Full Time Cook

ForeFront Healthcare Pvt Ltd•Harrisonburg, VA

5h•$16 - $17

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 preparing 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.

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 situation.
Patience and tolerance toward staff, patients, and family members.
High school graduation or equivalent education is preferred.
Education in quantity cooking and therapeutic diets is preferred.
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.
ServSafe certification is preferred.

Nice To Haves

High school graduate or equivalent education.
Education in quantity cooking and therapeutic diets.
At least two years working in a food and beverage operation.
ServSafe certification.

Responsibilities

Follow standardized recipes, portioning, menu extensions, and presentation standards.
Complete and use daily production worksheets and waste log sheets.
Taste completed meals to ensure quality standards.
Monitor hot and cold food temperatures during preparation and service to ensure established goals are met before transfer to the steam table and maintained throughout meal service.
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 about supply or equipment needs.
Report equipment breakdowns and unsafe conditions to the Chef Manager or Director.
Comply with applicable health and sanitation regulations and department sanitation procedures, as evidenced by health department and third-party audits.
Perform other department duties assigned by the Chef Manager or Director.
Follow facility and departmental policies and procedures, including those relating to Human Resources, ethics and business conduct, health and safety, compliance, patient rights, confidentiality, HIPAA, and 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 annual training and competencies.