Cook Part Time at Forefront Healthcare & Culinary Services

Knoxville, Tennessee, United States -

Full Time

Start Date

Immediate

Expiry Date

05 Mar, 26

Salary

19.0

Posted On

05 Dec, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Customer Service Oriented, Basic Food Preparation Knowledge, Sanitation and Safety Practices, Thoroughness, Time Management

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 Position Summary: 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 resident, family, and employee meals, helps deliver and take orders as needed. May be directed by the GM and/or Executive Chef. 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 standards. 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 Executive Chef, checks and inspects food products and supplies as delivered. Supervise and assist in storage of supplies and food products. Notify General Manager, supplies or equipment needs, report equipment breakdowns and unsafe conditions to General Manager. 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 GM/Executive Chef. 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 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 Hourly Wage: $19.00 an hour

Responsibilities

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