Cook II

About the role

Join the Texas Health and Human Services Commission (HHSC) and be part of a team committed to creating a positive impact in the lives of fellow Texans. At HHSC, your contributions matter, and we support you at each stage of your life and work journey. Come work in an environment where we truly value and respect those we serve and believe in the mission that all people can achieve a higher level of wellness and independence. The state supported living centers serve people with intellectual and developmental disabilities who are medically fragile or who have behavioral problems, providing campus‑based direct services and supports at 13 centers throughout the state.

Responsibilities

• Attends work regularly and may be required to work specific shift schedules, rotating schedules, extended shifts, and/or overtime per agency leave policy.
• Prepares, seasons, cooks, and assembles food for regular and modified diets using proper equipment and utensils while ensuring sanitary conditions.
• Prepares and portions food for special diets and modified textures following food service procedures to meet doctors’ orders.
• Prepares scheduled snacks and supplements and maintains a supply of snack items.
• Follows Central Kitchen Operation Manual Procedures and ensures others follow proper food handling per food service, state, and federal guidelines.
• Operates and maintains all food service equipment safely; provides guidance, training, and oversight to others on safe equipment operation.
• Calculates proper amounts of food to prepare and deliver using standardized menus and recipes to ensure adequate supply, reduce call‑backs, and provide accurate meals.
• Prepares and participates in the safe, sanitary distribution of food, including driving a delivery vehicle when needed.
• When needed, serves food, including for special diets, following food service procedures.
• Maintains and inspects assigned areas for sanitation, including cleaning equipment, proper food handling, assembly, service, and proper storage and use of leftovers.
• Follows procedures for sanitation and storage of dishes and equipment; cleans kitchen, stock room, food preparation areas, and satellite areas.
• Guides, trains, and oversees others in food preparation, meal assembly and service, equipment usage, and food service sanitation and safety procedures.
• Trains subordinates in the proper use and safety of food service equipment to reduce injury and equipment breakage.
• Completes required records and reports such as equipment work orders and notes on subordinate cooks; reports kitchen equipment needing repair/replacement or supplies needed via designated protocol.
• Assists in making recommendations to improve operational efficiency to the designated supervisor.
• Performs other duties to ensure overall operational functions of the food service department, such as working in the facility canteen (handling cash safely), ingredient room, receiving deliveries, and answering the telephone promptly and clearly.
• Participates in disaster response/recovery or Continuity of Operations (COOP) activation as assigned, which may require alternate shift patterns or locations.

Requirements

• Six months of food preparation work is required; six months experience cooking in a health care food service operation is preferred.
• Graduation from a standard high school or equivalent is preferred.
• Must possess a valid Texas driver’s license and an eligible driving record per HHSC Fleet Management policy (out‑of‑state license holders must provide an original certified driving record or obtain a Texas license).
• Texas food handler training is required for all individuals working in Texas food service establishments.
• Texas Food Manager certification or Food Protection Manager certification must be obtained within six (6) months of hire.
• Applicants must pass a fingerprint criminal background check, pre‑employment drug screen, and registry checks including the Client Abuse/Neglect Reporting System (CANRS), Nurse Aide, Medication Aide, Employee Misconduct, and HHS List of Excluded Individuals/Entities (LEIE).
• Males aged 18‑25 must be registered with the Selective Service.
• All State Supported Living Center employees are subject to random drug testing.
• Must be at least 18 years of age for employment at a state‑operated facility.
• Flexibility in work hours may be required; position may require overtime and/or extended hours; willingness to work weekends and holidays is essential.

Skills

• Knowledge of food preparation methods, food storage standards, and sanitation regulations.
• Knowledge of specialized diets and textures.
• Skill in cooking and baking and in the use and care of food preparation appliances and equipment (slicers, mixers, grinders, food processors, etc.).
• Skill in the operation and sanitizing of food service equipment.
• Skill in preparing large quantities of food following specific guidelines for diet and texture.
• Skill in interpreting and following recipes.
• Ability to serve food, clean dining, serving, and food preparation areas, and maintain accurate records.
• Ability to speak and read English.
• Ability to follow written and oral instructions.
• Ability to complete basic math used in cooking/preparation.
• Ability to lift a minimum of 25 pounds.
• Ability to bend and reach, stand/walk on hard floors for extended periods.
• Ability to work in hot and/or cold conditions.
• Ability to smell, taste, and see.
• Ability to work harmoniously and productively with co‑workers and residents.
• Ability to guide, train, and oversee the work of others in food preparation, equipment use, and