Cook II

Date: Sep 21 2026 | Location: Vernon, TX

About the role

The Cook II performs complex, journey‑level food service production tasks, preparing, cooking, portioning, distributing, and serving regular and modified diets and textures. The position provides guidance, training, and oversight to subordinates and supports disaster response or Continuity of Operations (COOP) activations when needed.

Responsibilities

• Prepare, season, cook, and assemble food for regular and modified diets using proper equipment and sanitary practices.
• Portion food for special diets and textures according to doctor’s orders.
• Prepare scheduled snacks and supplements and maintain snack supplies.
• Follow Central Kitchen Operation Manual procedures and ensure compliance with state and federal food‑service guidelines.
• Operate and maintain all food‑service equipment safely; train others in safe operation.
• Calculate food quantities using standardized menus and recipes to meet service area needs and reduce callbacks.
• Distribute food safely, including driving a delivery vehicle when required.
• Serve food, including special‑diet meals, following service procedures.
• Sanitize and inspect assigned areas, clean equipment, and store leftovers properly.
• Guide, train, and oversee staff in food preparation, equipment use, and sanitation.
• Complete required records and reports (equipment work orders, subordinate notes, etc.).
• Report equipment repairs or supply needs using designated protocols.
• Recommend operational efficiency improvements to the supervisor.
• Participate in disaster response or COOP activation, which may require alternate shift patterns or locations.

Knowledge, Skills, and Abilities

• Knowledge of food preparation methods, storage standards, and sanitation regulations.
• Understanding of specialized diets and textures.
• Skill in cooking, baking, and using appliances such as slicers, mixers, grinders, and food processors.
• Ability to operate and sanitize food‑service equipment safely.
• Proficiency in preparing large quantities of food according to specific diet guidelines.
• Ability to read and follow recipes, written and oral instructions, and basic math for cooking.
• Physical ability to lift at least 25 lb, bend, reach, stand/walk on hard floors for extended periods, and work in hot or cold conditions.
• Effective communication in English and ability to work harmoniously with co‑workers and residents.
• Capability to guide, train, and oversee others in food preparation, equipment use, and sanitation.

Requirements

• Minimum 18 months of work experience in a food‑service operation.
• Valid Texas driver’s license (or obtain within 90 days of hire); out‑of‑state licenses require a certified driving record.
• Food Safety certification (ServSafe, Learn to Serve, or Food Protection Manager) preferred or obtainable within six months of hire.
• Pass fingerprint criminal background check, pre‑employment drug screen, and required registry checks (CANRS, Nurse Aid, Medication Aide, LEIE, etc.).
• Male applicants ages 18‑25 must be registered with the Selective Service.
• All applicants must be at least 18 years old (21 years for Waco and Terrell Center for Youth positions).
• Compliance with HHSC immunization policy; vaccination required for certain disease exposures, with mask or other measures if influenza vaccination is declined.
• Ability to work flexible hours, overtime, and extended shifts as needed.

Benefits

• 100 % paid employee health insurance for full‑time eligible employees.
• Defined benefit pension plan.
• Generous time‑off benefits.
• Numerous opportunities for career advancement.
• Additional benefits detailed on the “Benefits of Working at HHS” webpage.

Pay

Salary range: $2,904.91 – $3,946.25 per month (pay frequency: monthly). Salary Group: TEXAS‑A‑11. Position is non‑exempt.

Schedule

• Primary shift: Day.
• Additional shift: Evenings (Second).
• Travel up to 5 %.
• Telework: Not eligible.
• Regular, full‑time position.