Cook II

TX-HHSC-DSHS-DFPS • San Antonio, TX

1d • Onsite

About The Position

Texas Center for Infectious Disease Hospital is more than just a place of healing; it is a sanctuary for our patients, their families, and our dedicated staff. We believe that a serene, safe, and beautifully maintained environment plays a crucial role in the healing process and overall well-being. We currently have an open position for Cook II who will work under the supervision of the Food Service Director.

Cook II is responsible for the preparation, cooking, and portioning of a variety of hot and cold food items for patients, cafeteria guests, and facility catering events. This role requires consistency in following standardized recipes and therapeutic diet and modified diet orders to ensure meals meet nutritional guidelines and quality standards. Prepare and cook food in large quantities, including entrees, soups, sauces, vegetables, and desserts, using conventional cooking methods (baking, roasting, broiling, steaming, grilling). Follow standardized recipes and production sheets to meet portion control, nutritional requirements, and cost efficiency. The Cook II works collaboratively within the food services team to maintain a clean, safe, and sanitary kitchen environment, adhering to all Hazard Analysis and Critical Control Points (HACCP) and infection control protocols. Works under limited supervision, with considerable latitude for the use of initiative and independent judgment.

Other duties assigned include but are not limited to actively participating and/or serve in a supporting role to meet the agency's obligations for disaster response and/or recovery or Continuity of Operations (COOP) activation. Such participation may require an alternate shift pattern assignment between the hours of 5:30 am – 2:00 pm and 8:30 am - 5:00 pm, with rotating weekends and/or locations.

Requirements

• Dietary Knowledge: Basic understanding of therapeutic and modified diets (e.g., low sodium, diabetic, texture-modified) is preferred.
• Communication: Must be able to read, write, and follow written instructions in English and communicate effectively with team members.
• Mathematical Skills: Ability to perform basic math to compute weights, measures, and recipe conversions.
• Proficiency in using and maintaining standard commercial kitchen equipment. Basic computer skills for using production systems may be required.
• Strong customer service orientation with the ability to work both independently and as part of a team. Must demonstrate respect, courtesy, and reliability.
• Communicate effectively with coworkers and supervisors during shift changes and production meetings.
• Assist with inventory control by rotating stock using the First-In, First-Out (FIFO) method and properly storing leftovers.
• Complete all required documentation, such as temperature logs and production sheets, accurately.
• 1 -3 years of culinary experience in a fast-paced food service environment, such as a hospital, restaurant, or institutional kitchen, is typically required.
• High School Diploma
• Texas Food Handlers Card, or the ability to obtain within 30 to 90 days of hire

Nice To Haves

• Experience with high-volume food preparation is preferred.

Responsibilities

• Prepare and cook food in large quantities, including entrees, soups, sauces, vegetables, and desserts, using conventional cooking methods (baking, roasting, broiling, steaming, grilling).
• Follow standardized recipes and production sheets to meet portion control, nutritional requirements, and cost efficiency.
• Prepare food items to order for patient room service and cafeteria line, including grilled items, hot and cold sandwiches, short-order cooking, and catering.
• Assemble and finish cook-chill or convenience food products according to established procedures.
• Perform advanced knife skills for chopping, dicing, slicing, and portioning fruits, vegetables, and meats.
• Adhere strictly to HACCP guidelines, infection control, and food safety standards. This includes proper handling, storage, labeling, and dating of all food items.
• Monitor and record food temperatures during cooking, holding, and service to ensure safety and quality.
• Operate, clean, and maintain kitchen equipment safely, including mixers, slicers, steamers, ovens, and grills.
• Maintain a clean and organized workstation, following all sanitation codes and departmental cleaning schedules.
• Ensure all food served is flavorful, attractively presented, and served at the correct temperature.

Benefits

• DSHS offers insurance coverage and other benefits available through the State of Texas Group Benefits Plan administered by the Employee Retirement System of Texas (ERS).

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED