Cook

The Retreat at Sandy Springs 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 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 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 Tastes and prepares food to determine quality or necessary adjustments Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas Follows all local, state, and federal policies regarding food handling Maintains standards of cleanliness, hygiene, and health Operates dish machine(s) according to Food Safety Standards Operates dishwashing equipment to properly wash and sanitize all dishes, china, silverware, glassware, utensils, and cookware, as necessary Record Keeping / Resident Services Responsible for recording 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 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