Cook Full Time $18-$21/hour

Forefront; Myersville (MD); On-site; Full time

Job summary

Forefront Healthcare is seeking a Full Time Cook in Boonsboro, MD. Join a supportive team and elevate your culinary career at a leading company recognized as one of the best places to work. Enjoy excellent benefits including PTO, medical insurance, and more. Responsibilities include following recipes, ensuring food quality, and complying with health regulations. Ideal candidates will have cooking experience and a high school diploma.

Benefits

PTO

Vacation time

Holidays

Medical Insurance

Dental Insurance

401(k)

Employee Assistance Program

Qualifications

• Minimum 1 year of cooking experience in batch cooking or family-style restaurants.
• Knowledge of quantity food preparation and portioning.

Responsibilities

• Follow standardized recipes and presentation standards.
• Monitor temperature of hot and cold foods during preparation.
• Comply with health and sanitation regulations.

Skills

Customer service orientation

Basic food preparation knowledge

Sanitation and safety practices

Time management

Education

High school diploma or equivalent

Education in quantity cooking and therapeutic diets

Job description

22 hours ago Be among the first 25 applicants

Company Description
Forefront Healthcare is unique, 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
Forefront Healthcare is looking for a Full Time Cook in Boonsboro, MD. Come elevate your career with our company that has won the #1 "Best places to work by Modern Healthcare". You will be on a team of supportive colleagues! This is a great time to join our growing company—make an impact!

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

Essential Job Functions

• Follow standardized recipes, portioning, menu extensions, and presentation standards.
• Complete and utilize daily production worksheets and waste log sheets.
• Taste completed meals to ensure quality.
• Monitor temperature of hot and cold foods during preparation and service to meet established temperature goals.
• In the absence of the Director of Culinary, check and inspect food products and supplies upon delivery.
• Supervise and assist in storage of supplies and food.
• Notify the Director of Culinary about food, supplies, or equipment needs, and report equipment breakdowns or unsafe conditions.
• Comply with health and sanitation regulations and procedures, as evidenced by audits.
• Perform other duties as assigned by the Director of Culinary.

Qualifications

• Minimum 1 year of cooking experience in batch cooking, family-style restaurants, or short order cooking.
• Food service experience in a healthcare dietary setting is preferred but not required.
• Knowledge of quantity food preparation and portioning.
• Ability to read, understand, and follow recipes, diet orders, and work assignments.
• Willingness to work flexible hours, including during emergencies.
• Patience and tolerance toward staff, residents, and families.

Education Requirements

• Ability to read, write, and speak English.
• High school diploma or equivalent preferred.
• Priority given to those with education in quantity cooking and therapeutic diets.

Competencies

• Customer service orientation
• Basic food preparation knowledge
• Sanitation and safety practices
• Thoroughness
• Time management

Physical Demands

The Cook stands and walks intermittently, reaches, stoops, bends, lifts, carries, and manipulates food products, supplies, and equipment. Must work with chemicals and be able to lift/carry 50-75 pounds.

Additional Information

Location: Fahrney Keedy Senior Living Community

Schedule: Prep Cook 3 days/week, Relief Cook 2 days/week

Shift times vary (6am-2:30pm, 11:30am-8pm), weekend availability required

Salary: $18.00 - $21.00

All information will be kept confidential per EEO guidelines.