Phoenix Senior Living
The Bungalows at Chesterfield Village is seeking Cooks to join their team!
The Cook reports directly to the Food and Beverage Director.
Various shifts available 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. They must effectively manage all food production in the absence of the Lead Cook or Food and Beverage Director and handle all foods in accordance with sanitary procedures and standards while complying with federal, state and local regulatory procedures regarding food production.
Principle Duties And Responsibilities Preparation and Food Service
Summary of general responsibilities include but are 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 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 and cleans work areas.
Follows all local, state and federal policies regarding food handling.
Maintains standards of cleanliness, hygiene, and health.
Operates dish machines and dishwashing equipment according to Food Safety Standards.
Properly washes and sanitizes all dishes, china, silverware, glassware, utensils, and cookware.
Record Keeping/Resident Services
Records and maintains measures for service standards and regulatory compliance.
Protects the confidentiality of resident information at all times.
Reviews Resident Diet Book, confidential Diet Board/Indicator, Data Card or Chart.
Manually records equipment, refrigerator, freezer, cooking, holding, and cooling temperatures.
Records food production quantities, taste evaluation sheets, and rotates menus and production sheets.
Requirements Education/Experience/License-Certification
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 is able to participate in training to become SERV Safe Certified.
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Various shifts available 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. They must effectively manage all food production in the absence of the Lead Cook or Food and Beverage Director and handle all foods in accordance with sanitary procedures and standards while complying with federal, state and local regulatory procedures regarding food production.
Principle Duties And Responsibilities Preparation and Food Service
Summary of general responsibilities include but are 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 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 and cleans work areas.
Follows all local, state and federal policies regarding food handling.
Maintains standards of cleanliness, hygiene, and health.
Operates dish machines and dishwashing equipment according to Food Safety Standards.
Properly washes and sanitizes all dishes, china, silverware, glassware, utensils, and cookware.
Record Keeping/Resident Services
Records and maintains measures for service standards and regulatory compliance.
Protects the confidentiality of resident information at all times.
Reviews Resident Diet Book, confidential Diet Board/Indicator, Data Card or Chart.
Manually records equipment, refrigerator, freezer, cooking, holding, and cooling temperatures.
Records food production quantities, taste evaluation sheets, and rotates menus and production sheets.
Requirements Education/Experience/License-Certification
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 is able to participate in training to become SERV Safe Certified.
#J-18808-Ljbffr