Station Chef

Description: The Neighborhood at Hopkinsville is seeking Cooks to join their team The Cook reports directly to the Food and Beverage Director. Shift Details Cook Part Time 10AM-6PM 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 PId8397a9a8694-31181-38893607