Cook-COOK

ForeFront Healthcare Pvt Ltd•Billings, MT

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 Cook assists with preparing meals for residents, families, and employees, and helps deliver meals and take orders as needed. The role may be directed by the Chef Manager and/or Director. The Cook follows standardized recipes, portioning, menu extensions, and presentation standards; completes daily production worksheets and waste logs; and tastes completed meals to ensure quality. The role monitors hot and cold food temperatures during preparation and service, checks delivered food products and supplies when the Chef Manager or Director is absent, and supervises and assists with storage. The Cook reports supply and equipment needs, breakdowns, and unsafe conditions to the Chef Manager or Director. The Cook complies with health and sanitation regulations and department procedures, along with facility and departmental policies, patient rights, confidentiality and HIPAA requirements, safety and compliance requirements, and accrediting agency standards. The role attends department meetings as required, completes annual mandatory training and competencies, and accepts responsibility for professional growth and required certifications or licenses, if applicable.

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.
Must be patient and tolerant toward staff, patients, and family members.
Minimum of one year of food service experience in a health care dietary setting is desired.

Nice To Haves

High school graduation 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 certification is 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 quality standards.
Monitor hot and cold food temperatures during preparation and service to ensure temperature goals are met before steam-table transfer and maintained throughout meal service.
In the absence of the Chef Manager or Director, 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 applicable health and sanitation regulations and department sanitation procedures.
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; conform to accrediting agency standards.
Perform other department duties assigned by the Chef Manager or Director.
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.