Cook

Forefront; Columbus (GA); On-site; USD 30,000 - 42,000; Full time

Job summary

Forefront is seeking a Cook to prepare food according to federal, state, and local standards and to uphold safety and quality throughout food production and service. The role supports recipe adherence, uses production worksheets, monitors temperatures, and ensures sanitation compliance while assisting in meal service and daily operations.

You will follow standardized recipes, portion controls, and presentation standards, and report equipment needs or shortages to the Chef Manager or Director.

Qualifications

• 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.
• Monitors temperature of hot and cold foods through preparation and service to meet established goals.

Responsibilities

• Assists in all preparation of resident, family, and employee meals and helps deliver and take orders as needed.
• Checks and inspects food products and supplies as delivered in the absence of leadership.
• Supervise and assist in storage of supplies and food products; notify leadership of needs.
• Complies with health, sanitation regulations and audits; adheres to all facility policies and HIPAA.

Skills

Food safety

Culinary preparation

Quality control

Team coordination

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.