Cook

Phoenix Senior Living; Nevada (MO); On-site; USD 32,000 - 45,000; Full time

Job summary

The Bungalows at Nevada is seeking a Cook to join their team and support food production for residents. The Cook reports to the Food and Beverage Director and will prepare meals, maintain sanitation, adhere to menus and recipes, and ensure quality in a regulatory-compliant kitchen environment.

Responsibilities include documentation of temperatures, inventory, and adherence to dietary needs, while working a split shift with weekend requirements.

Qualifications

• High School Diploma or GED required
• Culinary apprenticeship or training preferred
• One year of related experience including food preparation and therapeutic diets
• Maintains a SERV Safe certificate or can pursue certification

Responsibilities

• Prepare and serve meals following approved Phoenix standardized recipes and production sheets
• Maintain sanitary conditions and ensure compliance with safety standards
• Record-keeping for temperatures, inventory and regulatory compliance
• Prepare special dietary needs and texture-modified foods as directed
• Monitor food quality, temperature, taste and presentation to meet standards
• Operate dish machine and maintain cleanliness of kitchens and equipment

Education

High School Diploma/GED

Culinary apprenticeship or training

One year job related experience

SERV Safe certificate

Job description

The Bungalows at Nevada is seeking Cooks to join their team!

The Cook reports directly to the Food and Beverage Director.

Shift Details - Saturday and Sunday (Split Shift) 600am-2pm & 3pm-7pm

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. 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