Cook

Phoenix Senior Living; South Carolina; On-site; USD 24,000 - 30,000; Part time

Job summary

Lexington Country Place is seeking a part-time Cook to join their team. The Cook reports to the Food and Beverage Director and is responsible for all food preparation to meet quality and service standards.

Responsibilities include adhering to menus and recipes, handling dietary needs, maintaining sanitation, temperature checks, and operating dish machines. The role requires 1 year experience, HS diploma, and SERVSafe certification.

Qualifications

• Education: High School Diploma/GED required.
• Culinary apprenticeship or training preferred.
• At least 1 year related experience in food preparation.
• Maintains SERVSafe certificate or ability to obtain certification.

Responsibilities

• Prepare and serve meals following Phoenix recipes and menus.
• Maintain sanitation of food service areas and record temperatures.
• Follow production sheets and instructions to meet timelines.
• Prepare special dietary needs and texture-modified foods.
• Operate dish machine and ensure cleanliness of dishes and utensils.

Skills

Food preparation

Therapeutic diets

Sanitation knowledge

Education

High School Diploma/GED

SERVSafe Certificate

Job description

Description

Lexington Country Place is seeking Cooks to join their team! The Cook reports directly to the Food and Beverage Director.

Shift Details

Cook – Part‑time

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

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 conditions

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
• 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 SERVSafe certificate (food services sanitation certificate) or able to participate in the food services sanitation training to become SERVSafe Certified