Cook III

TX-HHSC-DSHS-DFPS•San Antonio, TX

1d•Onsite

About The Position

Join the Texas Health and Human Services Commission (HHSC) and be part of a team committed to creating a positive impact in the lives of fellow Texans. At HHSC, your contributions matter, and we support you at each stage of your life and work journey. HSCS is dedicated to building an atmosphere where employees feel valued and supported while providing specialized care for Texans in need. HSCS is comprised of nine psychiatric hospitals, one youth residential treatment facility, and thirteen state supported living centers. The psychiatric hospitals are a hub of excellence for forensic mental health and complex psychiatric care, with all facilities accredited by The Joint Commission. They provide state-of-the-art treatment that is recovery-oriented and science-based. The Cook III performs complex (journey-level) technical food service production tasks and is responsible for preparing, cooking, portioning, distributing, and serving food for regular and modified food diets and textures. This position provides guidance, training, and oversight to subordinates and is integral to both quality of life and safety of patients.

Requirements

Knowledge of food preparation methods, of food storage standards and sanitation regulations
Knowledge of specialized diets and textures
Skill in cooking and baking and in the use and care of food preparation appliances and equipment such as slicers, mixers, grinders, food processors, etc.
Skill in the operation and sanitizing of food service equipment.
Skill in the preparation of large quantities of food following specific guidelines for diet and textures.
Skill in interpreting and following recipes
Ability to serve food, to clean dining, serving, and food preparation areas, and to maintain accurate records.
Ability to speak and read English.
Ability to follow written and oral instructions.
Ability to complete basic math used in cooking/preparation.
Ability to lift minimum of 25 pounds.
Ability to bend and reach, stand/walk on hard floors for extended periods of time.
Ability to work in hot and/or cold conditions.
Ability to smell, taste, and see.
Ability to work harmoniously and productively with co-workers and residents.
Ability to guide, train and oversee the work of others in food preparation, equipment uses and sanitization.
Must possess a valid Texas driver license or obtain it no later than 90 days after hire date to drive a state vehicle.
Eligible driving record required based on HHSC Fleet Management policy.
Ability to obtain Certification in Food Safety (ServSafe, Learn to Serve, or Food Protection Manager) within six (6) months of hire.
Twenty-four (24) months of work experience in a food service operation.
Applicants must pass a fingerprint criminal background check, pre-employment drug screen, and registry checks including the Client Abuse/Neglect Reporting System (CANRS), Nurse Aid, Medication Aide and Employee Misconduct, List of Excluded Individuals/Entities (LEIE).
Males between the ages of 18-25 must be registered with the Selective Service.
All applicants must be at least 18 years of age to be considered for employment at a state-operated facility.
Compliance with HHSC immunization policy and state hospital operating procedures related to immunizations is required.

Nice To Haves

Certification in Food Safety (ServSafe, Learn to Serve, or Food Protection Manager)

Responsibilities

Attends work on a regular basis and may be required to work a specific shift schedule or, at times, even a rotating schedule, extended shift and/or overtime in accordance with agency leave policy and performs other duties as assigned.
Prepares, seasons, cooks, and assembles food for regular and modified diets using proper equipment and utensils and in a manner that ensures sanitary conditions.
Prepares and portions food for special diets and modified textures following food service procedures in order to meet guidelines set forth by doctor's orders.
Prepare scheduled snacks and supplements.
Maintains a supply of snack items.
Follows Central Kitchen Operation Manual Procedures and ensures others follow proper food handling in accordance with food service procedures, state, and federal guidelines.
Operates and maintains all food service equipment in a safe manner.
Provides guidance, training, and oversight to others to operate and maintain food service equipment in a safe manner.
Calculates proper amounts of food to prepare and deliver to the designated food service areas by using a standardized menu and recipe to ensure an adequate supply of food, to reduce the number of call backs from food service areas, and in order to provide accurate meals to residents.
Prepares and participates in the distribution of food in a safe and sanitary manner according to the food service policies, including driving a delivery vehicle when needed.
When needed, serves food, including for special diets, following food service procedures.
Maintains and inspects assigned areas for sanitation to include cleaning equipment, utilizing proper food handling and preparation techniques and assembly and service procedures, and storing and utilizing leftovers properly.
Follows procedures for sanitation and storage of the dishes and food service equipment and for cleaning kitchen, stock room, food preparation areas, and satellite areas.
Guides, trains, and oversees others in food preparation, meal assembly and service, equipment usage, and food service sanitation and safety procedures.
Trains subordinates in the proper use and safety of food service equipment to reduce the risk of employee injury and equipment breakage.
Completes required records and reports such as equipment work orders, document notes on the subordinate cooks.
Reports kitchen equipment in need of repair or replacement, or supplies needed using the designated protocol.
Assists in making recommendations to improve operational efficiency to the designed supervisor.
Actively participating and/or serving in a supporting role to meet the agency’s obligations for disaster response and/or recovery or Continuity of Operations (COOP) activation.