Description:
The Phoenix at Hammond is seeking Cooks to join their team!
The Prep Cook reports directly to the Food and Beverage Director.
Shift Details
Cook
Every Saturday and Sunday 12 hours
PURPOSE
Cook
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
Cook
Preparation and Food Service
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Summary of general responsibilities include but 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
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Adheres to posted menus and prepares food items using approved Phoenix standardized recipes in a timely manner
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Adheres to production sheets and instructions
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Prepares all special dietary needs as directed
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Prepares texture modified food as directed
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Organizes work to meet production and service requirements
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Monitors all food items to see that at least the minimum guidelines for temperature, taste and quality are upheld at all times
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Taste and prepares food to determine quality or necessary adjustment
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Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas
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Follow all local, state and federal policies regarding food handling
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Maintains standards of cleanliness, hygiene and health standards
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Operates dish machine(s) according to Food Safety Standards
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Operates dishwashing to properly wash and sanitize all dishes and china, silverware, glassware, utensils and cookware, in necessary
Record Keeping/Resident Services
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Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance
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Maintains and protects the confidentiality of resident information at all times
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Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart
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Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance
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
Requirements:
EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION
Cook
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Education: High School Diploma/ GED required
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Culinary apprenticeship or training preferred
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One (1) year job related experience including food preparation, full-line menu items and therapeutic diets
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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
