Cook

Phoenix Senior Living; Maple Ridge (MI); On-site; USD 32,000 - 42,000; Full time

Job summary

The Retreat at Maple Ridge is seeking a Cook to join the culinary team. The Cook reports to the Food and Beverage Director and is responsible for all food preparation to meet quality, quantity, and service standards for residents.

Responsibilities include preparing meals per approved recipes, maintaining sanitation, monitoring temperatures, and documenting production quantities. Requires a High School Diploma or GED, a culinary training background, one year of related experience, and SERV Safe

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 or can participate in training to become SERV Safe Certified.

Responsibilities

• Prepare and serve meals while following approved Phoenix recipes and production sheets.
• Maintain sanitary conditions and comply with all safety and food handling policies.
• Monitor temperature, taste, and quality of all food items; adjust as needed.
• Rotate menus and production sheets; manage inventory and ordering.
• Record temperatures and production data accurately for regulatory compliance.
• Adhere to posted menus and dietary restrictions for residents.

Skills

Food preparation

Sanitation procedures

Record keeping

Menu adherence

Temperature monitoring

Education

High School Diploma/GED

Culinary apprenticeship or training

Job description

Description

The Retreat at Maple Ridge is seeking cooks to join their team! The Cook reports directly to the Food and Beverage Director.

Shift Details

Mon-Fri; every other weekend required.

Purpose

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. In the absence of the Lead Cook or Food and Beverage Director, the Cook manages all food production. The Cook handles all foods in accordance with sanitary procedures and standards and complies with all federal, state, and local regulatory procedures regarding food production.

Key Duties and Responsibilities

• Summary of general responsibilities includes, but is 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 ensure that at least the minimum guidelines for temperature, taste, and quality are upheld at all times.
• Tastes and prepares food to determine quality or necessary adjustment.
• Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas.
• Follows 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.

Record Keeping / Resident Services

• Responsible for 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.

Manual Recording of Temperatures and Production

• 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 / License-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 is able to participate in the food services sanitation training to become SERV Safe Certified.