normal business machinery and equipment, as well as kitchen and food and nutrition specific machinery and equipment (ex. oven/stove, grill, dishwashing machine, refrigerator/ freezer, warmer, food carts, trays, etc.) EXPOSURE: Occasional exposure to contact with chemicals, moving objects, confined spaces, slippery surfaces, extreme temperatures and noise. Rare exposure to blood and body fluids.

The primary responsibility of the Retail Cook is to provide the highest quality of service to all customers. The Retail Cook prepares quality food items to be served to patients and/or customers in our different venues. SHIFT & SCHEDULE: Fulltime, Weekdays, 5:00am to 1:30pm, and rotating weekends ESSENTIAL FUNCTIONS/PERFORMANCE EXPECTATIONS Must be able to consistently produce quality products according to established recipes and standards of quality. Ensures all items are visually and consistently attractive as observed by the supervisor on duty. Communicate potential problems with supervisor on duty when necessary. Maintains a safe, clean workspace and completes additional cleaning duties as assigned. Ensures safe food handling practices are followed according to HACCP and regulatory agency requirements. Completes all task list and HACCP logs in JOLT as assigned. Ability to read and follow standardized recipes. Ensures production of assigned products is completed in a timely manner for retail operations, patient meals, and special functions. EDUCATION AND EXPERIENCE: High school graduate or equivalent is preferred but not required. Prior experience in related food and beverage service and food preparation positions is a plus. Must be able to effectively communicate information and respond to questions. PHYSICAL REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential responsibility satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The individual must be able to: Ø Stand, walk, sit, stoop, reach, lift, see, speak and hear. Lifting is limited to 35 lbs. for clinical staff and to 50 lbs. for non-clinical staff. The individual must use an assisted-lift device or get another individual(s) to assist with the lift that is over these maximum limits.

Cook Senior Star is Seeking a FULL-TIME COOK Minimum of 2 Years of Experience Required At Senior Star, we believe in creating purposeful moments of connection with our residents, their guests, and fellow associates. As a Cook, you'll play a vital role in providing legendary service through delicious and thoughtfully prepared meals. While this role can be fast-paced and demanding, it's equally rewarding when you see the joy your efforts bring to others. Why Choose Senior Star? We offer a supportive and inclusive workplace where your hard work is appreciated, and your growth is encouraged. Here's what we offer: Competitive Pay Health and Wellness Benefits for all Full-Time and Part-Time associates Medical, Dental, and Vision benefits for Full-Time associates 401(k) Program Paid Time Off/Vacation Time for all Full-Time associates Paid Parental Leave Employer-Paid Short-Term Disability Staff Development Courses & Free Online Training Tuition Reimbursement Reduced-Cost Meals While Working Flexible Scheduling (Full-Time, Part-Time, and PRN shifts available) Paid Training Bonus Programs, including Safety Incentives, Occupancy Bonuses, and Referral Bonuses Recognized as a Great Place to Work by Fortune Magazine A workplace focused on employee engagement and success Your Responsibilities as a Cook: Prepare high-quality meals using the resources provided while staying within budget. Ensure safe equipment usage and follow all health department, safety, and infection control guidelines. Maintain the serving line in optimal condition before service begins. Present plates beautifully and provide prompt, exceptional service. Promote the safety and satisfaction of our residents. Contribute to the leasing and marketing success of the community by ensuring meals enhance the dining experience. Join Us and Make a Difference! At Senior Star, your work will positively impact the lives of our residents and create a lasting legacy. If you're passionate about providing exceptional dining experiences and thrive in a fast-paced environment, we'd love to have you on our team. Apply today and let's cook up something amazing together! #INDELM

At Houston Methodist, the Cook position is responsible for ensuring a high volume/high quality food service setup/assembly for the customer (patients, staff and visitors) that is presented and served within the set standards. This position is responsible for both hot and cold food production, including seasoning, preparing, and cooking of various meats, vegetables, soups and sauces and on measuring and following recipes as well as garnishing and packaging. This position communicates with peers and management regarding and hazards identified in the workplace and performs all duties and responsibilities projecting the Houston Methodist service image and support of the mission statement. The Cook position adheres with the HM Food and Nutrition Services Standards of Appearance and complies with relevant local Food Ordinances and federal and state regulatory agencies, reviewing and maintaining production records and cooling charts according to Hazard Analysis Critical Control Point (HACCP) guidelines. This