Cook

Overview

The Phoenix at Hammond is seeking Cooks to join their team. The Cook reports directly to the Food and Beverage Director. Shift Details: 12 Hr. Rotating Shifts;
Every other weekend required.

Position
:
Cook

Purpose

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. 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 regarding food production.

Cook

Preparation and Food Service

• 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
• Adheres to posted menus and prepares food items using approved Phoenix standardized recipes in a timely manner
• Adheres to production sheets and instructions
• Prepares all special dietary needs as directed
• Prepares texture modified food as directed
• Organizes work to meet production and service requirements
• Monitors all food items to ensure minimum guidelines for temperature, taste and quality are upheld
• Tastes and adjusts food to determine quality or necessary adjustment
• Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas
• Follows all local, state and federal policies regarding food handling
• Maintains standards of cleanliness, hygiene and health standards
• Operates dish machines according to Food Safety Standards
• Operates dishwashing to properly wash and sanitize all dishes, china, silverware, glassware, utensils and cookware as necessary

• Responsible for recording and maintaining measures for service standards and regulatory compliance
• Maintains and protects the confidentiality of resident information at all times
• Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart
• Rotates menus and production sheets
• Manually records equipment temperatures, refrigerator temperatures, freezer temperatures, cooking temperatures, holding temperatures, cooling temperatures, food production quantities, and taste evaluation sheets

Manually records food production quantities

Rotates menus and production sheets

Education / Experience / Licensure - Certification

• Education:
  
  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 service sanitation certificate) or able to participate in the food services sanitation training to become SERV Safe Certified