Cook

Phoenix Senior Living•Paducah, KY

14d

About The Position

The Cook is responsible for preparing food that meets or exceeds quality, quantity, scheduling, and hospitality service standards for the community. The role may manage food production when the Lead Cook or Food and Beverage Director is absent. The Cook handles food according to sanitary procedures and standards and complies with applicable federal, state, and local food-production regulations. This is a part-time position scheduled four days per week, with availability required for morning and night shifts. The Cook 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.
Availability for morning and night shifts four days per week.

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 dietary needs and texture-modified foods as directed.
Organize work to meet food production and service requirements.
Monitor food temperature, taste, and quality, and adjust preparation as needed.
Maintain sanitary conditions and clean work areas in compliance with food-safety requirements.
Follow local, state, and federal food-handling policies and maintain cleanliness, hygiene, and health standards.
Operate dishwashing machines and wash and sanitize dishes, china, silverware, glassware, utensils, and cookware.
Maintain confidentiality of resident information.
Review resident diet books and confidential diet boards, indicators, data cards, or charts.
Manually record equipment, refrigerator, freezer, cooking, holding, and cooling temperatures; food production quantities; and taste-evaluation sheets.
Receive, rotate, and inventory products and maintain accurate records.
Manage food production in the absence of the Lead Cook or Food and Beverage Director.