Cook-COOK

Forefront; Pearsall (TX); On-site; USD 17,000 - 25,000; Full time

Job summary

Forefront is seeking a Cook to prepare meals in accordance with federal, state, and local standards, policies, and procedures, while ensuring patient safety and high-quality service. The role involves following recipes, assisting in meal delivery, and supporting the Chef Manager/Director in daily operations.

Responsibilities include monitoring temperatures, tasting meals for quality, supervising storage, and reporting equipment needs.

Qualifications

• General food preparation and safety awareness.
• Ability to follow recipes, portions, and presentation standards.
• Willingness to participate in mandatory training and certifications.

Responsibilities

• Prepare meals following standardized recipes and portion controls.
• Monitor food temperatures and ensure safety standards are met during service.
• Assist in storage, ordering, and inspection of supplies and equipment.
• Attend department meetings and comply with policies, procedures, and health regulations.
• Support Chef Manager/Director and perform other duties as assigned.

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.