Job Information
HEALTH AND HUMAN SERVICES COMMISSION Cook III - Denton in Denton, Texas
Cook III
Date:
Nov 6, 2025
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DENTON, TX
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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 theBenefits of Working at HHS webpage.
Functional Title:Cook III
Job Title:Cook III
Agency:Health and Human Services Comm
Department:Food Service
Posting Number:11055
Posting Audience:Internal and External
Occupational Category:Food Preparation and Serving Related
Salary Group:TEXAS-A-13
Salary Range:$3,446.25-$4,365.66
Pay Frequency:Monthly
Shift:Day
Additional Shift:Days (First)
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:Denton State Supported Living Center
Job Location City:DENTON
Job Location Address:3980 STATE SCHOOL RD
Other Locations:
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 i 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