The Pearl at Dallas is seeking Cooks to join their team! The Cook reports directly to the Food and Beverage Director. Every other weekend is 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. The Cook effectively manages all food production in the absence of the Lead Cook or Food and Beverage Director, handling all foods in accordance with sanitary procedures and standards and complying with all federal, state, and local regulatory procedures regarding food production.

Principal Duties and Responsibilities: Responsibilities include but are not limited to:

• Preparation and serving of meals.
• Sanitation of food service areas.
• Accurate record keeping.
• Receiving, rotating, and inventory of products.
• Regulatory compliance.
• Adhering to posted menus and preparing food items using approved Phoenix standardized recipes in a timely manner.
• Preparing special dietary needs as directed.
• Organizing work to meet production and service requirements.
• Monitoring food items to ensure minimum guidelines for temperature, taste, and quality are upheld at all times.
• Maintaining sanitary conditions to ensure safety and compliance with regulations.
• Operating dish machines according to Food Safety Standards.

Record Keeping/Resident Services: Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance:

• Maintaining and protecting the confidentiality of resident information.
• Reviewing Resident Diet Book and confidential Diet Board/Indicator.
• Manually recording equipment temperatures, refrigerator temperatures, freezer temperatures, cooking temperatures, holding temperatures, cooling temperatures, food production quantities, and taste evaluation sheets.
• Rotating menus and production sheets.

• Participation in food services sanitation training to become SERV Safe Certified.

• High School Diploma/GED required.
• One year of job-related experience in food preparation.
• Culinary apprenticeship or training preferred.
• Knowledge of therapeutic diets.
• Current SERV Safe certificate or willingness to obtain.