Cook IV

The Cook IV performs advanced (senior-level) technical food production tasks and provides shift leadership and direction to others during the preparation, seasoning, cooking, assembly and service of meals for individuals who live at the State Supported Living Center (SSLC). Oversees the preparing, cooking, portioning, distributing and serving food for regular and modified food diets and textures. Handles, and ensures other handle, food in accordance with federal and state guidelines. Reviews menus to determine types and quantities of food to be prepared, taking into account specialized diets and textures. Serves as a shift leader as assigned to instruct others in the preparation and delivery of meals to individuals on time and in accordance with Intermediate Care Facility (ICF) guidelines.  Follows, and ensures others follow, prescribed menus, recipes, standards and completes necessary reports. Inspects and ensures proper food service, food storage, and proper sanitation of the food service equipment and area. Monitors inventories and records of food consumption. Reports kitchen equipment in need of repair or replacement, or supplies needed using the designated protocol.  Provides shift leadership, guidance, training and direction to subordinates in all areas of food preparation, sanitation, safety, and personal hygiene standards. Makes recommendations for improving operating efficiency. Other duties, such as working in the ingredient room, working in the facility canteen, or driving the delivery vehicle will be required as needed. Works under limited supervision, with considerable latitude for use of initiative and independent judgement. Generally, works a designated shift, but can required to work variable schedule depending upon facility staffing and needs. May work unusual or extended hours in the event of a disaster or operational necessity.

Registrations, Licensure Requirements or Certifications:

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.

Texas requires food handler training for all individuals working in Texas food service establishments. In addition, Texas Food Manager certification, or Food Protection Manager Certification is required within six (6) months of hire for employees working in this position.

Initial Screening Criteria:

One (1) year of food preparation work is required, including experience with hot and cold food preparation.

6 months experience cooking in a health care food service operation is preferred.

Experience guiding, training and/ or overseeing the work of others if preferred.

Graduation from a standard high school or equivalent is preferred.

Salary/Compensation: $3,446 - $4,366 per month

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