Cook

Phoenix Senior Living•Hoover, AL

26d

About The Position

The Cook is responsible for food preparation and service that meets or exceeds the community’s quality, quantity, schedule, and hospitality standards. The Cook may manage food production in the absence of the Lead Cook or Food and Beverage Director and must handle food according to applicable sanitary procedures and regulatory requirements. The role includes preparing meals and special or texture-modified diets as directed, following posted menus, standardized recipes, production sheets, and instructions, and organizing work to meet service requirements. The Cook monitors food temperature, taste, and quality; maintains clean and sanitary work areas; and operates dishwashing equipment in accordance with food safety standards. The Cook also maintains service and compliance records, including food and equipment temperatures, production quantities, and taste evaluations. The role requires protecting resident information and reviewing resident diet information. The position reports directly to the Food and Beverage Director. The posting describes PRN variable hours, generally Monday through Friday, with every other weekend as needed.

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 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 foods as directed.
Organize work to meet food production and service requirements.
Monitor food temperature, taste, and quality, and make adjustments as needed.
Maintain sanitary conditions, clean work areas, and follow local, state, and federal food-handling policies.
Operate dish machines and wash and sanitize dishes, china, silverware, glassware, utensils, and cookware according to food safety standards.
Maintain confidentiality of resident information and review resident diet books, diet boards or indicators, data cards, or charts.
Record equipment, refrigerator, freezer, cooking, holding, and cooling temperatures; food production quantities; and taste evaluations.
Rotate menus and production sheets.
Manage food production in the absence of the Lead Cook or Food and Beverage Director.
Receive, rotate, and inventory products and maintain regulatory compliance.