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Job/Position DescriptionCook IIThe Cook II performs routine (journey level) food preparation work on a designated shift and 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 and therapeutic diets and 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 FunctionsAttends 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 and 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.Other duties as assigned include but are not limited to actively participating and/or serving in a supporting role to meet the agencyand#146;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.Registrations, Licensure Requirements or CertificationsMust possess valid Texas driverand#146;s license or obtain it no later than 90 days after hire date. Applicants with an out-of-state driverand#146;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.Knowledge https://jobshrportal.hhsc.state.tx.us/ENG/CareerPortal/job\_profile.cfm?szOrderID=522332 Copy the URL in the preceding sentence to an Internet Explorer browser to apply to the job directly through the Texas Health and Human Services Career Portal.