Lead Cook - Mansfield - $2500 Sign On Bonus at AdventHealth

Date Posted: 10/20/2020

Job Snapshot

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

Job Description


Lead Cook - Texas Health Mansfield- A joint venture between Texas Health Resources and AdventHealth

Location: 2300 Lone Star Road; Mansfield, TX

Top Reasons to Work at Texas Health Mansfield: 

•     Join a family of caregivers focused on whole-person health and committed to making communities healthier.

•     Provide wholistic care for patients that extends to the spiritual level by praying with patients and families.  Chaplains are available to meet with patients, families and team members 24 hours a day, 7 days a week to provide spiritual support.

•     Help develop a brand new $150 million community hospital and medical office building that will provide services such as Medical/Surgical, ICU, Women’s Services, General Surgery, Orthopedics, Interventional Cardiology and Gastroenterology.

•     Grow in your career with AdventHealth, named in 2018 by Becker’s Hospital Review as one of the “150 Top Places to Work in Healthcare”.  AdventHealth has partnered with Texas Health Resources, named in 2019 as one of Fortune’s 100 Best Companies to Work For, to build Texas Health Mansfield, which is creating new opportunities for employment and professional growth. 

•     Thrive in the Mansfield community, ranked by CNN/Money Magazine as #17 for “Best Places to Live”.  Mansfield is one of the fastest growing areas of North Texas, projected to reach more than 250,000 residents by 2023.  Future job growth over the next ten years is predicted to be 41%, higher than the national average of 33.5%.  Mansfield has top-rated schools, over 900 acres of parkland, quality housing, a historic downtown area, recreational opportunities for all ages, and a growing business community.

Work Hours/Shift:

Full Time - Days

You Will Be Responsible For:

To supervise and coordinate all production and related activities as it relates to patient meals, cafeteria and special functions.

Supervises and directs the production staff, being aware of sanitation, quality, efficiency, time frame issues, safety and instructing clearly as necessary.

Assures accuracy in all phases of production re: proper food handling, proper food storage (labeling and dating) proper food temperatures before, during and after service, following standardized recipes and proper presentation.

Know and understand responsibilities of entire staff to enable efficient coordination among all units.  Be capable of performing any production/service task in the dietary department.

Is responsible for organizing, developing and maintaining food and supply inventory.  This includes ordering procedures, organization and maintenance of all storage areas and defining quality expectations to all vendors.

Plan and organize entire production of special functions.  All other aspects of functions such as staffing, setup, service, etc. to be coordinated with management team.

Demonstrates a supportive working relationship with co-workers (hospital staff), physicians, department directors, patients, customers, vendors, etc.

In charge of all production for cafeteria and other patrons, according to standardizes recipes and safety and sanitary regulations, to ensure safe, accurate top quality food production.  Q.A. check lists, temperature charts and management observation are monitors for checking compliance.

Capable of preparing all foods for patient meals, cafeteria and other functions as requested by following cafeteria menu and standardized recipes.

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.  Batch cook as necessary.

All prepared foods to meet accepted temperature standards at finished time of cooking and at service time.  This includes cold foods.

All prepared foods to be on cafeteria service lines 10-15 minutes prior to service time.

Proper storage and use of leftovers includes using acceptable type and size containers, prompt chilling, labeling and dating.

To be capable of operating the dietary department when necessary.

All prepared food to be palatable, appetizing and attractively presented on time and in a cost effective manner.  Q.A. monitors will be used to measure compliance.

A good attitude regarding cleanliness, sanitation, infection control, knowledge of safety and care of equipment will be reflected in results of Q.A. inspection.

Practices proper sanitation procedures according to established regulations in all phases of the work program to assure safe, sanitary food service to all patrons at all times.

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.  Take any broken or rusty items, chipped or cracked dishes, to supervisor immediately.

Know and understand procedures for operating, cleaning and caring for all Nutrition Center equipment, including assisting others with equipment if and when necessary.

All food to be prepared in accordance with established sanitary and safety standards; to be free from any contamination, physical or bacteriological.

Wash hands thoroughly with bacteriostatic soap every time clean gloves are changed and before each new task.  Gloves to be worn if any lesions, etc., on hands.  Treat gloved hands same as bare hands.

Report any illness, infection, lesion, burn, etc., to supervisor.

Touch only edges, handles, etc., of clean dishes.

Keep work area neat, clean and sanitized and rinse pans and utensils before taking to dirty dish area.

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.

Required to attend and pass Food Service Manager’s Certification and Tarrant County Health department class/exam as required for food service management personnel.

Maintains high morale among food service employees by displaying genuine interest in each individual.  Shows no favoritism, special or unfair favors.  Displays even temper and is well mannered, loyal to and cooperates with other dietary management in accomplishing department and HP objectives.

Represents management to staff faithfully and loyally and staff to management in the same manner.  Must be honest in all working relationships with staff.

Communicates freely and openly with staff and management, always treating fellow employees courteously and with respect.

Maintain professional appearance and set appropriate example before staff in every way such as sanitation, efficiency, safety, etc.

Discipline and document personnel deficiencies honestly, fairly and appropriately.  Follow and enforce policies and procedures as set forth by Human Resources.

Maintains confidentiality of residents and departmental information.

Take care of emergencies that arise on the schedule and notify appropriate personnel of changes.

Cooperates with other dietary management team members in accomplishing department and HP objectives.


What You Will Need:

Must have at least 3-5 years of experience in a Lead Cook/Supervisory position.

Must have strong supervisory skills and be able to train and develop staff.

Must have strengths in all aspects of food production.

Must be able to create and develop a variety of menus and recipes.

Job Summary:

Supervises and coordinates all production and related activities as it relates to patients, cafeteria and special functions.  Assures quality compliance with all governing authorities.  Functions as a team leader directing, preparing and handling food in accordance with sanitary and safety regulations.  Responsible for ordering and inventory of food and for finances in regard to supply costs.  Supervises, trains and guides dietary staff.  Actively involved in continuous quality improvement.  Acts as relief cook.  Has integral part in special functions.  Performs additional duties as assigned.

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

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