Job Snapshot

  • Job Schedule
  • Location:
    Burleson, TX
  • Date Posted:
  • Job ID:
  • Job Family
    Nutritional Services
  • Shift
    1 - Day

Job Description


Cook -  Texas Health Huguley- operated as joint venture between Texas Health Resources and AdventHealth

Location Address: 11801 South Fwy., Burleson, TX  76028

Top Reasons to Work At Texas Health Huguley, Burleson, TX

  • Our care for patients extend to the spiritual level by praying with patients and families and providing on call, 24 hours, 7 days a week Chaplains for spiritual support.
  • Award winning facility and departments including “Great Place to Work” by Becker’s Hospital Review and Gallup.
  • Work with the latest technology and top experts including “Daisy Award” recipients while on the way to Magnet status—2020.
  • Amazing medical benefits through Aetna plus an onsite full-service fitness center.
  • Growth opportunities designed for each employee.
  • Located about 10 minutes from downtown Fort Worth and near TCU in the award-winning school district, Burleson ISD which also provides a low-cost of living.  

Work Hours/Shift:

Full Time

Must be able to work early morning shifts and flexible with schedule. 

What You Will Need:

  • Must have previous hospital cooking experience.
  • High school diploma or equivalent preferred.
  • Will promote and train capable employee in department.
  • In charge of entire operation in absence of supervisor - early a.m., majority of weekend a.m. shift and as necessary.

Job Summary:

Functions as a team leader, directing, preparing and handling food in accordance with sanitary and safety regulations.


You Will Be Responsible For:

  • In charge of all entree production for patients, cafeteria and other patrons, according to standardized recipes and safety and sanitary regulations, to ensure safe, accurate top quality food productions.
  • Prepare all hot entrees for patients, cafeteria and other functions as requested by following patient production sheet, cafeteria menu, etc.
  • All foods to be prepared according to standardized recipes and basic diet therapy principles.
  • Batch cook’s perishable items as required - such as eggs, fresh and frozen vegetables, fried foods, etc.
  • Must have basic knowledge of therapeutic diets.
  • Start meal production early but not allowing finished products to be completed sooner than 30-45 minutes before service time.
  • All prepared foods to meet accepted temperature standards at finish time of cooking and at service time.
  • All prepared foods to be on cafeteria and patient service lines 5-10 minutes prior to service time.  May serve entrée station on patient tray line.
  • Prepare late trays as assigned and/or necessary.
  • Initiating and participating in preparation of meats, vegetarian entrees, etc. on a timely basis.
  • Proper storage and use of leftovers includes using acceptable type and size containers, prompt chilling, labeling and dating.
  • All prepared food to be palatable, appetizing and attractively presented on time and in a cost effective manner.
  • Procedures are to be followed according to the beginning of the day or end of day.
  • To be capable of opening or closing the Nutrition Center at the beginning of the day or end of day.
  • Know and understand procedures for operating, cleaning and caring for all Nutrition Center equipment, including assisting others with equipment if and when necessary.
  • Know and understand procedures for requisitioning adequate amounts of foods and supplies.
  • Practices procedures for pre weighing and measuring all special foods before service time.
  • Expected to attend or review minutes of required in-service meetings to learn and/or review department procedures.
  • Practices proper sanitation procedures according to established regulations.
  • Keep active sanitizing solution and clean cloths in unit at all times.
  • Be sure all utensils and equipment are sanitized and in acceptable condition before and after using.  Discard any broken or rusty items, chipped or cracked dishes.
  • All food to be prepared in accordance with established sanitary and safety standards: to be free from any contamination.
  • Wash hands thoroughly with bacteriostatic soap before putting on clean gloves and before each new task.  Gloves to be worn if any lesions, etc., on hands.  Treat gloved hands same as bare hands.
  • Touch only edges, handles, etc., of clean dishes.
  • Keep work area neat, clean and sanitized and rinse pans and utensils before placing in dirty dish carts.
  • Keep freezer and refrigerators properly organized, discarding leftovers according to specific time schedule.
  • Report any unsanitary practice or observation immediately, such as eating in unit, etc.




This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances.

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