Cook-FT

Forefront; Catonsville (MD); On-site; USD 32,000 - 42,000; Full time

Job summary

Forefront is seeking a dependable Cook to prepare meals in alignment with current standards, guiding policies, and patient safety requirements. You will follow recipes, assist in menu extensions, and help deliver and take orders as needed.

Key duties include monitoring temperatures, inspecting supplies, maintaining sanitation, and supporting inventory. You will contribute to meetings, pursue required certifications, and uphold all privacy and ethics guidelines as part of the team.

Qualifications

• Must follow federal, state and local sanitation regulations and facility policies.
• Ability to follow standardized recipes and portioning guidelines.
• Attention to temperature control and food safety during preparation and service.

Responsibilities

• 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 to meet goals during service.
• Inspects supplies and food products and reports needs to Chef Manager/Director.
• Supervises storage of supplies and assists in inventory management.
• Notifies Chef Manager/Director of supplies or equipment needs.
• Reports equipment breakdowns and unsafe conditions.
• Complies with health, safety and sanitation regulations and audits.
• Performs other department duties as assigned by Chef Manager/Director.
• Follows facility policies including HIPAA and confidentiality requirements.
• Attends department meetings and pursues required certifications/licenses.

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.