Cook

Phoenix Senior Living•Auburn, AL

43d•Onsite

About The Position

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. The Cook is responsible for handling all foods in accordance with sanitary procedures and standards and complies with all federal, state, and local regulatory procedures regarding food production. This role also involves managing food production in the absence of the Lead Cook or Food and Beverage Director.

Requirements

High School Diploma/GED required.
One (1) year of job-related experience including food preparation, full-line menu items, and therapeutic diets.
Maintains a current SERV Safe certificate or ability to become SERV Safe Certified.

Nice To Haves

Culinary apprenticeship or training preferred.

Responsibilities

Prepares and serves meals, maintains sanitation of food service areas, performs accurate record keeping, receives, rotates, and inventories products, and ensures regulatory compliance.
Adheres to posted menus and prepares food items using standardized recipes in a timely manner.
Adheres to production sheets and instructions.
Prepares special dietary needs and texture-modified foods 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.
Tastes and prepares food to determine quality or necessary adjustments.
Maintains sanitary conditions for safety and compliance with regulations, including cleaning work areas.
Follows all local, state, and federal policies regarding food handling.
Maintains standards of cleanliness, hygiene, and health.
Operates dish machine(s) according to Food Safety Standards.
Washes and sanitizes all dishes, china, silverware, glassware, utensils, and cookware.
Maintains and protects the confidentiality of resident information.
Reviews Resident Diet Book, confidential Diet Board/Indicator, Data Card, or Chart.
Manually records equipment, refrigerator, freezer, cooking, holding, and cooling temperatures.
Manually records food production quantities and taste evaluation sheets.
Rotates menus and production sheets.