The Phoenix at Union Hill is seeking Cooks to join their team! The Cook reports directly to the Food and Beverage Director.

Shift Details: Cook, Mon-Fri; Every other weekend required.

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.

PRINCIPLE DUTIES AND RESPONSIBILITIES:

• Preparation and Food Service: Summary of general responsibilities include but are 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 see that at least the minimum guidelines for temperature, taste, and quality are upheld at all times.
• Taste and prepares food to determine quality or necessary adjustments.
• Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas.
• Follow all local, state and federal policies regarding food handling.
• Maintains standards of cleanliness, hygiene, and health standards.
• Operates dish machine(s) according to Food Safety Standards.
• Operates dishwashing to properly wash and sanitize all dishes, china, silverware, glassware, utensils, and cookware, as necessary.

Record Keeping/Resident Services: 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.
• Reviews Resident Diet Book, confidential Diet Board/Indicator, Data Card, or Chart.
• Manually records equipment temperatures.
• Manually records refrigerator temperatures.
• Manually records freezer temperatures.
• Manually records cooking temperatures of the food.
• Manually records holding temperatures of the food.
• Manually records cooling temperatures of the food.
• Manually records food production quantities.
• Manually records taste evaluation sheets.
• Rotates menus and production sheets.

EDUCATION/EXPERIENCE/LICENSURE-CERTIFICATION:

• Culinary apprenticeship or training preferred.

• Flexible schedule with Monday to Friday shifts.
• Opportunity to work every other weekend.
• Participation in food services sanitation training.

• High School Diploma or GED required.
• One year of job-related experience in food preparation.
• Knowledge of full-line menu items and therapeutic diets.
• Current SERV Safe certification or willingness to obtain.