Cook

Forefront; Austell (GA); On-site; USD 19,000 - 25,000; Full time

Job summary

Forefront is hiring a Cook to prepare meals following standardized recipes and safety standards, assist in meal service for residents, families, and staff, and support the Chef Manager and Director as needed.

Role emphasizes monitoring temperatures, completing worksheets, inspecting deliveries, supervising storage, and maintaining sanitation per health regulations. The position requires teamwork and adherence to facility policies.

Qualifications

• Experience in food preparation following recipes and safety standards.
• Ability to monitor temperatures and maintain quality throughout service.
• Ability to read and follow production worksheets and logs.
• Ability to supervise storage and handling of supplies and food products.
• Familiarity with health, sanitation, and safety regulations.

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 standards.
• Monitor temperatures of hot and cold foods and maintain goals during service.
• In the absence of the Chef Manager/Director, inspect deliveries and supervise storage.
• Notify Chef Manager/Director of supplies or equipment needs.
• Report equipment breakdowns and unsafe conditions to Chef Manager/Director.
• Comply with health/sanitation regulations and audits; complete required training.
• Attend department meetings and pursue required certifications/licenses.

Skills

Food safety

Recipe following

Temperature monitoring

Quality assurance

Teamwork

Documentation

Compliance

Job description

The 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 resident, family, and employee meals, helps deliver and take orders as needed. May be directed by the Chef Manager and/or Director.

• 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 standards.
• 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 Chef Manager or Director, checks and inspects food products and supplies as delivered.
• Supervise and assist in storage of supplies and food products.
• Notify Chef Manager or Director of supplies or equipment needs.
• Report equipment breakdowns and unsafe conditions to the Chef Manager or Director.
• 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 the Chef Manager/Director.
• Responsible for acting in conformance with all facility and departmental policies and procedures, including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA. Responsible for acting in conformance with accrediting agency standards.
• Attends department meetings as required.
• Demonstrates accountability to accept responsibility for personal/professional growth and any required certifications/licenses, if applicable.
• Completes mandatory training and competencies annually.

Forefront will not discriminate based on race, color, sex, height, weight, disability, national origin, religion, marital status, pregnancy, military service, genetics, sexual orientation, gender identity, age, or any other protected class in its hiring practices, conditions for transfer or promotion, policies, discipline, discharge, terms, conditions or benefits of employment.