TJJD Cook II (GNS)

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.
• Must complete 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.

Understanding and Applying Texas Model 2.0 Principles

• Demonstrates an understanding of the Texas Model 2.0 by contributing to a structured, emotionally supportive, and predictable kitchen environment.
• Fosters positive relationships, emotional regulation, and skill development among staff and students, in alignment with the core principles of the Texas Model 2.0.

Understanding and Applying DBT Skills

• Possesses a foundational understanding of Dialectical Behavior Therapy (DBT) skills such as mindfulness, emotional regulation, distress tolerance, and interpersonal effectiveness.
• Applies these skills to create a calm, collaborative, and emotionally regulated kitchen environment.
• Uses DBT skills to manage stressful moments and encourage effective communication and teamwork within the kitchen setting.

Additional Duties

• Uses mindfulness techniques to remain focused on tasks and ensure efficiency in food preparation.
• Understands how to manage emotional responses to challenges and applies this understanding when guiding staff or students.
• Recognizes the importance of handling stressful situations calmly and encourages staff to use appropriate coping skills.
• Utilizes interpersonal effectiveness to foster clear, respectful communication and maintain positive working relationships with staff and students.

Minimum Qualifications

• Experience in food preparation work.
• Required: 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.

Requirements for Continued Employment

• Failure to maintain required licensure/certification will result in termination of employment.

Travel Requirements

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

Physical Requirements

• Analyzing Ability to communicate effectively, orally and in writing.
• Ability to see.
• Ability to hear (with or without aid).
• Ability to perform tactile discernment.
• Heavy carrying, 45 lbs. & over.
• Heavy lifting, 45 lbs. & over.
• Pulling.
• Pushing.
• Repeated bending.
• Identify colors.
• Depth perception.
• Operate motor equipment.
• Reaching above shoulder.
• Manual/finger dexterity.
• Dual simultaneous grasping.
• Walking.
• Standing.
• Sitting.
• Crawling.
• Twisting.
• Kneeling.
• Straightening.
• Climbing stairs.
• Climbing ladders.