Cook Full Time at Forefront Healthcare & Culinary Services

Columbus, Georgia, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Apr, 26

Salary

15.0

Posted On

03 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Sanitation Practices, Customer Service, Time Management, Quantity Cooking, Diet Orders, Recipe Directions, Temperature Monitoring

Industry

Facilities Services

Description

Company Description Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Job Description This position is located in Columbus, Georgia. This facility is upscale Retirement Community The Cook prepares food in accordance with current applicable federal, state, and local standards, guidelines, and regulations, with established policies and procedures and assuring patient safety. Assists in all preparation of patient, family, and employee meals, helps deliver and take orders as needed. May be directed by the Director of Culinary. WE OFFER AMAZING BENEFITS!!! PTO, Vacation time, Holidays, Medical Insurance, Dental Insurance, 401(k), Employee Assistance Program, and much more! Check out our website: https://forefronthealthcare.com/ Essential Job Functions Follows standardized recipes, portioning, menu extensions, and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service In the absence of the Director of Culinary, checks and inspects food products and supplies as delivered. Supervise and assist in storage of supplies and food products Notify Director of Culinary of food, supplies or equipment needs, Report equipment breakdowns and unsafe conditions to Director of Culinary Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Perform other department duties assigned by Director of Culinary Qualifications Minimum one (1) year food service experience in a health care dietary setting is desired Minimum of two (2) years working in food and beverage operation preferred Have general knowledge of quantity food preparation and portioned serving Ability to read, understand, and follow recipe directions, diet orders and work assignments. Able and willing to work flexible hours, such as during an emergency situation. Must be patient and tolerant toward staff, patients, and family members Education Requirement Ability to read, write and speak English High school graduate or equivalent education is preferred. Preference is given to persons with education in quantity cooking and therapeutic diets Competencies Customer Service Oriented Basic Food Preparation Knowledge Sanitation and Safety Practices Thoroughness Time Management Physical Demands The Cook stands and walks intermittently throughout the working day, as well as reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies, and equipment. The Cook must have the ability to work with chemicals/cleaning agents and must be able to lift and/or carry 50 to 75 pounds. Additional Information Must be fully vaccinated Salary: $14.00-$15.00 per hour Benefits: 401(k) Dental insurance Health insurance Life insurance Vision insurance Experience level: 2 years Restaurant type: Casual dining restaurant Fast casual restaurant Fine dining restaurant Quick service & fast food restaurant Shift: 8 hour shift Day shift Varied shift Weekly day range: Monday to Friday Rotating weekends Weekend availability FLSA Status: Exempt Pay Type: Hourly Full-time/Part-time: Full-time

Responsibilities

The Cook prepares food according to established standards and guidelines, ensuring patient safety and quality. Responsibilities include following recipes, monitoring food temperatures, and assisting in meal preparation and delivery.