Cook III

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. Our comprehensive benefits package includes 100% paid employee health insurance for full-time eligible employees, a defined benefit pension plan, generous time off benefits, numerous opportunities for career advancement and more. Position Details Functional Title: Cook III Job Title: Cook III Agency: Health & Human Services Comm Department: Food Service Posting Number: 18297 Closing Date: 08/24/2026 Posting Audience: Internal and External Occupational Category: Food Preparation and Serving Related Salary Range: $3,446.25 - $4,365.66 (Monthly) Salary Group: TEXAS-A-13 Shift: Day (Up to 5% Travel, Not Eligible for Telework) Regular/Temporary: Regular Full Time/Part Time: Full time FLSA Exempt/Non-Exempt: Nonexempt Facility Location: Denton State Supported Living Center, 3980 STATE SCHOOL RD, DENTON, TX Job Description The Cook III performs advanced (senior‑level) technical food production tasks and provides shift leadership and direction during the preparation, seasoning, cooking, assembly and service of meals for individuals who live at the State Supported Living Center (SSLC). The role includes overseeing the preparation, cooking, portioning, distributing and serving of regular and modified food diets and textures, ensuring compliance with federal and state guidelines, and managing kitchen operations and inventories. Responsibilities Review menus, specialized diets and textures, and planned recipes to determine types and quantities of food to prepare. Plan, test, and adjust standardized recipes; calculate food requirement estimates. Serve as a shift leader, instructing staff on meal preparation, delivery, and adherence to guidelines. Inspect dining, service, and food preparation areas for sanitation, safety, and health compliance. Guide, train, and supervise other cooks in food preparation, equipment use, and sanitation. Operate and maintain all food service equipment safely, providing training when required. Ensure proper portion sizes and quantities to reduce call backs and maintain accurate meal supplies. Oversee food distribution, including driving a delivery vehicle when needed, and maintain proper serving temperatures. Complete required records and reports, such as equipment work orders and documentation notes on subordinate cooks. Monitor inventory, review requisitions, and coordinate inspection of incoming food for quality, quantity and temperature. Establish and administer orientation and in‑service training programs for staff on safety rules, sanitary procedures, and equipment operations. Participate in disaster response or recovery as required, which may involve alternate shift patterns or locations. Essential Job Functions Adhere to a specific shift schedule, including rotating shifts and overtime, as per agency leave policy. Deploy standardized menu and recipe procedures with precise food quantity calculations. Enforce proper food handling and sanitation in the kitchen, dining and service areas. Perform inspections of food conveyors, dining facilities, and kitchen equipment for compliance with sanitary regulations. Train and supervise staff through direct instruction and hands‑on practice. Maintain operational efficiency by recommending process improvements. Extend duties to participate in continuity of operations (COOP) activation when required. Knowledge, Skills, and Abilities Knowledge of food preparation methods, storage standards and sanitation regulations. Knowledge of specialized diets and textures. Skill in cooking, baking, and the use and care of food preparation appliances (e.g., slicers, mixers, grinders, food processors). Skill in operating and sanitizing food service equipment. Skill in preparing large quantities of food following specific dietary guidelines. Skill in interpreting and following recipes. Ability to analyze problems and recommend solutions. Ability to clean dining, serving, and food preparation areas and maintain accurate records. Ability to speak and read English; follow written and oral instructions. Basic math proficiency for cooking and preparation calculations. Physical ability to lift ≥25 pounds, bend, reach, stand/walk on hard floors for extended periods, and work in hot/cold conditions. Ability to work harmoniously with co‑workers and residents; guide and oversee staff under pressure. Ability to weigh, measure, mix, and prepare ingredients according to recipes. Adaptability to fast‑paced environments. Registrations, Licensure Requirements, or Certifications • Driver’s License with an eligible driving record, or Texas Driver’s License for out‑of‑state holders. • Texas Food Manager certification or Food Protection Manager Certification required within six (6) months of hire. • Texas food handler training required for all individuals working in Texas food service establishments. Initial Screening Criteria One (1) year of food preparation work, including experience with hot and cold food preparation. Six (6) months experience cooking in a health‑care food service operation preferred. Experience guiding, training or overseeing the work of others preferred. Graduation from a standard high school or equivalent preferred. #J-18808-Ljbffr