The Bungalows At Mayfield is seeking Cooks to join their team! The Cook reports directly to the Food and Beverage Director.

Shift Details: 6:00am-2:00pm or 10:00am-6:00pm, 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. The Cook is also responsible for effectively managing 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.

PRINCIPLE DUTIES AND RESPONSIBILITIES:

• Preparation and serving of meals.
• Sanitation of food service areas.
• Accurate record keeping, receiving, rotating, and inventory of products.
• Adheres to posted menus and prepares food items using approved Phoenix standardized recipes.
• Prepares all special dietary needs as directed.
• Maintains sanitary conditions to ensure safety and compliance with regulations.
• Operates dish machine(s) according to Food Safety Standards.

Record Keeping/Resident Services:

• Maintains and protects the confidentiality of resident information.
• Responsible for recording keeping and maintaining service standards and regulatory compliance.
• Records equipment and food temperatures and production quantities.

EDUCATION/EXPERIENCE/LICENSURE-CERTIFICATION:

• High School Diploma/GED required.
• Culinary apprenticeship or training preferred.
• One year of job-related experience including food preparation.
• Maintains a current SERV Safe certificate or is able to participate in training to become SERV Safe Certified.

• Flexible shifts (6:00am-2:00pm or 10:00am-6:00pm).
• Opportunity for growth and advancement.
• Work-life balance with weekends off every other weekend.

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