Cook - Part-time at Phoenix Senior Living

Springfield, Missouri, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Mar, 26

Salary

0.0

Posted On

04 Dec, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Sanitation, Record Keeping, Menu Adherence, Dietary Needs, Quality Control, Temperature Monitoring, Dishwashing, Food Safety Standards, Culinary Skills, Team Collaboration, Inventory Management, Regulatory Compliance, Confidentiality, Customer Service, Time Management

Industry

Hospitals and Health Care

Description

Description The Bungalows at Springfield East is seeking Cooks to join their team! The Cook reports directly to the Food and Beverage Director. Open availability is required. PURPOSE Cook The Cook is responsible for all food preparation to ensure food meets and/or exceeds quality, quantity, and service schedule requirements, as well as hospitality service standards for the community. Responsible for effectively managing 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 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 promptly 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 prepare food to determine quality or necessary adjustments Maintains sanitary conditions to ensure safety and compliance with regulations, and is 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, as 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

Responsibilities

The Cook is responsible for all food preparation, ensuring quality and service standards are met. They manage food production in the absence of the Lead Cook or Food and Beverage Director and maintain sanitary conditions in compliance with regulations.