position may be asked to assist in other food and nutrition service areas, as needed. FLSA STATUS Non-exempt QUALIFICATIONS EDUCATION * High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.) preferred EXPERIENCE * One year food service/cooking experience LICENSES AND CERTIFICATIONS Required * Food Handlers Permit - Various Issuers Accredited food handler training course approved by the Texas Department of State Health Services (TXDSHS) or by the American National Standards Institute (ANSI) SKILLS AND ABILITIES * Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through ongoing skills, competency assessments, and performance evaluations * Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patient or employee safety or security * Ability to effectively communicate with patients, physicians, family members and co-workers in a manner consistent with a customer service focus and application of positive language principles * Working knowledge of Serve Safe guidelines and Health department standards * Knowledge of /kitchen food service equipment and sanitation principles * Basic understanding of buffet receptions, upscale plated menu items, volume batch cooking ESSENTIAL FUNCTIONS PEOPLE ESSENTIAL FUNCTIONS * Interacts in a positive, professional manner with patients, family and staff. Communicates clearly and professionally to promote both work efforts and problem resolution. * Works, in conjunction with the Sr Cook and Catering staff, ensuring the food is prepared is on time, is of high quality, and transferred efficiently. * Notifies management appropriately with changes to menu items due to unforeseen events, i.e. spoilage, shortage, etc. * Contributes towards improvement of department scores for employee engagement, i.e. peer-to-peer accountability. SERVICE ESSENTIAL FUNCTIONS * Prepares food according to standardized recipes, menu, safe food handling and time schedule. Accurately completes cold and hot food preparation, as assigned. * Tastes food for palatability prior to each meal service to ensure highest quality. * Reviews menus in advance to ensure supplies are in-house. Utilizes downtime for preparation of food items to ensure menus are ready at the specified time. Prepares food for the next day per retail or room service cycle menus. Prepares for scheduled catering events one day prior to event. * Portions food according to diet and recipe. Garnishes food as instructed by Sr Cook and/or management. QUALITY/SAFETY ESSENTIAL FUNCTIONS * Inspects all foods for quality, freshness, and appearance. Ensures all food beyond the expiration date is discarded. Labels and dates all food items for storage. Ensures the proper rotation of food items. * Reports and corrects improper food, cooler and warmer temperatures. Assists Sr Cook in monitoring and recording temperatures of food and refrigeration. * Uses and follows all safety techniques in handling of equipment. Maintains proper sanitation in work area and equipment to comply with all federal and state regulatory agencies, including local Health Department, Fire Department, DNV, etc., cleaning immediate work area concurrently and cleaning large equipment per posted cleaning schedule. FINANCE ESSENTIAL FUNCTIONS * Practices good cost control through the proper use and storage of food, supplies, and equipment. Minimizes food waste through proper usage. * Utilizes resources with cost effectiveness and value creation in mind. Self-motivated to independently manage time effectively and prioritize daily tasks, assisting coworkers as needed. GROWTH/INNOVATION ESSENTIAL FUNCTIONS * Assists the Sr Cook or other responsible role with new food items from the creation to making it a menu item. * Seeks opportunities to identify self-development needs and takes appropriate action. Ensures own career discussions occur with appropriate management. Completes and updates the My Development Plan (MDP) on an ongoing basis. SUPPLEMENTAL REQUIREMENTS WORK ATTIRE * Uniform: Yes * Scrubs: No * Business professional: No * Other (department approved): Yes ON-CALLNote that employees may be required to be on-call during emergencies (ie. Disaster, Severe Weather Events, etc) regardless of selection below. * On Call* No TRAVELTravel specifications may vary by department * May require travel within the Houston Metropolitan area No * May require travel outside Houston Metropolitan area No Company Profile: Houston Methodist Cypress Hospital, Houston Methodist's eighth hospital, opened in the first quarter of 2025 in a prime location in the heart of the rapidly growing U.S. 290 corridor. It incorporates the most advanced technology available, featuring innovations designed to enhance communication between patients, physicians, staff and families. The facility combines state-of-the-art technology with world-class clinicians, creating an unparalleled experience for patients, employees and physicians. APPLY Join Our Talent Network Featured Jobs * Registered Nurse - Med/Surg Observation Location: Houston Methodist The Woodlands Hospital, The Woodlands, TX FLSA STATUS Non-exempt QUALIFICATIONS EDUCATION Graduate of education program approved by the credentialing body for the required credential(s) indicated below in the Certifications, Licenses and Registrations section EXPERIENCE Twelve months registered nurse experience