Cook

Job Description

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 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

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