Full-Time Cook at Forefront Healthcare & Culinary Services

Grand Rapids, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

27 May, 26

Salary

21.0

Posted On

26 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Standardized Recipes, Portioning, Menu Extensions, Presentation Standards, Production Worksheets, Waste Log Sheets, Food Temperature Monitoring, Sanitation Regulations, Quantity Food Preparation, Portioned Serving, Reading Recipes, Diet Orders, Customer Service, Basic Food Preparation, Safety Practices, 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 Forefront Healthcare has an opportunity for a Full-Time Cook at one of our hospitals located in Grand Rapids, Michigan. If you have a passion for cooking and you are wanting to make an impact every day then this is a great position for you! Come join a culture where we care about our employees! We want you to grow and be successful. 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 the 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 the storage of supplies and food products Notify the Director of Culinary of food, supplies, or equipment needs, Report equipment breakdowns and unsafe conditions to the Director of Culinary Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through the local health department and third-party audits Perform other department duties assigned by the Director of Culinary 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 Wage: $17-$21 FLSA Status: Nonexempt Pay Type: Hourly Full-time/Part-time: Full-time

Responsibilities

The Cook is responsible for following standardized recipes, monitoring food quality and temperatures, completing production documentation, and ensuring compliance with all health and sanitation regulations. This role also involves supervising and assisting with supply storage and reporting any equipment needs or breakdowns to the Director of Culinary.