Cook

Phoenix Senior Living•Hoover, AL

13d

About The Position

The Cook is responsible for food preparation that meets or exceeds the community’s quality, quantity, service-schedule, and hospitality standards. The Cook manages food production when the Lead Cook or Food and Beverage Director is absent and handles food according to sanitary procedures and applicable federal, state, and local regulations. This role reports directly to the Food and Beverage Director. The Cook prepares and serves meals, sanitizes food-service areas, maintains records, receives and rotates products, monitors inventory, and complies with regulatory requirements. The position also includes preparing special dietary and texture-modified foods as directed, monitoring food quality and temperatures, maintaining cleanliness, operating dishwashing equipment, and recording food-production and temperature information. The 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.
Work Monday through Friday and every other weekend.

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 food 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 compliance with applicable food-handling policies and health standards.
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; rotate menus and production sheets.
Maintain confidentiality of resident information and review resident diet books, confidential diet boards or indicators, data cards, or charts.
Record equipment, refrigerator, freezer, cooking, holding, and cooling temperatures; food-production quantities; and taste-evaluation information.