Full Time - Mixed (rotating weekends)Downtown San Antonio is the backdrop for a vibrant and diverse community of patients served by Metropolitan Methodist Hospital. Part of the Methodist Health System, Metropolitan is recognized for providing Center of Excellence level of care for cardiac, neuro, and bariatric patients. The Women’s Pavilion delivers over 4,000 babies a year. The urbanization of San Antonio has resulted in significant growth in our emergency services and intensive care. Our facility is large enough to provide a wide range of services but we are able to support individualized development in a personalized setting. We apply evidence based practice to every patient encounter. By focusing on continuous quality improvement, we seek to deliver world class care with a personal touch. The community and our family environment are at the heart of all we do and sustain our values driven organization.General Statement of Duties:The Cook II prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes, and other food items in appropriate quantities while following menus, recipes, and production sheets and maintaining a clean and sanitary work area. Provides training and guidance to other employees performing related work.Essential Job Functions:1. Obtains food ingredients and supplies from storage areas as required for daily operations.2. Reviews production schedule to determine food requirements including variety and quantity of food for preparation and to assemble supplies and equipment needed for daily cooking activities.3. Seasons and prepares a wide variety of foods such as vegetables, fruits, meats, soups, salads, and cereals in accordance with prescribed recipes for regular and special diets. May prepare the food for catered events.4. Instructs and functionally supervises the activities of other employees performing the same or related duties.5. Demonstrates, understands, and practices safe food handling techniques including dating/labeling, time/temperature measurements, correcting critical control issues. 6. Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
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