Cook

Cook

Location: Phoenix Senior Living

Job Type: Full-time, Part-time

Shift Details: Mon-Fri;
Every other weekend required

Purpose: The Cook is responsible for all food preparation so that food meets and/or exceeds quality, quantity, and service schedule requirements and hospitality service standards for the community.

Responsible to effectively manage all food production in the absence of the Lead Cook or Food and Beverage Director. Responsible for handling all foods in accordance with sanitary procedures and standards and complying with all federal, state and local regulatory procedures pertaining to food production.

• Preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance
• Adheres to posted menus and prepares food items using approved Phoenix standardized recipes in a timely manner
• Adheres to production sheets and instructions
• Prepares all special dietary needs as directed
• Prepares texture modified food as directed
• Organizes work to meet production and service requirements
• Monitors all food items to ensure minimum guidelines for temperature, taste and quality are upheld at all times
• Taste and prepares food to determine quality or necessary adjustment
• Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas
• Follow all local, state and federal policies regarding food handling
• Maintains standards of cleanliness, hygiene and health standards
• Operates dish machine(s) according to Food Safety Standards
• Operates dishwashing to properly wash and sanitize all dishes and china, silverware, glassware, utensils and cookware as necessary

• Responsible for recording keeping and maintaining service standards and regulatory compliance measures
• Maintains and protects the confidentiality of resident information at all times
• Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart

Manually records equipment temperatures: refrigerator, freezer, cooking, holding, cooling; records food production quantities and taste evaluation sheets; rotates menus and production sheets.

• High School Diploma / GED required
• Culinary apprenticeship or training preferred
• One (1) year job related experience including food preparation, full-line menu items and therapeutic diets
• Maintains a current SERV Safe certificate or able to participate in the food services sanitation training to become SERV Safe Certified

Entry level

Part-time

Management and Manufacturing

Industry: Hospitals and Health Care