POSITION: Cook for The Phoenix at Milton

Exempt-

Hourly

RELATIONSHIP

The Cook reports directly to the Food and Beverage Director.

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.
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

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 o Manually records equipment temperatures o Manually records refrigerator temperatures o Manually records freezer temperatures o Manually records cooking temperatures of the food o Manually records holding temperatures of the food o Manually records cooling temperatures of the food o Manually records food production quantities o Manually records taste evaluation sheets o Rotates menus and production sheets

Training

• Completes All Core Phoenix Academy, job specific training in the timeframe designated
• Completes all training required by the state or other regulating authorities including ongoing training per regulation

Janitorial Duties

• Follows all daily and weekly cleaning schedules
• Performs the following as directed by Supervisor and in accordance with Food Safety

Standards and Phoenix policy o Sweeps work areas o Mops work areas’ Washing walls and ceilings o Sanitizes areas o Removes trash from the building

• Maintains appropriate communication with the Food and Beverage Director

Compliance/Safety

• Partners with department directors to ensure community is in compliance with OSHA requirements and promotion of Risk Management programs and policies; adheres to safety rules and regulations
• Practices safety procedures at all times including Personal Protective Equipment (PPE), fire extinguishers, SDS (safety Data Sheets) and Lockout Tagout procedures
• Maintains kitchen and surrounding areas for proper directional flow, organization and supplies placement
• Maintains all work areas in a healthful and safe condition
• Maintains all cooking equipment in a safe and working order
• Performs and assists in the rotation (FIFO-First in-First Out) and security of such food and supplies in the correct storage area

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

SKILLS AND ABILITIES

• Understanding of infection control procedures
• Demonstrate the ability to Multi task and Manage Stress
• Understands and embraces the assisted living philosophy
• Ability to work weekends, evenings and flexible hours, available for our customers at peak service delivery days and times
• Possess written and verbal skills for effective communication

PHYSICAL REQUIREMENTS

In an 8-hour workday, associate may stand / walk:
Hours at one time: 2 - 4
Total hours/ day: 6 - 8
In an 8-hour workday, associate may sit:

Hours at one time: 1 - 2
Total hours/ day: 1 – 2

Associate will support / assist: (Maximum lbs)
Frequency: 50 lbs
Occasionally: 150 lbs

Associate will lift / carry (Maximum lbs)
Frequency: 40 lbs
Occasionally: 70 lbs

Height of lift: 4 feet
Distance of carry: 30 yards

Associate will use hands for repetitive:
Simple grasping, pushing, and pulling, fine manipulation

Associate should be able to:
Bend: Frequently

Squat: Frequently
Kneel: Frequently
Climb: Occasionally
Reach: Frequently, 3 feet

Disclaimer:
The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or requirements.

I ______________________________ have read this job description and understand the duties and responsibilities of the position of Cook. I further understand that it is my responsibility to perform my duties consistent with the highest standards of Phoenix Senior Living.

________________________________ _______________
Associate Signature Date

________________________________ _______________
Supervisor’s Signature Date

Job Types: Full-time, Part-time

Pay: $16.00 - $18.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 1 year

Restaurant type:

• Casual dining restaurant
• Fine dining restaurant

Shift:

• 8 hour shift

Weekly day range:

• Monday to Friday
• Rotating weekends

Ability to commute/relocate:

• Harrisonburg, VA 22801: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Restaurant experience: 1 year (Preferred)

Work Location: One location

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