Are you ready to be professionally challenged? Are you looking to be part of a dynamic team of engaged and committed professionals? Then the Health and Specialty Care System (HSCS) may be just the place for you! The HSCS is comprised of nine psychiatric hospitals located throughout the state, and one youth residential psychiatric center in Waco. The HSCS is a hub of excellence for forensic mental health and complex psychiatric care, with all facilities accredited by The Joint Commission. The hospitals provide state-of-the-art treatment that is recovery-oriented and science-based. Whether in a direct-care or support role, your contribution will make a difference in the life of a Texan.
The Cook II performs skilled technical food production tasks and provides supervisory guidance during the preparation, assembly and service of meals for patients/clients. The Cook II receives limited supervision from the Food Service Manager IV, Food Service Manager III, Food Service Manager I(s), and Cook III(s). Major duties include preparation of food items for regular and modified diets, loading of food carts, supervising and monitoring tray assembly of patient/client meals and the dish room operation, monitoring safety and sanitation in the central kitchen area, and training and supervising employees and students. The Cook II may relieve the Cook III or the Cook III (Supervisor) in the event of his/her absence. The Cook II may work rotating shifts and unusual hours in the event of a disaster or operational necessity. This position is required to drive a state owned vehicle. 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.
1. Prepares and assembles food for regular and modified diets.
2. Operates and maintains all food service equipment in a safe manner.
3. In absence of Cook III, supervises the central kitchen operation.
4. Supervises the loading and unloading of food carts.
5. In the absence of Cook III (Supervisor), supervises patient/client tray service and dish room operation.
6. Maintains sanitation to include cleaning equipment, utilizing proper food handling and preparation techniques and assembly and service procedures, and storing and utilizing leftovers properly.
7. Assists with training new employees and students in food preparation, meal assembly and service, equipment usage, and food service sanitation and safety procedures.
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 location. Knowledge Skills Abilities:
1. Advanced knowledge of methods, materials, and equipment used in hospital food production, assembly, and service.
2. Knowledge of therapeutic diets, quantity food service production, and safety, and sanitation guidelines.
3. Knowledge of all applicable standards (JCAHO, ICF-MR, Health Department, TXMHMR-NFS).
4. Ability to operate and maintain all food service equipment.
5. Ability to operate motor vehicles.
6. Ability to perform advanced mathematics.
7. Ability to count, weigh, and measure food ingredients and portions; to follow instructions, guidelines, policies and procedures; to supervise and work with co-workers; to give effective verbal and written instructions; to speak and read fluent English; to maintain discipline and order; to train employees and students; to analyze problems and take appropriate action to solve them; and to maintain accurate records. Registration or Licensure Requirements:
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:
Minimum of 2 years of food service experience required. 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 Aid, 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.
All applicants must be at least 18 years of age to be considered for employment at a state-operated facility.
Salary Note: The salary offered will follow HHS starting salary guidelines which are typically made at or near the posted minimum of the salary range.
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. 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.