Cook
Description:
VILLA PALAZZO is seeking Cooks to join their team!
The Cook reports directly to the Food and Beverage Director.
Shift Details
Cook
Mon-Fri ; Every other weekend required
PURPOSE
Cook
The Cook is responsible for all food preparation so that the food meets and/or exceeds quality, quantity, service schedule requirements, and hospitality service standards for the community.
Responsible for effectively managing all food production without the Lead Cook or Food and Beverage Director. Responsible for handling all foods following 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 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
- 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 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
- 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
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