TJJD - Cook II (BWD)

Agency Information

We are committed to transforming lives and building safer communities by working collaboratively, communicating openly, and upholding the highest standards of integrity and professionalism. Our team models accountability, transparency, and respect, taking proactive steps to ensure the physical and emotional safety of youth, staff, and the community. We strive for excellence through continuous growth, thoughtful decision making, and mission‑driven collaboration, supporting one another while embracing challenges that lead to meaningful, long‑term impact.

Job Description

Performs complex (journey‑level) food preparation work. Work involves following standardized menus in the preparation of breakfast, noon, and evening meals. Ensures cleanliness and organization of the kitchen. Provides guidance to staff/students in food preparation and storage. May prepare requisitions. Works under limited supervision, with considerable latitude for the use of initiative and independent judgment. Required to work different shifts, weekends, and overtime as needed, and is subject to being on call.

Essential Job Duties

• Prepares, seasons, and cooks food according to menus, special dietary or nutritional restrictions, or established standards; tests formulas and standardized recipes; and checks and tastes food during preparation for conformance to standards.
• Maintains an inventory of supplies and prepares requisitions for needed items.
• Inspects food preparation equipment, kitchen appliances, and work areas to ensure sanitary conditions.
• Studies cooking and kitchen operations and assists in making recommendations for improving operating efficiency.
• Completes any required agency training.
• Reports kitchen equipment in need of repair or replacement.
• Ensures that food is maintained at proper serving temperatures.
• Instructs staff in setting up serving lines and serves food as appropriate.
• Assists in reviewing and planning menus to determine types and quantities of food to be prepared.
• Demonstrates an understanding of the Texas Model 2.0 by contributing to a structured, emotionally supportive, and predictable kitchen environment, fostering positive relationships, emotional regulation, and skill development among staff and students.
• Applies Dialectical Behavior Therapy (DBT) skills—mindfulness, emotional regulation, distress tolerance, and interpersonal effectiveness—to create a calm, collaborative, and emotionally regulated kitchen environment and to manage stressful moments.
• Performs a variety of related duties not listed, as assigned.
• Performs all duties in compliance with TJJD safety policies and procedures.
• Reports safety hazards and corrects hazards when possible; completes required documentation in the event of an accident/injury within requested time frames.
• Attends work on a regular and predictable schedule and on an as‑needed basis, in accordance with agency attendance and leave policies.

Travel Requirements

Travel up to 10% of the time to assist other facilities, participate in training programs, and help ensure best practices are shared and implemented in various locations.

Minimum Qualifications

• Experience in food preparation work.
• Must possess an accredited food handler license, or successfully complete an accredited food handler training course within 60 days of hire.
• Preferred: Six months of commercial food service experience.
• Any required degree, diploma, high school equivalent, or course hours must be from an accredited educational institution, college or university.

Requirements for Continued Employment

Failure to maintain required licensure/certification will result in termination of employment. This position is subject to mandatory pre‑employment drug testing and any offer of employment is contingent upon acceptable results from a drug screen conducted for the agency.

Knowledge, Skills, and Abilities

• Knowledge of: Quantity food preparation techniques and procedures; modified and calculated diet preparation methods; local health department and Department of State Health Services (DSHS) standards.
• Skill in: Cooking and baking; use and care of food preparation appliances and equipment.
• Ability to: Interpret and follow recipes; compute basic mathematical calculations; analyze problems and recommend solutions; train others; complete any required agency training, which may require travel; establish and maintain effective working relationships; work overtime and different shifts, including weekends; perform physical duties.

Physical Requirements

The position involves physical demands and working conditions typical of a commercial kitchen environment, including lifting, standing for extended periods, and performing repetitive motions. Specific details are provided in the agency’s physical demands documentation.