|The Cook II performs routine (journey level) food preparation work on a designated shift & rotation in the Central Kitchen under general supervision. May be required to work variable schedule. Work involves preparing, cooking, portioning, distributing and serving food for regular & therapeutic diets & textures. Follows prescribed menus, recipes, standards and completes necessary reports. Responsible for sanitation of equipment and work areas. May work in the ingredient room or drive the delivery vehicle. Other duties may be required. Cook II has moderate latitude for the use of initiative and judgment. In the absence of Cook III/IV this position assumes oversight of the kitchen. May train/oversee others in their work. Maintains sufficient knowledge to satisfy the requirements of the job. Handles food in accordance with federal, state and HACCP guidelines. Follows kitchen and food service safety procedures and practices. Must be willing to work weekends and holidays. May work unusual or extended hours in the event of a disaster or operational necessity.|
|Essential Job Functions:
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 food using proper equipment and utensils and in a manner that ensures sanitary conditions.
Prepares and portions food for special diets following food service procedures.
May be required to prepare scheduled snacks & supplements. Maintains supply of snack items.
May be required to supervise assigned employees in all areas of food preparation, delivery, sanitation, safety and personal hygiene.
Prepares and participates in the distribution of food in a safe and sanitary manner according to the food service policies.
May be required to assist in serving food for special diets and following food service procedures.
Follows proper food handling in accordance to food service procedures, state, federal and HACCP guidelines.
May be required to receive delivery of food and supplies from vendors.
Follows procedures for sanitation and storage of the dishes and food service equipment.
Follows required sanitation procedures for cleaning kitchen, stock room, food preparation areas, and satellite areas.
Observes safety procedures and practices.
May be required to supervise/train others in food preparation.
May work in the facility canteen and be required to handle cash in a safe and secure manner to protect the interest of each resident and the State of Texas.
Maintains work areas in a sanitary and organized manner.
When required, answer telephone promptly and transmit messages in a clear, concise, and positive manner.
Completes required training per policy.
|Knowledge Skills Abilities:
Knowledge of food preparation methods, of food storage standards and sanitation regulations.
Skill in the operation and sanitizing of food service equipment.
Ability to prepare and 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 period 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.
|Registration or Licensure Requirements:
Position may be required to drive and require a valid Driver’s License and eligible driving record based on HHSC Fleet Management policy. Applicants with an out-of-state driver’s license must provide an original certified driving record from the state of driving licensure or obtain a valid Texas Driver’s License.
|Initial Selection Criteria:
6 months experience cooking in a health care food service operation preferred.
Graduation from a standard high school or equivalent.
6 months work experience.
Prefer valid Driver’s License and eligible driving record based on HHSC Fleet Management policy