Cook Part Time

Forefront Healthcare & Culinary Services • Traverse City, MI

22h • $20 - $23

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. Come make a difference and join the Forefront Healthcare team! . This is an amazing facility that is the long-term care facility. Your passion for cooking for people is appreciated in this role every single day! We want you to bring your talent & skills to positively impact the health of our residents This is an exciting opportunity to join a company that will help you elevate your career! This 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 patient, family, and employee meals, helps deliver and take orders as needed. May be directed by the Director of Culinary.

Requirements

• Min. of 2 yrs cooking experience, Batch cooking, family-style restaurants, or short order.
• Minimum of one (1) year of food service experience in a health care dietary setting is desired
• 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, residents, 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
• 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 Director of Culinary, checks and inspects food products and supplies as delivered.
• Supervise and assist in storage of supplies and food products
• Notify Director of Culinary of food, supplies or equipment needs, Report equipment breakdowns and unsafe conditions to Director of Culinary
• 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 Director of Culinary

What This Job Offers

• Job Type: Part-time
• Education Level: High school or GED