Description
dishwashing
food safety
temperature recording
inventory management
special diets
menu production
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
