Cook

Phoenix Senior Living•Durham, NC

19d

About The Position

Seasons at Southpoint is seeking a Cook. The Cook reports directly to the Food and Beverage Director and is responsible for preparing food that meets or exceeds quality, quantity, service schedule, and hospitality standards for the community. The Cook is also responsible for managing food production in the absence of the Lead Cook or Food and Beverage Director and handling food according to sanitary standards and applicable federal, state, and local regulations. The role includes preparing and serving meals, maintaining food-service sanitation, keeping accurate records, receiving and rotating products, monitoring inventory, and meeting regulatory requirements. The Cook follows posted menus, approved Phoenix standardized recipes, production sheets, and instructions; prepares special dietary and texture-modified foods as directed; organizes work to meet production and service requirements; and monitors food temperature, taste, and quality. The Cook maintains clean and sanitary work areas, follows food-handling policies, and operates dishwashing equipment to properly wash and sanitize dishes, utensils, cookware, and related items. The Cook maintains the confidentiality of resident information and reviews resident diet books and related dietary records. Recordkeeping duties include manually recording equipment, refrigerator, freezer, cooking, holding, and cooling temperatures, food production quantities, and taste evaluations. The posted schedule is Monday through Friday, with every other weekend required.

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 (food services sanitation 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 in accordance with posted menus, approved standardized recipes, production sheets, instructions, and service requirements.
Prepare special dietary needs and texture-modified food as directed.
Monitor food temperature, taste, quality, and quantity, and make adjustments as necessary.
Manage food production in the absence of the Lead Cook or Food and Beverage Director.
Maintain sanitary work areas and comply with food-handling and food-safety standards and applicable regulations.
Operate dishwashing equipment and wash and sanitize dishes, china, silverware, glassware, utensils, and cookware.
Receive, rotate, and monitor inventory of food products.
Maintain accurate records for regulatory compliance and service standards, including temperature logs, production quantities, and taste evaluations.
Protect resident confidentiality and review resident diet books and related dietary information.
Organize work to meet production and meal-service requirements.