Full Time Line Cook

ForeFront Healthcare Pvt Ltd•Harrisonburg, VA

About The Position

The Line 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 as needed. The position may be directed by the Chef Manager and/or Director. The Cook follows standardized recipes, portioning, menu extensions, and presentation standards; completes production and waste records; tastes meals for quality; and monitors food temperatures during preparation and service. The role may inspect delivered products and supplies in the absence of the Chef Manager or Director, assist with storage, report supply or equipment needs and unsafe conditions, and follow sanitation requirements. The position also follows facility and departmental policies, including those concerning health and safety, compliance, patient rights, confidentiality, and HIPAA, as well as accrediting agency standards. The Cook attends required department meetings, completes annual mandatory training and competencies, and accepts responsibility for professional growth and any applicable certifications or licenses. Other department duties may be assigned by the Chef Manager or Director.

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.
Able and willing to work flexible hours, such as during an emergency situation.
Patient and tolerant 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 health care dietary setting is desired.
At least two years of experience working in a food and beverage operation is preferred.
ServSafe certification is preferred.

Responsibilities

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.
Perform other department duties assigned by the Chef Manager or Director.
Act in accordance with facility and departmental policies and procedures, including those concerning Human Resources, the Code of Ethics and Business Conduct, health and safety, compliance, patient rights, confidentiality, and HIPAA, and comply with 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 training and competencies annually.
Assist with preparation of resident, family, and employee meals, and help deliver meals and take orders as needed.