Cook-COOK

Forefront; Grand Rapids (MI); On-site; USD 30,000 - 40,000; Full time

Job summary

Forefront in Grand Rapids, MI seeks a Cook to prepare meals ensuring compliance with health regulations and quality standards. The Cook will assist in meal preparation, monitor food temperatures, and ensure proper sanitation practices. This role requires attention to detail and the ability to follow standardized recipes. The candidate must maintain safety and sanitation standards in accordance with applicable regulations and company policies. A commitment to personal and professional growth is expected.

Qualifications

• Ability to follow standardized recipes and portioning.
• Knowledge of health and sanitation regulations.
• Strong attention to food quality and safety.

Responsibilities

• Prepare food according to established standards.
• Monitor temperatures of hot and cold foods.
• Ensure compliance with health regulations and department policies.
• Assist in the storage of supplies and food products.

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.
• Monitors 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.
• Supervises and assists in storage of supplies and food products.
• Notifies Chef Manager or Director of supplies or equipment needs.
• Reports 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.
• Performs 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.