Cook-COOK

ForeFront Healthcare Pvt Ltd•Dillon, MT

About The Position

The Cook prepares food in accordance with applicable federal, state, and local standards, regulations, and established policies and procedures, while ensuring 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 schedule is Tuesday through Saturday, primarily afternoon shifts with one morning shift. The listed pay rate is $18.00 per hour. The Cook follows standardized recipes and food portioning, menu extension, and presentation standards; completes production worksheets and waste logs; and checks meal quality and food temperatures during preparation and service. The role also supports food and supply receiving, storage, sanitation, equipment reporting, department operations, and compliance with facility policies, patient rights, confidentiality, HIPAA, and accrediting standards. The Cook attends required meetings and training and is accountable for professional growth and applicable certifications or licenses.

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.
Patient and tolerant demeanor 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 work in a food and beverage operation is preferred.

Nice To Haves

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

Responsibilities

Prepare food according to applicable federal, state, and local standards, guidelines, regulations, and established 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 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 health and sanitation regulations and department 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 any required certifications or licenses, if applicable.
Complete mandatory annual training and competencies.