Cook

Overview The Bungalows at Springdale is seeking Cooks to join their team. The Cook reports directly to the Food and Beverage Director. Part Time to Full Time; Mon-Fri; Every other weekend required. 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 Summary of general responsibilities include 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 ensure minimum guidelines for temperature, taste and quality are upheld at all times Tastes and prepares food to determine quality or necessary adjustment 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 and china, silverware, glassware, utensils and cookware as necessary Record Keeping/Resident Services Responsible for recording/keeping and maintaining 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, refrigerator, freezer, cooking, holding, cooling temperatures and food production quantities Manually records taste evaluation sheets Rotates menus and production sheets Qualifications EDUCATION/EXPERIENCE/LICENSE/CERTIFICATION 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 service sanitation certificate) or able to participate in the food service sanitation training to become SERV Safe Certified Seniority level Entry level Employment type Full-time Job function Management and Manufacturing Industries Hospitals and Health Care #J-18808-Ljbffr