Cook

Phoenix Senior Living•Sheffield, AL

22d

About The Position

The Cook is responsible for preparing food that meets or exceeds the community’s quality, quantity, schedule, and hospitality standards. The Cook may manage food production when the Lead Cook or Food and Beverage Director is absent and must handle food according to sanitary standards and applicable federal, state, and local regulations. The role includes preparing and serving meals, maintaining sanitation in food-service areas, keeping accurate records, receiving and rotating products, and supporting inventory and regulatory compliance. The Cook follows posted menus, 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 work areas, follows food-handling policies, and operates dishwashing equipment according to food-safety standards. The Cook also maintains required service and compliance records, protects resident confidentiality, reviews resident diet information, records equipment and food temperatures and production quantities, completes taste evaluations, and rotates menus and production sheets. The position is scheduled Monday through Friday, with every other weekend required, and reports 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.
Maintain a current SERV Safe food-services sanitation 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 necessary adjustments.
Maintain sanitary conditions and clean food-service work areas in compliance with applicable policies and regulations.
Operate dish machines and wash and sanitize dishes, china, silverware, glassware, utensils, and cookware according to food-safety standards.
Manage food production in the absence of the Lead Cook or Food and Beverage Director.
Receive, rotate, and maintain inventory of products.
Protect resident confidentiality 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.
Maintain accurate records supporting service standards and regulatory compliance.