Cook III

Job Description:
Would you thrive in an environment where you learn and grow personally and professionally all while helping make a positive impact on people’s lives? Do you appreciate being around others like yourself who are dependable, trustworthy, hard workers who believe in the value of each other, teamwork, and inclusivity? HSCS is dedicated to building a diverse community atmosphere where employees feel valued, supported, and accepted while providing specialized care for Texans in need. If providing hope and healing through compassionate, innovative, and individualized care interest you, we welcome your application for the position below.

The Cook III performs complex (journey-level) technical food service production tasks and is responsible for preparing, cooking, portioning, distributing, and serving food of for regular and modified food diets and textures. This position provides guidance, training, and oversight to subordinates and is integral to both quality of life and safety of patients. Hospital management has identified the need to establish this position as a benchmark audit as part of the ongoing effort to establish better consistency in the classification, compensation, duties, and responsibilities of positions. Furthermore, it will provide the option to quickly create and/or reclassify cook positions to this benchmark, which may assist in filling currently vacant cook positions and will provide an additional resource for training and guiding the work of kitchen staff.

Performs other duties as assigned. 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. 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, seasons, cooks, and assembles food for regular and modified diets using proper equipment and utensils and in a manner that ensures sanitary conditions. Prepares and portions food for special diets and modified textures following food service procedures in order to meet guidelines set forth by doctor's orders. Prepare scheduled snacks and supplements. Maintains a supply of snack items. Follows Central Kitchen Operation Manual Procedures and ensures others follow proper food handling in accordance with food service procedures, state, and federal guidelines.

Operates and maintains all food service equipment in a safe manner. Provides
guidance, training, and oversight to others to operate and maintain food service equipment in a safe manner.

Calculates proper amounts of food to prepare and deliver to the designated food service areas by using a standardized menu and recipe to ensure an adequate supply of food, to reduce the number of call backs from food service areas, and in order to provide accurate meals to residents.

Prepares and participates in the distribution of food in a safe and sanitary manner according to the food service policies, including driving and delivery vehicle when needed. When needed, serves food, including for special diets, following food service procedures.

Maintains and inspects assigned areas for sanitation to include cleaning equipment, utilizing proper food handling and preparation techniques and assembly and service procedures, and storing and utilizing leftovers properly. Follow procedures for sanitation and storage of the dishes and food service equipment and for cleaning kitchen, stock room, food preparation areas, and satellite areas.

Guides, trains, and oversees others in food preparation, meal assembly and service, equipment usage, and food service sanitation and safety procedures. Trains subordinates in the proper use and safety of food service equipment to reduce the risk of employee injury and equipment breakage.

Completes required records and reports such as equipment work orders, document notes on the subordinate cooks. Reports kitchen equipment in need of repair or replacement, or supplies needed using the designated protocol. Assists in making recommendations to improve operational efficiency to the designed supervisor.

Performs other duties as assigned. 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:
Knowledge of food preparation methods, of food storage standards and sanitation regulations

Knowledge of specialized diets and textures

Skill in cooking and baking and in the use and care of food preparation appliances and equipment such as slicers, mixers, grinders, food processors, etc.

Skill in the operation and sanitizing of food service equipment

Skill in the preparation of large quantities of food following specific guidelines for diet and textures

Skill in interpreting and following recipes

Ability to 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 periods 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

Ability to guide, train and oversee the work of others in food preparation, equipment use and sanitization

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