Cook

Cook The Bungalows at Springdale, Springdale, Arkansas, United States. About this position We are seeking Cooks to join our team! The Cook reports directly to the Food and Beverage Director. Shift Details Rotating schedule including mornings and evenings; weekends are required. Purpose The Cook is responsible for all food preparation so that food meets or exceeds quality, quantity and service schedule requirements and hospitality service standards for the community. In the absence of the Lead Cook or Food and Beverage Director, the Cook manages all food production, handles all foods in accordance with sanitary procedures and regulatory standards. Principal Duties and Responsibilities Prepare and serve meals, maintain sanitation of food service areas, keep accurate records, receive, rotate and inventory products, and ensure regulatory compliance. Adhere to posted menus and prepare food items using approved recipes in a timely manner. Follow production sheets and instructions, prepare special dietary and texture‑modified foods as directed. Organize work to meet production and service requirements. Monitor all food items to ensure minimum temperature, taste and quality guidelines are upheld. Taste and prepare food to determine quality or necessary adjustment. Maintain sanitary conditions and clean work areas. Follow all local, state and federal food handling policies. Operate dishwasher and dish machine(s) according to Food Safety Standards. Record Keeping / Resident Services Record keeping and maintain service standards and regulatory compliance measures. Maintain confidentiality of resident information. Review resident diet books, confidential diet board/indicator, data cards or charts. Manually record equipment, refrigerator, freezer, cooking, holding, cooling temperatures, food production quantities, taste evaluation sheets, and menu rotations. Requirements High School Diploma or GED required. Culinary apprenticeship or training preferred. One (1) year job‑related experience in food preparation, full‑line menu items, and therapeutic diets. Maintains a current SERV Safe certificate or ability to obtain certification. #J-18808-Ljbffr