Cook

ForeFront Healthcare Pvt Ltd•Lino Lakes, MN

About The Position

The Cook prepares food in accordance with applicable federal, state, and local standards, guidelines, regulations, and established policies and procedures, while assuring patient safety. The role assists with preparation of meals for residents, families, and employees, and helps deliver meals and take orders as needed. The Cook may be directed by the Chef Manager and/or Director. The Cook follows standardized recipes, portioning, menu extensions, and presentation standards; completes production worksheets and waste logs; and tastes meals to ensure quality. The role monitors hot and cold food temperatures during preparation and service, and, in the absence of the Chef Manager or Director, checks delivered food products and supplies. The Cook also assists with storage, reports supply or equipment needs and unsafe conditions, and follows sanitation procedures and applicable health regulations. The Cook is responsible for following facility and departmental policies, including those involving health and safety, compliance, patient rights, confidentiality, HIPAA, and accrediting agency standards. The role attends required department meetings, completes mandatory annual training and competencies, and is accountable for personal and professional growth and any applicable certifications or licenses.

Requirements

Ability to read, write, and speak English.
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.
Patient and tolerant toward staff, patients, and family members.
Minimum of one year of food service experience in a healthcare dietary setting is desired.

Nice To Haves

High school graduate or equivalent education is preferred.
Education in quantity cooking and therapeutic diets is preferred.
Minimum of two years working in a food and beverage operation is preferred.
ServSafe is preferred.

Responsibilities

Prepare food in accordance with applicable federal, state, and local standards, guidelines, regulations, and established policies and procedures, assuring patient safety.
Assist with preparing resident, family, and employee meals; help deliver meals and take orders as needed.
Follow standardized recipes, portioning, menu extensions, and presentation standards.
Complete and use daily production worksheets and waste log sheets.
Taste completed meals to ensure they meet quality standards.
Monitor hot and cold food temperatures during preparation and service to ensure established temperature goals are met and maintained.
When the Chef Manager or Director is absent, check and inspect delivered food products and supplies.
Supervise and assist with storing supplies and food products.
Notify the Chef Manager or Director of supply or equipment needs.
Report equipment breakdowns and unsafe conditions to the Chef Manager or Director.
Comply with health and sanitation regulations and department sanitation procedures.
Perform other department duties assigned by the Chef Manager or Director.
Follow facility and departmental policies and procedures, including those relating to Human Resources, the Code of Ethics and Business Conduct, health and safety, compliance, patient rights, confidentiality, and HIPAA, as well as accrediting agency standards.
Attend department meetings as required.
Accept responsibility for personal and professional growth and any required certifications or licenses, if applicable.
Complete mandatory training and competencies annually.