Cook

Description

The Neighborhood at Auburn is seeking Cooks to join their team!

Shift hours: 10:30 AM – 6:30 PM, Monday–Friday; every other weekend required.

The Cook reports directly to the Food and Beverage Director and is responsible for all food preparation so that food meets or exceeds quality, quantity, and service schedule requirements as well as hospitality service standards for the community.

In the absence of the Lead Cook or Food and Beverage Director, the Cook effectively manages all food production, handles all foods in accordance with sanitary procedures and standards, and complies with all federal, state, and local regulatory procedures regarding food production.

• Prepare and serve meals, maintain sanitation of food service areas, keep accurate records, receive, rotate, and inventory products, and comply with regulatory requirements.
• Adhere to posted menus and prepare food items using approved Phoenix standardized recipes in a timely manner.
• Follow production sheets and instructions, preparing all special dietary needs and texture‑modified foods as directed.
• Organize work to meet production and service requirements.
• Monitor all food items to maintain minimum guidelines for temperature, taste, and quality at all times.
• Taste and prepare food to determine quality and necessary adjustments.
• Maintain sanitary conditions to ensure safety and compliance with regulations; clean work areas.
• Follow all local, state, and federal policies regarding food handling and maintain standards of cleanliness, hygiene, and health.
• Operate dish machine(s) and perform dishwashing to properly wash and sanitize all dishes, china, silverware, glassware, utensils, and cookware.

• Record keeping and maintain measures for service standards and regulatory compliance.
• Maintain and protect the confidentiality of resident information at all times.
• Review Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart.

• Manually record equipment temperatures.
• Manually record refrigerator temperatures.
• Manually record freezer temperatures.
• Manually record cooking temperatures of the food.
• Manually record holding temperatures of the food.
• Manually record cooling temperatures of the food.
• Manually record food production quantities.
• Manually record taste evaluation sheets.
• Rotate menus and production sheets.

• High School Diploma or GED required.
• Culinary apprenticeship or training preferred.
• One (1) year of job‑related experience including food preparation, full‑line menu items, and therapeutic diets.
• Maintains a current SERVSafe certificate or ability to participate in food services sanitation training to become SERVSafe Certified.