in a healthcare environment LICENSES AND CERTIFICATIONS Required RN - Registered Nurse - Texas State Licensure - … * RN II Oncology Out Patient Infusion Center Location: Houston Methodist West Hospital, Houston, TX FLSA STATUS Non-exempt QUALIFICATIONS EDUCATION Graduate of education program approved by the credentialing body for the required credential(s) indicated below in the Certifications, Licenses and Registrations section EXPERIENCE Twelve months registered nurse experience in a healthcare environment LICENSES AND CERTIFICATIONS Required RN - Registered Nurse - Texas State Licensure - … * Patient Access Associate Location: Houston Methodist Cypress Hospital, Cypress, TX FLSA STATUS Non-exempt QUALIFICATIONS EDUCATION High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.) EXPERIENCE Two years of experience in a strong customer service environment One year of registration experience in a hospital environment preferred SKILLS AND ABILITIES … Check out The Daily Dose News from the Houston Methodist Community Houston Methodist Hospitals Recognized in Vizient's 2025 Quality Leadership Rankings We are honored to share that all seven of our eligible hospitals have been named top performers in the 2025 Bernard A. Birnbaum, MD, Quality Leadership Rankings by Vizient Inc., a trusted national benchmark for hospital performance. This year, five of our hospitals ranked in the top five of their … Houston Methodist Hospital named the No. 1 hospital in Texas for the 14th year by U.S. News & World Report It is that time of year when I have the privilege of sharing our U.S. News & World Report results. For 2025-26, Houston Methodist Hospital has again been recognized as an Honor Roll hospital, marking our ninth year overall and our seventh year in a row on the list. Houston … Houston Methodist Ranked #3 on Forbes America's Best Large Employers 2025 Houston Methodist is honored to announce that we have been ranked #3 on Forbes' America's Best Large Employers 2025 list, making us the top-ranked healthcare organization in the nation. This marks the sixth year we have received this prestigious recognition, a testament to our unwavering commitment to fostering a workplace … VISIT THE DAILY DOSE HOMEPAGE FOR MORE ARTICLES >>

At Houston Methodist, the Cook position is responsible for ensuring a high volume/high quality food service setup/assembly for the customer (patients, staff and visitors) that is presented and served within the set standards. This position is responsible for both hot and cold food production, including seasoning, preparing, and cooking of various meats, vegetables, soups and sauces and on measuring and following recipes as well as garnishing and packaging. This position communicates with peers and management regarding and hazards identified in the workplace and performs all duties and responsibilities projecting the Houston Methodist service image and support of the mission statement. The Cook position adheres with the HM Food and Nutrition Services Standards of Appearance and complies with relevant local Food Ordinances and federal and state regulatory agencies, reviewing and maintaining production records and cooling charts according to Hazard Analysis Critical Control Point (HACCP) guidelines. This position may be asked to assist in other food and nutrition service areas, as needed. **FLSA STATUS** Non-exempt **QUALIFICATIONS** **EDUCATION** + High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.) preferred **EXPERIENCE** + One year food service/cooking experience **LICENSES AND CERTIFICATIONS** **Required** + Food Handlers Permit - Various Issuers Accredited food handler training course approved by the Texas Department of State Health Services (TXDSHS) or by the American National Standards Institute (ANSI) **SKILLS AND ABILITIES** + Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through ongoing skills, competency assessments, and performance evaluations + Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patient or employee safety or security + Ability to effectively communicate with patients, physicians, family members and co-workers in a manner consistent with a customer service focus and application of positive language principles + Working knowledge of Serve Safe guidelines and Health department standards + Knowledge of /kitchen food service equipment and sanitation principles + Basic understanding of buffet receptions, upscale plated menu items, volume batch cooking **ESSENTIAL FUNCTIONS** **PEOPLE ESSENTIAL FUNCTIONS** + Interacts in a positive, professional manner with patients, family and staff. Communicates clearly and professionally to promote both work efforts and problem resolution. + Works, in conjunction with the Sr Cook and Catering staff, ensuring the food is prepared is on time, is of high quality, and transferred efficiently. + Notifies management appropriately with changes to menu items due to unforeseen events, i.e. spoilage, shortage, etc. + Contributes towards improvement of department scores for employee engagement, i.e. peer-to-peer accountability. **SERVICE ESSENTIAL FUNCTIONS** + Prepares food according to standardized recipes, menu, safe food handling and time schedule. Accurately completes cold and hot food preparation, as assigned. + Tastes food for palatability prior to each meal service