The Neighborhood at Paducah is seeking a FT Cook 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. Tastes and prepares food to determine quality or necessary adjustments. 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 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 record 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. Responsible for the record keeping and maintaining the following measures for service standards and regulatory compliance. Manually records equipment temperatures, refrigerator temperatures, freezer temperatures, cooking temperatures of the food, holding temperatures of the food, cooling temperatures of the food, food production quantities, and taste evaluation sheets. Rotates menus and production sheets.

EDUCATION/EXPERIENCE/LICENSURE-CERTIFICATION: Cook 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 services sanitation certificate) or able to participate in the food services sanitation training to become SERV Safe Certified.

• Flexible scheduling with Mon-Fri shifts.
• Paid time off during holidays.
• Opportunity for culinary training and certification.
• Supportive team environment in a community setting.

• High School Diploma or GED required.
• One year of food preparation experience.
• Culinary apprenticeship or training preferred.
• Current SERV Safe certification or willingness to obtain.
• Knowledge of food safety and sanitation procedures.