Cook

Phoenix Senior Living•Blue Ridge, GA

15d

About The Position

The Cook is responsible for preparing food that meets or exceeds quality, quantity, service schedule, and hospitality standards for the community. The Cook may manage food production when the Lead Cook or Food and Beverage Director is absent. The role handles food according to sanitary procedures and standards and complies with applicable federal, state, and local food-production regulations. The Cook prepares and serves meals, accommodates special dietary and texture-modified food needs as directed, maintains food-service sanitation, keeps required production and temperature records, and supports inventory rotation and regulatory compliance. The role reports directly 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.
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, 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 necessary adjustments.
Maintain sanitary conditions and clean work areas in compliance with food safety regulations.
Follow local, state, and federal food-handling policies and maintain cleanliness, hygiene, and health standards.
Operate dish machines and wash and sanitize dishes, china, silverware, glassware, utensils, and cookware.
Manage food production in the absence of the Lead Cook or Food and Beverage Director.
Maintain the confidentiality of resident information and review resident diet books and related confidential diet information.
Manually record equipment, refrigerator, freezer, cooking, holding, and cooling temperatures; food production quantities; and taste evaluations.
Rotate menus and production sheets.