Cook

Phoenix Senior Living•Durham, NC

21d

About The Position

Seasons at Southpoint is seeking Cooks. The Cook reports directly to the Food and Beverage Director and is responsible for food preparation that meets or exceeds quality, quantity, service schedule, and hospitality standards for the community. The Cook effectively manages food production when the Lead Cook or Food and Beverage Director is absent and handles food according to sanitary procedures, 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, managing inventory, and complying with regulatory requirements. The Cook follows posted menus, approved standardized recipes, production sheets, and instructions; prepares special dietary and texture-modified foods as directed; and organizes work to meet production and service requirements. The Cook monitors food temperature, taste, and quality; maintains clean and sanitary work areas; follows food-handling policies; and operates dishwashing equipment according to food-safety standards. The Cook also maintains confidential resident information and reviews resident diet information. Recordkeeping includes equipment, refrigerator, freezer, cooking, holding, and cooling temperatures; food production quantities; and taste evaluations. The Cook also rotates menus and production sheets.

Requirements

High school diploma or GED required.
One year of job-related experience, including food preparation, full-line menu items, and therapeutic diets.
Maintain a current SERV Safe certificate or be able 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, 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, and make adjustments as necessary.
Maintain sanitary conditions and clean work areas in compliance with food-safety regulations and standards.
Follow local, state, and federal food-handling policies.
Operate dish machines and wash and sanitize dishes, china, silverware, glassware, utensils, and cookware.
Receive, rotate, and manage inventory of food products.
Effectively manage food production in the absence of the Lead Cook or Food and Beverage Director.
Maintain confidentiality of resident information and review resident diet information.
Record equipment, refrigerator, freezer, cooking, holding, and cooling temperatures; food production quantities; and taste evaluations.
Rotate menus and production sheets.