Cook

Forefront; New Orleans (LA); On-site; USD 32,000 - 45,000; Full time

Job summary

Forefront is seeking a Cook to prepare meals in accordance with current federal, state, and local standards, guidelines, and regulations, with established policies and procedures and assuring patient safety. You may be directed by the Chef Manager and/or Director and assist in all meal preparation and service.

The role follows standardized recipes, portions, and presentation standards; completes production worksheets; monitors food temperatures; inspects supplies; reports equipment issues;

Qualifications

• Performs food preparation with attention to serving standards and safety.
• Maintains quality by following recipes, portioning, and presentation guidelines.
• Adheres to health, sanitation, and safety regulations and audits.

Responsibilities

• Prepare meals according to standardized recipes and production sheets.
• Monitor and document food temperatures during service.
• Supervise storage of supplies and assist in inventory and procurement.
• Report equipment issues and sanitation concerns to Chef Manager/Director.
• Participate in required training, meetings, and compliance activities.

Skills

Food prep

Quality checks

Sanitation

Teamwork

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.