Cook III

Texas Health & Human Services Commission•Brenham, TX

8d•$3,446 - $4,366•Onsite

About The Position

The Cook III performs advanced technical food production tasks and provides shift leadership and direction during the preparation, seasoning, cooking, assembly, distribution, and service of meals at a State Supported Living Center. The role oversees meals for regular and modified diets and textures for residents, reviews menus and standardized recipes, estimates food quantities, and ensures food is prepared and handled in accordance with applicable food-service procedures and state and federal guidelines. The Cook III serves as a lead worker, guiding and training staff in food preparation, sanitation, safety, personal hygiene, portion control, and equipment use. The position inspects food preparation, dining, and service areas; monitors food storage, temperatures, inventory, and consumption records; completes required reports; and reports equipment or supply needs. Other duties may include working in the ingredient room or facility canteen and driving a delivery vehicle. The role works under limited supervision with considerable latitude for initiative and independent judgment. Schedules may vary according to facility staffing and needs, and unusual or extended hours may be required for operational needs or disaster response.

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 from the licensing state or obtain a valid Texas driver’s license.
Complete Texas Food Handler training as required for food-service workers.
Obtain Texas Food Manager certification or Food Protection Manager Certification within six months of hire.
Knowledge of food-preparation methods, food-storage standards, sanitation regulations, and specialized diets and textures.
Cooking and baking skills, including use and care of food-preparation appliances and equipment such as slicers, mixers, grinders, and food processors.
Skill in operating and sanitizing food-service equipment and preparing large quantities of food to diet and texture guidelines.
Ability to interpret and follow recipes; weigh, measure, mix, and prepare ingredients according to recipes; and complete basic cooking-related math.
Ability to analyze problems and recommend solutions; 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 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 productively and harmoniously with coworkers and residents, guide and train others, and work under pressure within strict time limits in a fast-paced environment.
Pass required fingerprint criminal background, pre-employment drug, and registry checks.
Must be at least 18 years old to be considered for employment at a state-operated facility.
Must be willing to work weekends and holidays and, as needed, overtime or extended hours.

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 and determine the types and quantities of food needed, accounting for specialized diets and modified textures.
Plan, test, adjust, and oversee standardized recipes; estimate food requirements and monitor consumption records to inform recipe and menu changes.
Lead and direct staff during assigned shifts, ensuring adherence to kitchen procedures and food-safety guidelines.
Inspect dining, service, food preparation, and conveyor areas for sanitation, safety, and health compliance; ensure equipment and utensils are cleaned and leftovers are stored properly.
Guide, train, and oversee staff preparing, seasoning, cooking, assembling, and portioning food for regular and modified diets.
Check and taste food during preparation and inspect handling, preparation, assembly, quantities, and portion sizes for compliance with standards.
Operate and maintain food-service equipment safely and train others in its safe operation and maintenance.
Ensure proper quantities of food are prepared and delivered to service areas using standardized menus and recipes.
Oversee and participate in safe, sanitary food distribution; set up serving lines, serve meals when needed, and ensure food is held at proper serving temperatures.
Complete records and reports, including equipment work orders and notes concerning subordinate cooks; report equipment repair or replacement needs and supply requirements.
Recommend improvements to cooking and kitchen operations to the designated supervisor.
Monitor supplies and inventory, review requisitions, and coordinate inspection of incoming food for quantity, quality, and temperature.
Ensure perishable and frozen foods are stored at appropriate temperatures and under proper conditions.
Establish and administer orientation and in-service training, coordinating staff training on safety, sanitation, food preparation, portion control, and equipment operation.
Perform other assigned duties, including supporting disaster response, recovery, or continuity-of-operations activities, potentially at another location or on an alternate shift.
Work assigned, rotating, extended, or overtime shifts as required; work weekends and holidays when needed.