Cook

Description

The Cook is responsible for all food preparation, ensuring that meals meet or exceed quality, quantity, and service schedule requirements while adhering to hospitality service standards. In the absence of the Lead Cook or Food and Beverage Director, the Cook manages all food production and follows sanitary procedures and federal, state, and local regulations.

Key duties include preparing and serving meals according to approved Phoenix recipes and production sheets, handling special dietary and texture‑modified requests, organizing work to meet production and service needs, and monitoring food temperature, taste, and quality. The Cook maintains sanitary conditions, operates dish machines, follows food‑handling policies, and ensures cleanliness, hygiene, and health standards.

The role also involves comprehensive record keeping for service standards and regulatory compliance, such as manually logging equipment, refrigerator, freezer, cooking, holding, cooling temperatures, food production quantities, and taste evaluations. The Cook protects resident confidentiality, reviews resident diet information, and manages menu and production sheet rotations.

• Prepare and serve meals following approved recipes and production sheets.
• Ensure food quality, temperature, taste, and compliance with safety standards.
• Handle special dietary and texture‑modified food requests.
• Maintain sanitation of food service areas, dishwashing equipment, and workstations.
• Record and monitor equipment, storage, cooking, holding, and cooling temperatures, as well as production quantities and taste evaluations.
• Protect resident confidentiality and review resident dietary information.
• Rotate menus, manage inventory, and receive and rotate products.
• Work independently in the absence of the Lead Cook or Food & Beverage Director.
• Maintain or obtain a SERVSafe food safety certification.

Requirements

Candidates must have a High School diploma or GED, with a culinary apprenticeship or training preferred, and at least one year of related experience in food preparation, full‑line menus, and therapeutic diets. A current SERVSafe certification is required, or the ability to obtain certification through training.

• Hold a High School diploma/GED; culinary training preferred; at least one year relevant experience.

Benefits

Training + Development

Interview process

Visa Sponsorship

Security clearance