Cook Full Time

Forefronthealthcare; Columbus (GA); On-site; USD 30,000 - 40,000; Full time

Job summary

A leading healthcare provider in Columbus, Georgia is seeking a dedicated Cook to prepare high-quality meals in a health care dietary setting. The role involves following standardized recipes, ensuring food safety, and complying with health regulations. Ideal candidates will have food service experience and a commitment to excellent customer service. Join a supportive team with great benefits including PTO, medical insurance, and a 401(k).

Benefits

PTO

Vacation time

Holidays

Medical Insurance

Dental Insurance

401(k)

Employee Assistance Program

Qualifications

• Minimum one year food service experience in a health care dietary setting desired.
• Ability to read, understand, and follow recipe directions.

Responsibilities

• Prepares food in accordance with standards and assures patient safety.
• Monitors temperature of hot and cold foods during preparation.
• Complies with health and sanitation regulations.

Skills

Customer Service

Time Management

Sanitation and Safety Practices

Education

High school graduate or equivalent

Job description

Forefront Healthcare isunique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience.

Job Description

This position is located inColumbus, Georgia. This facility is upscale CCRC.

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 patient, family, and employee meals, helps deliver and take orders as needed. May be directed by the Director of Culinary.

WE OFFER AMAZING BENEFITS!!!PTO, Vacation time, Holidays, Medical Insurance, Dental Insurance, 401(k), Employee Assistance Program, and much more!

Check out our website:https://forefronthealthcare.com/

Essential Job Functions

• 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
• 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 Director of Culinary, checks and inspects food products and supplies as delivered. Supervise and assist in storage of supplies and food products
• Notify Director of Culinary of food, supplies or equipment needs, Report equipment breakdowns and unsafe conditions to Director of Culinary
• 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 Director of Culinary

Qualifications

• Minimum one (1) year food service experience in a health care dietary setting is desired
• Minimum of two (2) years working in food and beverage operation preferred
• Have general knowledge of quantity food preparation and portioned serving
• Ability to read, understand, and follow recipe directions, diet orders and work assignments.
• Able and willing to work flexible hours, such as during an emergency situation. Must be patient and tolerant toward staff, patients, and family members

Education Requirement

• Ability to read, write and speak English
• High school graduate or equivalent education is preferred. Preference is given to persons with education in quantity cooking and therapeutic diets
• Customer Service Oriented
• Basic Food Preparation Knowledge
• Sanitation and Safety Practices
• Thoroughness
• Time Management

Physical Demands

The Cook stands and walks intermittently throughout the working day, as well as reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies, and equipment. The Cook must have the ability to work with chemicals/cleaning agents and must be able to lift and/or carry 50 to 75 pounds.