Cook

Phoenix Senior Living; Durham (NC); On-site; USD 19,000 - 25,000; Full time

Job summary

Seasons at Southpoint in Durham, NC, is seeking Cooks to join their team. The Cook reports directly to the Food and Beverage Director and works Mon-Fri; every other weekend is required.

The Cook is responsible for all food preparation to meet quality, quantity and service standards for the community. You will follow sanitary procedures, maintain temperatures, and assist with production in the absence of the Lead Cook or F&B Director, supporting Phoenix Senior Living's high standards of

Qualifications

• Education: High School Diploma or GED required.
• Culinary apprenticeship or training preferred.
• One year of related experience including food preparation and therapeutic diets.
• Current SERV Safe certificate or ability to obtain certification.

Responsibilities

• Prepare and serve meals according to approved recipes and menus.
• Maintain sanitation of food service areas and comply with safety standards.
• Manage inventory and food production in absence of Lead Cook or F&B Director.
• Prepare special dietary needs and texture modified foods.
• Ensure temperatures, taste and quality meet minimum guidelines.
• Operate dish machines and sanitize dishes and utensils.
• Record temperatures and monitor food production quantities.

Skills

Food preparation

Sanitation

Temperature monitoring

Record keeping

Education

High School Diploma/GED

Culinary apprenticeship or training

Tools

Dish machine operation

SERV Safe certification (or willing to obtain)

Job description

Job Type

Full-time

Description

Seasons at Southpoint is seeking Cooks to join their team!

The Cook reports directly to the Food and Beverage Director.

Shift Details

Cook

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

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

• 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