to ensure highest quality. + Reviews menus in advance to ensure supplies are in-house. Utilizes downtime for preparation of food items to ensure menus are ready at the specified time. Prepares food for the next day per retail or room service cycle menus. Prepares for scheduled catering events one day prior to event. + Portions food according to diet and recipe. Garnishes food as instructed by Sr Cook and/or management. **QUALITY/SAFETY ESSENTIAL FUNCTIONS** + Inspects all foods for quality, freshness, and appearance. Ensures all food beyond the expiration date is discarded. Labels and dates all food items for storage. Ensures the proper rotation of food items. + Reports and corrects improper food, cooler and warmer temperatures. Assists Sr Cook in monitoring and recording temperatures of food and refrigeration. + Uses and follows all safety techniques in handling of equipment. Maintains proper sanitation in work area and equipment to comply with all federal and state regulatory agencies, including local Health Department, Fire Department, DNV, etc., cleaning immediate work area concurrently and cleaning large equipment per posted cleaning schedule. **FINANCE ESSENTIAL FUNCTIONS** + Practices good cost control through the proper use and storage of food, supplies, and equipment. Minimizes food waste through proper usage. + Utilizes resources with cost effectiveness and value creation in mind. Self-motivated to independently manage time effectively and prioritize daily tasks, assisting coworkers as needed. **GROWTH/INNOVATION ESSENTIAL FUNCTIONS** + Assists the Sr Cook or other responsible role with new food items from the creation to making it a menu item. + Seeks opportunities to identify self-development needs and takes appropriate action. Ensures own career discussions occur with appropriate management. Completes and updates the My Development Plan (MDP) on an ongoing basis. **SUPPLEMENTAL REQUIREMENTS** **WORK ATTIRE** + Uniform: Yes + Scrubs: No + Business professional: No + Other (department approved): Yes **ON-CALL*** _*Note that employees may be required to be on-call during emergencies (ie. Disaster, Severe Weather Events, etc) regardless of selection below._ + On Call* No **TRAVEL**** _**Travel specifications may vary by department**_ + May require travel within the Houston Metropolitan area No + May require travel outside Houston Metropolitan area No **Company Profile:** Houston Methodist Cypress Hospital, Houston Methodist's eighth hospital, opened in the first quarter of 2025 in a prime location in the heart of the rapidly growing U.S. 290 corridor. It incorporates the most advanced technology available, featuring innovations designed to enhance communication between patients, physicians, staff and families. The facility combines state-of-the-art technology with world-class clinicians, creating an unparalleled experience for patients, employees and physicians.

At Mahaska Health, the Backup Cook will be responsible to performs a variety of duties related to the production and serving of food to patients, residents, staff, visitors, and special functions. Functions as a member of the department's team to continuously improve services. *$5,000 Sign-On Bonus* Responsibilities Minimum knowledge, skills, and abilities: Wash and prepare foods Prepare meats and fish in various ways; test food by maintain proper temperatures for hot and cold foods. Provide assistance with tray set-up, salad preparation, and procuring food from the refrigerator, freezer, or other storage location. Date and labeled food with with the month and day. Wear proper PPE (personal protective equipment) when performing job duties. Must be able to perform the physical demands of the job. Maintains regular and reliable attendance. Qualifications Requirements include but are not limited to: High school diploma, GED, or equivalent preferred. Must adhere to all training requirements as mandated by Federal, State, and Professional licensure and regulatory standards. Prior cooking experience in a hospital or care center setting preferred but not required.

At Mahaska Health, the Evening Cook will be responsible to performs a variety of duties related to the production and serving of food to patients, residents, staff, visitors, and special functions. Functions as a member of the department's team to continuously improve services. *$5,000 Sign-On Bonus* Responsibilities Minimum knowledge, skills, and abilities: Wash and prepare foods Prepare meats and fish in various ways; test food by maintain proper temperatures for hot and cold foods. Provide assistance with tray set-up, salad preparation, and procuring food from the refrigerator, freezer, or other storage location. Date and labeled food with with the month and day. Maintain the cooking area in a clean, neat, and orderly manner. Wear proper PPE (personal protective equipment) when performing job duties. Must be able to perform the physical demands of the job. Maintains regular and reliable attendance. Qualifications Requirements include but are not limited to: High school diploma, GED, or equivalent preferred. Must adhere to all training requirements as mandated by Federal, State, and Professional licensure and regulatory standards. Prior cooking experience in a hospital or care center setting preferred but not required.

