Cook

About the role

Summit Place of Kings Mountain is seeking 2 Part Time Cooks to join their team. The Cook reports directly to the Food and Beverage Director. This position requires every other weekend availability.

Responsibilities

• Prepare all food so that it meets and/or exceeds quality, quantity and service schedule requirements and hospitality service standards for the community
• Effectively manage all food production in the absence of the Lead Cook or Food and Beverage Director
• Handle all foods in accordance with sanitary procedures and standards
• Comply with all federal, state and local regulatory procedures regarding food production
• Prepare and serve meals
• Maintain sanitation of food service areas
• Adhere to posted menus and prepare food items using approved Phoenix standardized recipes in a timely manner
• Adhere to production sheets and instructions
• Prepare all special dietary needs as directed
• Prepare texture modified food as directed
• Organize work to meet production and service requirements
• Monitor all food items to ensure at least minimum guidelines for temperature, taste and quality are upheld at all times
• Taste and prepare food to determine quality or necessary adjustment
• Maintain sanitary conditions to ensure safety and compliance with regulations
• Clean work areas
• Follow all local, state and federal policies regarding food handling
• Maintain standards of cleanliness, hygiene and health standards
• Operate dish machine(s) according to Food Safety Standards
• Operate dishwashing to properly wash and sanitize all dishes, china, silverware, glassware, utensils and cookware
• Maintain and protect the confidentiality of resident information at all times
• Review Resident Diet Book, confidential Diet Board/Indicator, Data Card or Chart
• Manually record equipment temperatures
• Manually record refrigerator temperatures
• Manually record freezer temperatures
• Manually record cooking temperatures of the food
• Manually record holding temperatures of the food
• Manually record cooling temperatures of the food
• Manually record food production quantities
• Manually record taste evaluation sheets
• Rotate menus and production sheets

Qualifications

• High School Diploma/GED required
• Culinary apprenticeship or training preferred
• 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