Cook III

Texas Health & Human Services Commission•POLLOK, TX

5d•$3,446 - $4,366•Onsite

About The Position

The Cook III performs advanced technical food production tasks and provides shift leadership and direction to others in preparing, seasoning, cooking, assembling, distributing, and serving meals for residents of a State Supported Living Center. The role oversees food preparation for regular and modified diets and textures, ensuring food is handled according to federal and state guidelines and that meals are served on time and in accordance with Intermediate Care Facility guidelines. The Cook III reviews menus and quantities, plans and adjusts standardized recipes, monitors food consumption, and ensures portion sizes and serving temperatures are appropriate. The position works under limited supervision, with considerable latitude for initiative and independent judgment. It generally follows a designated shift, but schedules may vary based on staffing and facility needs. The role may involve unusual or extended hours during a disaster or operational necessity. Other duties may include working in the ingredient room or facility canteen, driving a delivery vehicle, and supporting disaster response, recovery, or Continuity of Operations activities, potentially at another location or on an alternate shift.

Requirements

At least one year of food-preparation work, including hot and cold food preparation.
Valid driver’s license and an eligible driving record under HHSC Fleet Management policy; applicants with an out-of-state license must provide an original certified driving record or obtain a valid Texas driver’s license.
Complete Texas Food Manager certification or Food Protection Manager Certification within six months of hire; Texas food-handler training is required for food-service employees.
Knowledge of food-preparation methods, food-storage standards, sanitation regulations, specialized diets, and food textures.
Cooking and baking skills, including use and care of food-preparation equipment such as slicers, mixers, grinders, and food processors.
Skill in operating and sanitizing food-service equipment and preparing large quantities of food according to diet and texture guidelines.
Ability to interpret and follow recipes, complete basic cooking-related math, and weigh, measure, mix, and prepare ingredients.
Ability to analyze problems and recommend solutions; serve food; clean food-service areas; and maintain accurate records.
Ability to speak and read English and follow written and oral instructions.
Ability to lift at least 25 pounds; bend and reach; stand or walk on hard floors for extended periods; work in hot or cold conditions; and smell, taste, and see.
Ability to work harmoniously and productively with coworkers and residents, guide and train others, work under pressure and within strict time limits, and handle a fast-paced environment.
Must be at least 18 years old.
Must pass fingerprint-based criminal background, pre-employment drug, and required registry checks.
Males ages 18–25 must be registered with Selective Service.
Employees are subject to random drug testing.
Must be willing to work weekends and holidays; flexibility, overtime, and extended hours may be required.

Nice To Haves

Six months of experience cooking in a health-care food-service operation.
Experience guiding, training, or overseeing the work of others.
Graduation from a standard high school or equivalent.

Responsibilities

Review menus to determine food types and quantities, including specialized diets and modified textures.
Plan, test, adjust, and oversee the testing of standardized recipes; estimate food requirements and use food-consumption records to inform recipe or menu changes.
Lead and direct staff during assigned shifts, ensuring adherence to kitchen procedures and food-safety guidelines.
Inspect dining, service, preparation, and food-conveyor areas for compliance with sanitation, safety, and health requirements; ensure equipment and utensils are cleaned and leftovers stored properly.
Guide, train, and oversee staff in preparing, seasoning, cooking, assembling, and portioning food for regular and modified diets.
Check and taste food during preparation and inspect food handling, preparation, and assembly for conformance to standards.
Operate and maintain food-service equipment safely and train others in its safe operation and care.
Ensure correct food quantities are prepared and delivered to service areas using standardized menus and recipes.
Oversee and participate in safe, sanitary food distribution; drive a delivery vehicle when needed, set up serving lines, serve food including special diets, and maintain proper serving temperatures.
Complete required records and reports, including equipment work orders and documentation concerning subordinate cooks; report needed repairs, replacements, or supplies and recommend operational improvements.
Monitor supply inventory, review requisitions, and coordinate inspection of delivered food for quantity, quality, and temperature; ensure perishables and frozen food are stored properly.
Establish and administer orientation and in-service training, coordinating staff training in safety, sanitation, food preparation, portion control, and equipment operation.
Perform other assigned duties, including supporting disaster response, recovery, or Continuity of Operations activities.
Attend work regularly and work assigned or rotating schedules, extended shifts, or overtime as required by agency needs and policy.