Cook III performs complex (journey-level) food preparation work. Work involves preparing, seasoning, and cooking food, and maintaining inventories and records of food consumption. May provide guidance to others. The Cook III may work rotating shifts; and unusual hours in the event of a disaster or operational necessity. Works under limited supervision, with considerable latitude for the use of initiative and independent judgment. This position is required to drive a state owned vehicle
Essential Job Functions:
1. 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.
2. Prepares, seasons, and cooks food according to menus, special dietary or nutritional restrictions, or established standards.
3. Inspects food preparation equipment, kitchen appliances, and work areas to ensure sanitary conditions.
4. Reports kitchen equipment in need of repair or replacement.
5. Ensures that food is maintained at proper serving temperatures.
6. Instructs staff in setting up serving lines and serving food.
7. Tests and standardizes recipes.
8. Maintains an inventory of supplies and prepares requisitions for needed items.
9. Assists in making recommendations for improving cooking and kitchen operations.
10. Assists in reviewing and planning menus to determine types and quantities of food to be prepared.
11. Maintains sanitation to include cleaning equipment, utilizing proper food handling, preparation techniques and assembly, storing and utilizing leftovers properly.
12. May provide guidance to others.
13. Performs related work as assigned.
14. Other duties as assigned include but are not limited to 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.
Such participation may require an alternate shift pattern assignment and/or locati
Knowledge Skills Abilities:
1. Knowledge of quantity food preparation techniques and procedures,
modified and calculated diet preparation methods and therapeutic diets.
2. Knowledge of safety, and sanitation guidelines.
3. Skill in cooking and baking, and in the use and care of food preparation appliances and equipment.
4. Ability to interpret and follow recipes, to analyze problems and recommend solutions, and to
provide guidance to others.
5. Ability to count, weigh, and measure food ingredients and portions; to perform advanced mathematics; to follow instructions, guidelines, policies and procedures.
6. Ability to speak, read and write in English as to communicate effectively.
Registration or Licensure Requirements:
1. Must possess valid Texas driver’s license or obtain it no later than 90 days after hire date. Applicants with an out-of-state driver’s license must provide an original certified driving record from the state of driving licensure. Eligible driving record required based on HHSC Fleet Management policy.
Initial Selection Criteria:
1. Experience in food preparation work.
2. Graduation from a standard senior high school or equivalent is generally preferred. Experience and education may be substituted for one another.
Additional Information:
Applicants must pass a fingerprint criminal background check, pre-employment drug screen, and registry checks including the Client Abuse/Neglect Reporting System (CANRS), Nurse Aide, Medication Aide and Employee Misconduct and HHS OIG List of Excluded Individuals/Entities. Males between the ages of 18 – 25 must be registered with the Selective Service.
Flexibility in work hours may be required for this position. The position may be required to work overtime and/or extended hours.
All applicants must be at least 18 years of age to be considered for employment at a state-operated facility.
According to the Centers for Disease Control and Prevention, healthcare workers are considered to be at significant risk for acquiring or transmitting hepatitis B, measles, mumps, rubella, varicella (chicken pox), tetanus, diphtheria, pertussis (whooping cough), and influenza. All of these diseases are vaccine-preventable. As a result, state hospital policy requires employees be vaccinated according to their level of contact with patients. In the event you choose to not be immunized for the influenza virus, you may be required to wear a mask and take other protective measures. All new hire candidates will be required to receive COVID-19 medical screening (nasal test) as part of the due diligence process.
MOS Code:
Military occupation(s) that relate to the initial selection criteria and registration or licensure requirements for this position may include, but not limited to: 92G, CS, FS, 3300, 4D0X1. All active duty military, reservists, guardsmen, and veterans are encouraged to apply if qualified to fill this position. For more information see the Texas State Auditor’s Military Crosswalk at http://www.hr.sao.state.tx.us/Compensation/JobDescriptions.aspx.
HHS agencies use E-Verify. You must bring your I-9 documentation with you on your first day of work.
In compliance with the Americans with Disabilities Act (ADA), HHS agencies will provide reasonable accommodation during the hiring and selection process for qualified individuals with a disability. If you need assistance completing the on-line application, contact the HHS Employee Service Center at 1-888-894-4747. If you are contacted for an interview and need accommodation to participate in the interview process, please notify the person scheduling the interview.
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