Cook

Phoenix Senior Living•Hoover, AL

12d

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 in the absence of the Lead Cook or Food and Beverage Director and must handle food according to sanitation standards and applicable federal, state, and local regulations. The role includes meal preparation and service, sanitation of food-service areas, recordkeeping, receiving, rotating, and inventorying products, and regulatory compliance. The Cook reports directly to the Food and Beverage Director and works 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.

Nice To Haves

Culinary apprenticeship or training.

Responsibilities

Prepare and serve meals according to posted menus, approved standardized recipes, production sheets, and instructions.
Prepare special-diet and texture-modified foods as directed.
Organize work to meet production and service requirements.
Monitor food temperature, taste, and quality; taste food and make adjustments as needed.
Maintain sanitary and clean work areas and comply with 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.
Protect the confidentiality of resident information.
Review the Resident Diet Book and confidential diet boards, indicators, data cards, or charts.
Manually record equipment, refrigerator, freezer, cooking, holding, and cooling temperatures; food production quantities; and taste evaluations.
Receive, rotate, and inventory products.
Manage food production in the absence of the Lead Cook or Food and Beverage Director.