Full-Time Cook

ForeFront Healthcare Pvt Ltd•Harrisonburg, VA

5h•$16 - $18

About The Position

The Cook prepares food in accordance with applicable federal, state, and local standards, guidelines, and regulations, as well as established policies and procedures, while assuring patient safety. The role assists with preparing meals for residents, families, and employees, and may help deliver meals and take orders. The Cook may be directed by the Chef Manager and/or Director. The Cook follows standardized recipes and presentation standards, monitors food quality and temperatures, completes production and waste records, and helps inspect and store supplies. The role also supports sanitation and safety compliance, reports supply or equipment needs and unsafe conditions, attends required meetings, and completes mandatory training and competencies.

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.
Ability and willingness to work flexible hours, such as during an emergency.
Patient and tolerant manner toward staff, patients, and family members.
At least one year of food service experience in a health care dietary setting is desired.
At least two years of experience working in a food and beverage operation is preferred.

Nice To Haves

High school graduate or equivalent education preferred.
Education in quantity cooking and therapeutic diets preferred.
ServSafe preferred.

Responsibilities

Prepare food in accordance with applicable standards, regulations, policies, and procedures while assuring patient safety.
Assist with preparation of 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 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 storage of 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 departmental sanitation procedures.
Perform other department duties assigned by the Chef Manager or Director.
Follow facility and departmental policies and procedures, including those concerning Human Resources, 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 required certifications or licenses, if applicable.
Complete mandatory training and competencies annually.