Cook

Phoenix Senior Living; Blue Ridge (VA); On-site; USD 36,000 - 52,000; Full time

Job summary

The Lodge at Blue Ridge is seeking a Cook to join our culinary team in Blue Ridge, VA. This full-time role focuses on food preparation, quality, and service standards in a hospitality setting for our community.

You will follow Phoenix standardized recipes, maintain sanitation, and support the Lead Cook in their absence. Qualifications include a High School Diploma or GED, culinary apprenticeship or training preferred, at least one year of related experience, and a current SERV Safe certificate

Qualifications

• 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.

Responsibilities

• Prepare and serve meals according to approved Phoenix standardized recipes in a timely manner.
• Maintain sanitary conditions and ensure safety and compliance with regulations.
• Operate dish machine(s) and sanitize wares as required.
• Record temperatures of equipment, refrigerators, freezers and food
• Monitor food items to meet minimum guidelines for temperature, taste and quality
• Organize work to meet production and service requirements

Skills

Food preparation

Sanitation standards

Record keeping

Therapeutic diets

Education

High School Diploma or GED

Culinary apprenticeship

SERV Safe certification

Job description

Description

The Lodge at Blue Ridge is seeking Cooks to join their team!

Job Type: Full-time

Shift Details

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 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
• 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
• Taste and prepares food to determine quality or necessary adjustment
• Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas
• Follow 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, in necessary

Record Keeping/Resident Services

• Responsible for the recording 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 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

• 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