Cook

Phoenix Senior Living • Nevada, MO

1d • Onsite

About The Position

The Cook is responsible for all food preparation so that food meets and/or exceeds quality, quantity and service schedule requirements and hospitality service standards for the community. Responsible to effectively manage all food production in the absence of the Lead Cook or Food and Beverage Director. Responsible for handling all foods in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food production.

Requirements

• High School Diploma/ GED required
• One (1) year job related experience including food preparation, full-line menu items and therapeutic diets
• Maintains a current SERV Safe certificate (food services sanitation certificate) or able to participate in the food services sanitation training to become SERV Safe Certified

Nice To Haves

• Culinary apprenticeship or training preferred

Responsibilities

• Preparation and Serving of Meals: Adheres to posted menus and prepares food items using approved Phoenix standardized recipes in a timely manner. Adheres to production sheets and instructions. Prepares all special dietary needs as directed. Prepares texture modified food as directed. Organizes work to meet production and service requirements. Monitors all food items to see that at least the minimum guidelines for temperature, taste and quality are upheld at all times. Taste and prepares food to determine quality or necessary adjustment.
• Sanitation of Food Service Areas: Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas. Follow all local, state and federal policies regarding food handling. Maintains standards of cleanliness, hygiene and health standards. Operates dish machine(s) according to Food Safety Standards. Operates dishwashing to properly wash and sanitize all dishes and china, silverware, glassware, utensils and cookware, in necessary.
• Record Keeping/Resident Services: Responsible for the recording keeping and maintaining of equipment temperatures, refrigerator temperatures, freezer temperatures, cooking temperatures of the food, holding temperatures of the food, cooling temperatures of the food, food production quantities, and taste evaluation sheets. Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart. Rotates menus and production sheets.

What This Job Offers

• Career Level: Mid Level
• Education Level: High school or GED
• Number of Employees: 101-250 employees