Cook

The-Neighborhood-At-Hopkinsville; Hopkinsville (KY); On-site; USD 28,000 - 38,000; Full time

Job summary

The Neighborhood at Hopkinsville is seeking Cooks to join their team. The Cook reports to the Food and Beverage Director and supports all food preparation to meet quality and service standards for the community.

Key duties include standard recipe adherence, temperature and quality checks, sanitation, and record keeping. Education includes a high school diploma or GED, with culinary training and SERV Safe certification preferred. Mon-Fri shifts with every other weekend PRN.

Qualifications

• Education: High School Diploma/GED required.
• Culinary apprenticeship or training preferred.
• One year job related experience including food preparation, full-line menu items and therapeutic diets.
• Maintains a current SERV Safe certificate or able to participate in training to become SERV Safe Certified.

Responsibilities

• Preparation and Food Service: prepare and serve meals, maintain sanitation of food service areas, keep records, manage inventory and regulatory compliance.
• Adheres to posted menus and uses approved recipes in a timely manner.
• Follows production sheets and instructions and prepares all dietary needs as directed.
• Operates dish machine and ensures proper washing/sanitizing of dishes and cookware.
• Maintains cleanliness, hygiene and health standards in all food handling areas.
• Monitors temperatures and quality to meet service requirements.

Skills

Food preparation

Sanitation

Record keeping

Temperature monitoring

Dishwashing procedures

Education

High School Diploma or GED

Culinary apprenticeship

1 year kitchen experience

SERV Safe certification

Job description

Description

The Neighborhood at Hopkinsville 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 PRN

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 timesReviews 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

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