Job DescriptionNourish Recovery by Supporting Client Wellness At State of the Heart Recovery, meal services play a meaningful role in supporting client health, stability, and comfort during treatment. The Cook prepares, cooks, and serves daily breakfast and lunch meals for individuals participating in behavioral health and addiction recovery treatment. The role maintains a clean, organized, and sanitary kitchen environment while following all food safety, temperature control, and infection-prevention procedures. This position supports a respectful, trauma-informed environment and interacts with clients and staff in a calm, professional, and culturally sensitive manner. The Cook contributes to the therapeutic setting by modeling professional behavior, following safety protocols, and helping provide a welcoming environment for clients. What You Will Do Prepare and serve daily breakfast and lunch meals according to menu plans, portion guidelines, and nutritional expectations. Follow all required procedures for food handling, storage, temperature control, labeling, cooling, and sanitation. Maintain kitchen cleanliness, including equipment, work surfaces, utensils, appliances, and food service areas. Monitor and document temperature logs for refrigerators, freezers, hot food, and cold food storage. Ensure compliance with OSHA, environmental health, infection control, and safety regulations in a behavioral health environment. Manage basic inventory, track supply levels, and notify leadership when replenishment is needed. Use kitchen appliances safely, including ovens, mixers, steam kettles, grills, steam tables, slicers, choppers, and warmers. Wash hands, wear and change gloves properly, and avoid cross-contamination in all food preparation. Communicate respectfully with clients and staff while maintaining professional boundaries. Participate in mandatory training, safety drills, and staff meetings as required. Demonstrate reliability, punctuality, time-management, and strong attention to detail. Perform other duties as assigned to support kitchen operations and client services. Why Join Us At State of the Heart Recovery, your work supports a healing environment where people begin rebuilding their lives. Nutritious meals and respectful service create stability, comfort, and trust for clients in treatment. You will work in a mission-driven setting where professionalism, quality, and compassion are valued every day. Join a team where your work helps nourish health, dignity, and recovery. Requirements What You Will Bring High school diploma or GED. One year of experience in a kitchen or food-service environment preferred. Food Handler's Permit required within thirty days of hire. Prior experience in healthcare or behavioral health settings preferred. Knowledge of sanitation, safe food handling, infection control, and temperature control requirements. Ability to safely operate kitchen equipment and follow written and verbal instructions. Strong time-management, reliability, and attention to detail. Ability to communicate respectfully with clients in a treatment-based environment. Proficiency in basic documentation, recordkeeping, and compliance with food safety and facility standards. Benefits We believe in supporting the whole person at work and beyond. Our comprehensive benefits include: Health Care Plan (Medical, Dental, and Vision) Paid Time Off (Vacation and Select Public Holidays) Family and Medical Leave in accordance with state and federal law Wellness Resources for mental and physical health

The Facility Cook executes food preparation and meal service, maintaining consistency in quality, utilizing strong time management skills with solid cooking methods, and working with a tight design kitchen. Organization and preparation skills are critical. Responsible for oversight, planning and organizing of the facility. The Cook is responsible for ensuring all food services functions at the facility are executed. Additionally, the Cook ensures safety of food handling practices, proper sanitation, utilization of the FIFO method and more. Team member will operate with a focus on service and support, takes pride in the quality of their work, holds themselves and others accountable, follows through on obligations, effectively communicates and responds to inquiries, and engages their role with a sense of compassion and partnership to help further the agency's mission and goals. Key Responsibilities Food Service Responsibilities: Ensure meals are well balanced, nutritious, and appealing. Reduce unnecessary costs whenever possible. Follows production menu with creative vision in quality and presentation. Ensures all residents' meals are on-time and meet quality standards. Ensures special requests are captured at all meal services including as-needed, special save plates, special dietary needs, and service requirements for food being catered to detox clients. Cooks will be required to capture snack programs 3 times daily and general meal services. Food Storage and Safety Responsibilities: Manage food storage, proper refrigeration, and inventory control. Maintain professional safety standards, cleanliness, and sanitation in accordance with health and safety codes. Ensure servicing and repair of equipment. Notify supervisor of equipment needs. Treatment Setting Responsibilities: Ensure that all kitchen volunteer workers are familiar with agency and departmental policies, procedures, practices of safe food handling and holds clients accountable. Teaches life skills cooking methods to clients in the kitchen. Maintain team spirit and morale within kitchen. Works as a team with Food Services and performs functions that further Department and Agency needs. And other duties as assigned. EDUCATION, KNOWLEDGE, SKILLS AND ABILITIES QUALIFICATIONS: Education and Experience High School Diplom/GED Food handling and preparation certification or experience as cook Industrial kitchen tools and equipment &cooking methods techniques Knowledge Safety and hygiene standards and regulations Nutrition and special dietary requirements Volume preparation, portion control and food preservation Inventory Control System

