layiq

/la·yiq/adjective

worthy; deserving; fitting; suitable.

A role, opportunity, or path that merits attention, time, and pursuit.

LAYIQ - Cook II - Dining Services at MD Anderson Cancer Center

Culinary Production, Recipe Compliance & Operational Support
Prepare, cook, and present menu items for retail outlets and patient room service using standardized recipes and production sheets
Rotate, store, and document food using FIFO while tracking leftovers, product transactions, and par levels
Execute high-volume batch cooking, mise-en-place, and short-order production to meet service timelines
Adjust preparation techniques to support therapeutic diets, modified textures, and wellness-driven menus
Ensure food quality, taste, presentation, portioning, and temperature standards are consistently met
Cross-cover across retail stations, catering, and room service to support departmental operations
Assist with inventory, order requisitions, and food waste tracking per standard procedures
Order Accuracy & Diet Compliance
Prepare meals that meet physician-ordered diets, allergen restrictions, and preferences for retail and room service
Validate menu selections, diet orders, tray tickets, and special requests before production and service
Collaborate with dietitians, call center staff, and service teams to clarify diet specifications and resolve discrepancies
Maintain high accuracy to ensure patient safety and satisfaction across service lines
Confirm presentation, labeling, temperature, and accuracy before tray release
Participate in departmental quality and performance initiatives, including QAPI, EDR, shift huddles, and rounding
Food Safety & Environmental Sanitation
Comply with food safety, sanitation, and infection prevention standards including handwashing and glove use
Monitor and document food temperatures, equipment performance, and sanitation logs
Ensure proper storage, labeling, FIFO rotation, and allergen controls
Maintain a clean, organized, and survey-ready kitchen environment
Clean and sanitize equipment, utensils, and work areas during shifts and opening/closing routines
Report equipment malfunctions and submit work orders via Facilities at extension 3-5000
Maintain safe flow in tray lines and dish rooms, removing hazards and keeping walkways clear
Complete sanitation assignments according to established procedures
Operational Support & Teamwork
Work in a fast-paced environment while completing quality checks and verifying meal tray accuracy
Communicate effectively with production, tray line, clinical, and service teams to meet delivery timelines
Demonstrate flexibility, reliability, urgency, and a team-oriented approach
Document production, leftovers, and transactions; assist with inventories and waste reduction
Maintain par levels of non-food items required for tray assembly and service
Complete basic computer tasks including reading reports and entering data
Train team members as assigned
Other Duties
Perform additional duties including cross-training, shift or location changes, and operational support
EDUCATION
Required: High School Diploma or Equivalent
WORK EXPERIENCE
Required: Two years cooking experience or four years experience as waitstaff or Food Service Worker in a high-volume food service environment.
Successful completion of the MD Anderson apprenticeship program or 9 months completion of the program can be substituted for a maximum of one year of experience.
LICENSES AND CERTIFICATIONS
Required: Food Handlers Card Must obtain a current Texas Food Handlers Certification. within 30 Days
Preferred: SERVM - ServSafe Food Prot Mgr American National Standards Institute and the Conference for Food Protection (ANSI). Upon Hire
The University of Texas MD Anderson Cancer Center offers excellent benefits, including medical, dental, paid time off, retirement, tuition benefits, educational opportunities, and individual and team recognition.

Cook II - Dining Services

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