Cook

The Lodge at Jasper; Jasper (GA); On-site; USD 32,000 - 48,000; Full time

Job summary

The Lodge at Jasper is seeking a Cook to join their team. You report to the Food and Beverage Director and handle all food preparation to meet quality, quantity, and service standards for the community. The role runs Mon-Fri with every other weekend required and an evening shift.

Responsibilities include following Phoenix recipes, maintaining sanitation, and managing production in the Lead Cook’s absence, while recording temperatures and keeping accurate records.

Qualifications

• Education: High School Diploma/ GED required.
• Culinary apprenticeship or training preferred.
• One year job related experience including food preparation and therapeutic diets.
• Maintains SERV Safe certificate or able to obtain.

Responsibilities

• Prepare and serve meals following approved recipes and menus.
• Maintain sanitary conditions in all food service areas.
• Record keeping: temperatures, inventory, and regulatory compliance.
• Adhere to production sheets and instructions; meet quality standards.
• Prepare special dietary needs and texture modified foods as directed.
• Operate dish machines and ensure proper washing and sanitizing.

Skills

Culinary skills

Food safety knowledge

Teamwork

Education

High School Diploma/GED

Culinary apprenticeship or training

Job description

Description

The Lodge at Jasper 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, evening shift

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

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