Cook - Part Time

Description

The Retreat at Lady's Island 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

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. The Cook is also responsible to effectively manage all food production in the absence of the Lead Cook or Food and Beverage Director, handling all foods in accordance with sanitary procedures and standards and complying with all federal, state, and local regulatory procedures regarding food production.

Principle

Duties and Responsibilities Preparation and Food Service

• 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 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, china, silverware, glassware, utensils, and cookware.

Record Keeping / Resident Services

• Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance: manual records of equipment temperatures, refrigerator temperatures, freezer temperatures, cooking temperatures of the food, holding temperatures of the food, cooling temperatures of the food, food production quantities, taste evaluation sheets, and rotation of menus and production sheets.
• Responsible for maintaining confidentiality of resident information at all times.
• Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart.

Requirements Education / Experience / Licensure-Certification

• 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 is able to participate in the food services sanitation training to become SERV Safe Certified.

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