Cook II

Texas Health & Human Services Commission•San Antonio, TX

13d•$2,905 - $3,946•Onsite

About The Position

The Cook II performs complex, journey-level food service production work at San Antonio State Hospital. The position prepares, cooks, portions, distributes, and serves food for regular and modified diets and textures. It also provides guidance, training, and oversight to kitchen staff and supports the quality of life and safety of patients. The role is designated as a benchmark position to promote consistency in classification, compensation, duties, and responsibilities, and to support staffing and training needs in the kitchen. The position follows established menus, recipes, food-service procedures, and applicable state and federal guidelines. It may involve driving a delivery vehicle, working alternate shifts or locations during disaster response or Continuity of Operations activation, and performing other assigned duties. The role is based at San Antonio State Hospital and is not eligible for telework.

Requirements

At least 18 months of work experience in a food-service operation.
Knowledge of food-preparation methods, food-storage standards, and sanitation regulations.
Knowledge of specialized diets and food textures.
Skill in cooking and baking and in using and caring for food-preparation appliances and equipment, such as slicers, mixers, grinders, and food processors.
Skill in operating and sanitizing food-service equipment.
Skill in preparing large quantities of food according to specific diet and texture guidelines.
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 and follow written and oral instructions.
Ability to perform basic math used in cooking and food preparation.
Ability to lift at least 25 pounds; bend and reach; and stand or walk on hard floors for extended periods.
Ability to work in hot and/or cold conditions and to smell, taste, and see.
Ability to work harmoniously and productively with coworkers and residents.
Ability to guide, train, and oversee others in food preparation, equipment use, and sanitization.
Must have a valid Texas driver license or obtain one no later than 90 days after hire to drive a state vehicle; applicants using an out-of-state license must provide an original certified driving record, and the driving record must meet HHSC Fleet Management policy.
Must obtain food safety certification within six months of hire if not already certified.
Must pass a fingerprint criminal background check, pre-employment drug screen, and applicable registry checks.
Must be at least 18 years old for employment at a state-operated facility.
Must comply with HHSC immunization policy and state hospital immunization procedures.
Must provide I-9 documentation on the first day of work.

Nice To Haves

Food Safety certification such as ServSafe, Learn to Serve, or Food Protection Manager; certification is preferred, though it may be obtained within six months of hire.

Responsibilities

Prepare, season, cook, and assemble food for regular and modified diets using proper equipment and utensils while maintaining sanitary conditions.
Prepare and portion food for special diets and modified textures according to food-service procedures and doctors’ orders; prepare scheduled snacks and supplements and maintain snack supplies.
Follow Central Kitchen Operation Manual procedures and ensure proper food handling in accordance with food-service procedures and state and federal guidelines.
Operate and maintain food-service equipment safely, and guide and train others in its safe use and maintenance.
Calculate food quantities using standardized menus and recipes to ensure adequate supplies and accurate meals for residents.
Prepare and participate in distributing food safely and sanitarily to designated food-service areas; drive a delivery vehicle when needed and serve food, including special diets, when needed.
Maintain and inspect assigned areas for sanitation; clean equipment and kitchen, stockroom, food-preparation, and satellite areas; follow procedures for food handling, assembly, service, dish and equipment sanitation, and proper storage and use of leftovers.
Guide, train, and oversee others in food preparation, meal assembly and service, equipment use, and sanitation and safety procedures.
Complete required records and reports, including equipment work orders and notes on subordinate cooks; report equipment needing repair or replacement and needed supplies through designated protocols.
Assist in making recommendations to the designated supervisor to improve operational efficiency.
Participate in disaster response or recovery and Continuity of Operations activities as assigned, which may require an alternate shift pattern or work location.
Attend work regularly, follow assigned shift schedules, and perform other duties as assigned; work rotating or extended shifts and overtime when required.