Cook

Phoenix Senior Living•Opelika, AL

50d•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. The Cook is 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. The Cook reports directly to the Food and Beverage Director.

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

Prepares and serves meals, ensures sanitation of food service areas, maintains accurate record keeping, receives, rotates and inventories products, and ensures regulatory compliance.
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 ensure minimum guidelines for temperature, taste, and quality are upheld.
Tastes and prepares food to determine quality or necessary adjustment.
Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas.
Follows 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.
Maintains and protects the confidentiality of resident information at all times.
Reviews Resident Diet Book, confidential Diet Board/Indicator, Data Card or Chart.
Manually records 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.
Rotates menus and production sheets.