Cook - Part-time

Description

Responsible for effectively managing 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

Rotates menus and production sheets

Manually records holding temperatures of the food

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

The Cook is responsible for all food preparation to ensure food meets and/or exceeds quality, quantity, and service schedule requirements, as well as hospitality service standards for the community.

Manually records cooking temperatures of the food

• Taste and prepare food to determine quality or necessary adjustments
• Adheres to posted menus and prepares food items using approved Phoenix standardized recipes promptly
• Operates dishwashing to properly wash and sanitize all dishes and china, silverware, glassware, utensils, and cookware, as necessary
• Follow all local, state, and federal policies regarding food handling
• Summary of general responsibilities includes but is 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
• Operates dish machine(s) according to Food Safety Standards
• Monitors all food items to see that at least the minimum guidelines for temperature, taste, and quality are upheld at all times
• Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance
• Prepares texture-modified food as directed
• Maintains and protects the confidentiality of resident information at all times
• Adheres to production sheets and instructions
• Maintains standards of cleanliness, hygiene, and health standards
• Organizes work to meet production and service requirements
• Maintains sanitary conditions to ensure safety and compliance with regulations, and is responsible for cleaning work areas
• Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart
• Prepares all special dietary needs as directed

Requirements

Open availability is required.

• 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

Training + Development

Interview process

Visa Sponsorship

Security clearance