Come work in an environment where we truly value and respect those we serve and believe in the mission that all people can achieve a higher level of wellness and independence.
The state supported living centers serve people with intellectual and developmental disabilities who are medically fragile or who have behavioral problems. The centers provide campus-based direct services and supports at 13 centers located throughout the state. Learn About Our State Supported Living Centers
The state of Texas offers many benefits to employees. HHSC is a qualifying organization for the Federal Public Service Loan Forgiveness Program, which forgives the remaining balance on college student Direct Loans after making 120 qualifying monthly payments. We also offer excellent health benefits, a lifetime monthly retirement annuityas well as 401(k) and 457 Programs under the Employees Retirement System of Texas.
If you are looking for a place to work where you can establish a career that is filled with purpose, this is the job for you!
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.
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