Cook-COOK

Forefront; Harlowton (MT); On-site; USD 36,000 - 52,000; Full time

Job summary

Forefront is seeking a Cook to prepare meals in accordance with federal, state, and local standards, ensuring patient safety and quality. You will follow recipes, monitor temperatures, and help with ordering and storage under the direction of the Chef Manager/Director.

Responsibilities include completing production worksheets, maintaining sanitation, and participating in meetings and trainings to support department operations.

Qualifications

• Prepares meals according to recipes and portioning standards.
• Maintains daily production worksheets and waste logs.
• Ensures food safety and proper storage of supplies.
• Monitors food temperatures and presentation standards.
• Completes mandatory training and certifications as required.
• Complies with health, safety, and privacy regulations where applicable.

Responsibilities

• Prepare and assist in resident, family, and employee meals.
• Assist in delivery and taking orders as needed.
• Notify management of supplies or equipment needs.
• Inspect food products and supplies on delivery.
• Report equipment breakdowns and unsafe conditions.
• Attend department meetings and participate in audits.
• Maintain sanitation and comply with all regulations.

Skills

Food safety

Quality control

Team supervision

Recipe adherence

Communication

Education

Culinary training or certification

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, and 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.