Cottage Cook

ForeFront Healthcare Pvt Ltd•Billings, MT

About The Position

The Cottage 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 may help deliver meals and take orders. The Cook may be directed by the Chef Manager and/or Director. The position follows standardized recipes, portioning, menu extensions, and presentation standards; completes production worksheets and waste logs; and checks meal quality and food temperatures during preparation and service. The Cook also helps inspect deliveries when the Chef Manager or Director is absent, supports proper storage of supplies and food, and reports supply or equipment needs, breakdowns, and unsafe conditions. The Cook complies with health, sanitation, safety, confidentiality, patient rights, HIPAA, compliance, and accrediting agency requirements. The role includes attending required department meetings, completing mandatory annual training and competencies, and taking responsibility for personal and professional growth and any applicable certifications or licenses. Hours are 7:00 a.m. to 6:00 p.m. Pay is $18.00+.

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 during an emergency situation.
Patience and tolerance toward staff, patients, and family members.

Nice To Haves

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 healthcare dietary setting is desired.
At least two years of experience working in a food and beverage operation is preferred.
ServSafe certification is preferred.

Responsibilities

Prepare resident, family, and employee meals and 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 throughout preparation and service to ensure established temperature goals are met and maintained.
In the absence of the Chef Manager or Director, check and inspect delivered food products and supplies.
Supervise and assist with storing 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, department sanitation procedures, facility and departmental policies, patient rights, confidentiality and HIPAA requirements, and accrediting agency standards.
Perform other department duties assigned by the Chef Manager or Director.
Attend department meetings as required.
Complete mandatory annual training and competencies and accept responsibility for personal and professional growth and applicable certifications or licenses.