Cook Full Time

Forefront Healthcare & Culinary Services•Baton Rouge, LA

8d•$15 - $17

About The Position

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. Winning #1 in Modern Healthcare for Best Companies to work for and #5 for Friendliest Culture, we are excited to keep growing and elevating the excellent customer experience to our clients. Come be part of an exciting team at Forefront Healthcare and elevate the experience for those you serve! We have an opportunity in Baton Rouge, LA. at The Spine Hospital of Louisiana at The NeuroMedical Center. Hourly Rate: $15.00 - $17.00 per hour The benefits are amazing! – Medical Insurance, Dental Insurance, Paid Sick Time, Paid Vacation Time, 401(k), Short and Long-term disability, EAP, Paid holidays!!! 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.

Requirements

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

Responsibilities

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.