The Facility Cook executes food preparation and meal service, maintaining consistency in quality, utilizing strong time management skills with solid cooking methods, and working with a tight design kitchen. Organization and preparation skills are critical. Responsible for oversight, planning and organizing of the facility. The Cook is responsible for ensuring all food services functions at the facility are executed. Additionally, the Cook ensures safety of food handling practices, proper sanitation, utilization of the FIFO method and more. Team member will operate with a focus on service and support, takes pride in the quality of their work, holds themselves and others accountable, follows through on obligations, effectively communicates and responds to inquiries, and engages their role with a sense of compassion and partnership to help further the agency's mission and goals. Key Responsibilities Food Service Responsibilities: Ensure meals are well balanced, nutritious, and appealing. Reduce unnecessary costs whenever possible. Follows production menu with creative vision in quality and presentation. Ensures all residents' meals are on-time and meet quality standards. Ensures special requests are captured at all meal services including as-needed, special save plates, special dietary needs, and service requirements for food being catered to detox clients. Cooks will be required to capture snack programs 3 times daily and general meal services. Food Storage and Safety Responsibilities: Manage food storage, proper refrigeration, and inventory control. Maintain professional safety standards, cleanliness, and sanitation in accordance with health and safety codes. Ensure servicing and repair of equipment. Notify supervisor of equipment needs. Treatment Setting Responsibilities: Ensure that all kitchen volunteer workers are familiar with agency and departmental policies, procedures, practices of safe food handling and holds clients accountable. Teaches life skills cooking methods to clients in the kitchen. Maintain team spirit and morale within kitchen. Works as a team with Food Services and performs functions that further Department and Agency needs. And other duties as assigned. EDUCATION, KNOWLEDGE, SKILLS AND ABILITIES QUALIFICATIONS: Education and Experience High School Diplom/GED Food handling and preparation certification or experience as cook Industrial kitchen tools and equipment &cooking methods techniques Knowledge Safety and hygiene standards and regulations Nutrition and special dietary requirements Volume preparation, portion control and food preservation Inventory Control System

The Facility Cook supervises and executes food preparation, ordering, and shopping, consistent with the quality/budgetary objectives of the agency. Through oversight, planning and organizing, the facility Cook is responsible for ensuring all food services functions at the facility are executed. Additionally, the Cook ensures safety of food handling practices, proper sanitation, utilization of the FIFO method and more. Key Responsibilities Food Service Responsibilities: Ensure meals are well balanced, nutritious and appealing. Reduce unnecessary costs whenever possible and utilize donations and creativity on menus. Follow the production menu. Orders food within budget and prepare food for residents and special events. Drive Food Services van to transport food, meals, and other supplies between facilities. Advise on possible improvements in efficiency, productivity, etc. Food Storage and Safety Responsibilities: Manage food storage, proper refrigeration and inventory control. Maintain professional safety standards, cleanliness and sanitation in accordance with health and safety codes. Ensure servicing and repair of equipment. Notify supervisor of equipment needs. Treatment Setting Responsibilities: Ensure that all kitchen client workers are familiar with agency and departmental policies, procedures, practices safe food handling and holds clients accountable. Train and evaluate clients assigned to kitchen. Maintain team spirit and morale within kitchen. Work as a team with Food Services and perform any further functions that Department and Agency needs. And other duties as assigned. Education High School diploma or GED is required Culinary certificate is preferred Experience Industrial kitchen tools and equipment & cooking methods techniques Knowledge Safety and hygiene standards and regulations Nutrition and special dietary requirements Volume preparation, portion control and food preservation Inventory Control System Skills and abilities: Temperament to work with and train emotionally disturbed clients Knowledge of approaches to recovery such as 12 step, social, or medical models Professionalism, punctuality, flexibility and reliability are imperative Excellent verbal, written, and interpersonal skills Culturally competent and able to work with a diverse population Experience with Microsoft Office applications, specifically Word Outlook and internet applications Integrity to handle sensitive information in a confidential manner Excellent organization skills and ability to multitask and juggle multiple priorities. Understanding of and ability to demonstrate professional boundaries with clients