Cook Part Time at Forefront Healthcare & Culinary Services

Traverse City, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

19 May, 26

Salary

23.0

Posted On

18 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Standardized Recipes, Portioning, Menu Extensions, Presentation Standards, Temperature Monitoring, Sanitation, Safety Practices, Batch Cooking, Family Style Cooking, Short Order Cooking, Quantity Food Preparation, Diet Orders, Time Management, Customer Service Oriented, Thoroughness

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 Come make a difference and join the Forefront Healthcare team!. This is an amazing facility that is the long-term care facility. Your passion for cooking for people is appreciated in this role every single day! We want you to bring your talent & skills to positively impact the health of our residents This is an exciting opportunity to join a company that will help you elevate your career! This 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. 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 Salary range: $20.00-$23.00 an hour Qualifications Min. of 2 yrs cooking experience, Batch cooking, family-style restaurants, or short order. Minimum of one (1) year of food service experience in a health care dietary setting is desired 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, residents, 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 an 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 All your information will be kept confidential according to EEO guidelines. FLSA Status: Nonexempt Pay Type: Hourly Full-time/Part-time: Part-time

Responsibilities

The Cook prepares food following federal, state, and local guidelines, ensuring patient safety while assisting with all meal preparations for patients, family, and employees. Essential functions include following standardized recipes, monitoring food temperatures, completing production worksheets, and maintaining sanitation procedures.