Cook

Phoenix Senior Living•Hoover, AL

24d

About The Position

The Cook is responsible for preparing food that meets or exceeds the community’s quality, quantity, service-schedule, and hospitality standards. The Cook may manage food production when the Lead Cook or Food and Beverage Director is absent. The role includes preparing and serving meals, accommodating special dietary and texture-modified food needs as directed, maintaining food-service sanitation, keeping required records, and following applicable food-handling and regulatory requirements. The position has variable PRN hours, generally Monday through Friday, with every other weekend as needed. The Cook reports directly to the Food and Beverage Director.

Requirements

High school diploma or GED.
One year of job-related experience, including food preparation, full-line menu items, and therapeutic diets.
Current SERV Safe certificate, or ability to participate in food-services sanitation training to become SERV Safe Certified.

Nice To Haves

Culinary apprenticeship or training.

Responsibilities

Prepare and serve meals according to posted menus, approved standardized recipes, production sheets, and instructions.
Prepare special dietary needs and texture-modified foods as directed.
Organize work to meet food production and service requirements.
Monitor food temperature, taste, and quality; taste food and make adjustments as needed.
Maintain sanitary conditions and clean work areas in accordance with food-safety standards and applicable regulations.
Follow local, state, and federal food-handling policies and maintain cleanliness, hygiene, and health standards.
Operate dish machines and wash and sanitize dishes, china, silverware, glassware, utensils, and cookware.
Maintain confidentiality of resident information.
Review the Resident Diet Book and confidential diet board, indicator, data card, or chart.
Manually record equipment, refrigerator, freezer, cooking, holding, and cooling temperatures.
Manually record food production quantities and taste-evaluation sheets.
Manage food production in the absence of the Lead Cook or Food and Beverage Director.