Full-Time Cook

Forefront Healthcare & Culinary Services•Grandville, MI

11h•$17 - $21•Onsite

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 Forefront Healthcare has an opportunity for a Full-Time Cook at one of our hospitals located in Grand Rapids, Michigan . If you have a passion for cooking and you are wanting to make an impact every day then this is a great position for you! Come join a culture where we care about our employees! We want you to grow and be successful. WE OFFER AMAZING BENEFITS!!! PTO, Vacation time, Holidays, Medical Insurance, Dental Insurance, 401(k), Employee Assistance Program, and much more! Check out our website: https://forefronthealthcare.com/

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 the 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 the storage of supplies and food products
Notify the Director of Culinary of food, supplies, or equipment needs, Report equipment breakdowns and unsafe conditions to the Director of Culinary
Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through the local health department and third-party audits
Perform other department duties assigned by the Director of Culinary