Join the Texas Health and Human Services Commission (HHSC) and be part of a team committed to creating a positive impact in the lives of fellow Texans. At HHSC, your contributions matter, and we support you at each stage of your life and work journey. Our comprehensive benefits package includes 100% paid employee health insurance for full-time eligible employees, a defined benefit pension plan, generous time off benefits, numerous opportunities for career advancement and more. Explore more details on the Benefits of Working at HHS webpage.
Functional Title: Cook III Job Title: Cook III Agency: Health & Human Services Comm Department: Food Service Posting Number: 23041 Closing Date: 11/18/2026 Posting Audience: Internal and External Occupational Category: Food Preparation and Serving Related Salary Range: $3,446.25 - $4,365.66 Pay Frequency: Monthly Salary Group: TEXAS-A-13 Shift: Evening
Additional Shift:
Telework: Not Eligible for Telework Travel: Up to 5% Regular/Temporary: Regular Full Time/Part Time: Full time FLSA Exempt/Non-Exempt: Nonexempt Facility Location: Lufkin State Supported Living Center Job Location City: POLLOK Job Location Address: 6844 N US HWY 69 Other Locations: Lufkin MOS Codes: 3300,3381,3F1X1,4D0X1,752X,92G,CS,CSS,F&S,SN
Brief Job Description:
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
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 III 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.
Essential Job Functions (EJFs):
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.
Reviews menus to determine types and quantities of food to be prepared taking into account specialized diets and modified textures. Plans, tests and adjusts standardized recipes. Calculates food requirement estimates based on recipes. Reviews menus to determine types and qualities of food to be prepared for each meal. Oversees and evaluates the ongoing testing standardized recipes and makes necessary changes. Monitors records of food consumption to inform changes to recipes and menus.
Serves as a lead worker providing direction to others. During the assigned shift, oversees adherence to Central Kitchen Operation Manual Procedures and ensures others follow proper food handling in accordance with food service procedures, state and federal food safety guidelines. Inspects dining, service, and food preparation areas, and food conveyors, for compliance with sanitation, safety, and health regulations. Ensure that kitchen area, equipment and utensils are cleaned, and leftovers are stored properly.
Guides, trains and oversees other on the preparation, seasoning, cooking and assembling of food for regular and modified diets using proper equipment and utensils and in a manner that ensures sanitary conditions. Inspects for proper food handling and preparation techniques and assembly. Checks and tastes food during preparation for conformance to standards. Ensures adequate controls are maintained over food preparation quantities and portion sizes.
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 to reduce the risk of employee injury and equipment breakage.
Ensures others calculate the proper amounts of food to prepare and deliver to 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 to provide accurate meals to residents.
Oversees and participates in the distribution of food in a safe and sanitary manner according to the food service policies, including driving a delivery vehicle when needed. Instructs staff in setting up serving lines and serving food as appropriate. When needed, serves food, including for special diets, following food service procedures. Ensures that food is maintained at proper serving temperatures.
Completes required records and reports such as equipment work orders and documentation notes on the subordinate cooks. Reports kitchen equipment in need of repair or replacement, or supplies needed using the designated protocol. Recommends changes to cooking and kitchen operations to improve operating efficiency to the designed supervisor.
Monitors the inventory of supplies and reviews requisitions for needed items. Coordinates the inspection of food items on arrival for quantity, quality, and temperature conditions. Ensures that perishables and frozen foods are stored under correct temperatures and conditions.
Establishes and administers orientation and in-service training programs. Coordinates staff training on safety rules and regulations, sanitary procedures, food preparation and portion control, and the operations of food service equipment.
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 and Abilities (KSAs):
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 analyze problems and recommend solutions.
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 period 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.
Ability to work well under pressure and within a strict time limit.
Ability to weigh, measure, mix and prepare ingredients according to recipes.
Able to handle work in a fast-paced environment.
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 or overseeing the work of others is preferred.
Graduation from a standard high school or equivalent is preferred.
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 Aide, Medication Aide and Employee Misconduct and HHS List of Excluded Individuals/ Entities (LEIE).
Males between the ages of 18 – 25 must be registered with the Selective Service.
All State Supported Living Center Employees are subject to Random Drug Testing.
Flexibility in work hours may be required for this position. The position may be required to work overtime and/or extended hours. Must be willing to work weekends and holidays.
All applicants must be at least 18 years of age to be considered for employment at a state-operated facility. Review our Tips for Success when applying for jobs at DFPS, DSHS and HHSC.
Active Duty, Military, Reservists, Guardsmen, and Veterans:
Military occupation(s) that relate to the initial selection criteria and registration or licensure requirements for this position may include, but not limited to those listed in this posting. All active-duty military, reservists, guardsmen, and veterans are encouraged to apply if qualified to fill this position. For more information please see the Texas State Auditor’s Job Descriptions, Military Crosswalk and Military Crosswalk Guide at Texas State Auditor's Office - Job Descriptions.
ADA Accommodations:
In compliance with the Americans with Disabilities Act (ADA), HHSC and DSHS agencies will provide reasonable accommodation during the hiring and selection process for qualified individuals with a disability. If you need assistance completing the on-line application, contact the HHS Employee Service Center at 1-888-894-4747. If you are contacted for an interview and need accommodation to participate in the interview process, please notify the person scheduling the interview.
Pre-Employment Checks and Work Eligibility:
Depending on the program area and position requirements, applicants selected for hire may be required to pass background and other due diligence checks.
HHSC uses E-Verify. You must bring your I-9 documentation with you on your first day of work. Download the I-9 Form
Telework Disclaimer:
This position may be eligible for telework. Please note, all HHS positions are subject to state and agency telework policies in addition to the discretion of the direct supervisor and business needs.