Cook

Forefront; Greensburg (Westmoreland County); On-site; USD 32,000 - 42,000; Full time

Job summary

Forefront is seeking a Cook to prepare food in accordance with current federal, state, and local standards, policies, and procedures, and to assist in the preparation of meals for residents, families, and staff, including delivery and taking orders as needed.

The role follows standardized recipes and portioning, completes daily production worksheets, monitors temperatures to meet safety goals, supervises storage and waste, and reports needs or equipment issues to the Chef Manager or Director.

Qualifications

• Follows standardized recipes and portioning.
• Maintains sanitation and safety per health regulations.
• Completes production worksheets and waste logs.
• Monitors food temperatures to meet safety goals.
• Notifies Chef Manager/Director of supplies or equipment needs.
• Attends required trainings and meets certifications as applicable.

Responsibilities

• Prepare meals for residents, families and employees per established policies.
• Assist in meal preparation and delivery or order-taking as needed.
• Follow recipes, portioning, and presentation standards.
• Monitor temperatures and maintain quality throughout service.
• Supervise storage of supplies and food products and report issues.

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.