Cook

Forefront; Brewton (AL); On-site; USD 17,000 - 25,000; Full time

Job summary

Forefront in Alabama is seeking a dedicated Cook to prepare meals in accordance with federal, state, and local standards, policies, and procedures, ensuring patient safety and high-quality service.

You will follow standardized recipes, manage portions, monitor temperatures, assist with deliveries and storage, and collaborate with the Chef Manager and Director. A strong focus on safety, sanitation, and continuous learning is essential to succeed in this role.

Responsibilities

• Follow standardized recipes, portioning, menu extensions, and presentation standards.
• Complete and use daily production worksheets and waste logs.
• Taste meals to ensure quality standards.
• Monitor temperatures of hot and cold foods to meet targets.
• Check food products and supplies on delivery when Chef Manager unavailable.
• Supervise storage of supplies and food products.
• Notify Chef Manager/Director of supplies or equipment needs.
• Report equipment breakdowns and unsafe conditions.
• Comply with health and sanitation regulations and audits.
• Perform other duties as assigned by Chef Manager/Director.
• Adhere to all facility policies including HIPAA and safety.
• Attend department meetings as required.
• Demonstrate accountability for growth and required certifications.
• Complete mandatory training annually.

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.