Cook

The Cook reports directly to the Food and Beverage Director.

Schedule

Monday–Friday; every other weekend required.

Purpose

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 for effectively managing all food production in the absence of the Lead Cook or Food and Beverage Director. Ensures all foods are handled in accordance with sanitary procedures and standards and complies with all federal, state, and local regulatory procedures regarding food production.

Responsibilities

• Preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating, and inventory of products, and regulatory compliance.
• Adheres to posted menus and prepares food items using approved Phoenix standardized recipes in a timely manner.
• Follows production sheets and instructions.
• Prepares all special dietary needs and 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 at all times.
• Tastes and adjusts food to determine quality or necessary modifications.
• 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.
• Operates dish machine(s) according to Food Safety Standards.
• Washes and sanitizes all dishes, china, silverware, glassware, utensils, and cookware as necessary.
• Responsible for record keeping and maintaining measures for service standards and regulatory compliance, including:
  • Maintaining and protecting the confidentiality of resident information.
  • Reviewing Resident Diet Book, confidential Diet Board/Indicator, Data Card, or Chart.
  • Manually recording equipment, refrigerator, freezer, cooking, holding, and cooling temperatures of food.
  • Manually recording food production quantities and taste evaluation sheets.
  • Rotating menus and production sheets.

Requirements

• High School Diploma or GED required.
• Culinary apprenticeship or training preferred.
• One (1) 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.