Cook

Description

Rotates menus and production sheets

Manually records holding temperatures of the food

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

Manually records equipment temperatures

Manually records cooling temperatures of the food

Manually records taste evaluation sheets

Manually records food production quantities

Manually records refrigerator temperatures

Manually records freezer temperatures

Manually records cooking temperatures of the food

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.

• Operates dish machine(s) according to Food Safety Standards
• Follow all local, state and federal policies regarding food handling
• Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas
• Maintains standards of cleanliness, hygiene and health standards
• Taste and prepares food to determine quality or necessary adjustment
• Adheres to posted menus and prepares food items using approved Phoenix standardized recipes in a timely manner
• Summary of general responsibilities include but not limited to the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance
• Prepares texture modified food as directed
• Operates dishwashing to properly wash and sanitize all dishes and china, silverware, glassware, utensils and cookware, in necessary
• Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance
• Maintains and protects the confidentiality of resident information at all times
• Monitors all food items to see that at least the minimum guidelines for temperature, taste and quality are upheld at all times
• Adheres to production sheets and instructions
• Organizes work to meet production and service requirements
• Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart
• Prepares all special dietary needs as directed

Requirements

• Culinary apprenticeship or training preferred
• 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
• Education: High School Diploma/ GED required
• One (1) year job related experience including food preparation, full-line menu items and therapeutic diets

Benefits

Preparation and Food Service

Mon-Fri ; Every other weekend required

Training + Development

Interview process

Visa Sponsorship

Security clearance