Cook

Forefront; North Huntingdon Township (Westmoreland County); On-site; USD 30,000 - 42,000; Full time

Job summary

Forefront is seeking a Cook who prepares meals following current standards and procedures to ensure patient safety and high-quality service. The role involves assisting in meal prep, delivering orders, and following recipes and temperature controls, while maintaining sanitation and compliance with regulations.

You will monitor inventory, assist in storage, report equipment or supply needs, and participate in mandatory trainings and department meetings as part of a proactive kitchen team.

Qualifications

• Must follow standardized recipes and portioning
• Maintain temperature standards for hot/cold foods
• Complete production worksheets and waste logs
• Ensure health and sanitation regulations are met
• Attend required meetings and complete training

Responsibilities

• Prepare meals per recipes and standards
• Assist in food preparation and serving
• Monitor food temperatures and safety
• Inspect supplies and report needs to Chef Manager/Director
• Comply with health, safety, and HIPAA policies
• Attend department meetings and complete mandatory training

Skills

Food safety

Quality control

Recipe adherence

Temperature control

Inventory support

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.