Cook Part Time

Forefront Healthcare; Greensburg (IN); On-site; USD 19,000 - 28,000; Full time

Job summary

Forefront Healthcare in Greensburg, IN is seeking a Cook to assist in preparing resident meals in accordance with federal, state, local standards and facility policies. You will follow standardized recipes, monitor temperatures, and help with meal delivery while ensuring patient safety and high-quality presentation.

The role requires reading and following diet orders, a high school diploma or equivalent, and experience in healthcare dining is preferred.

Qualifications

• Read, write and speak English.
• Education in quantity cooking and therapeutic diets preferred.
• Minimum 1 year in health care dietary setting; 2 years in food and beverage operation preferred.
• Able to read, understand and follow recipe directions and diet orders.
• Able and willing to work flexible hours.
• ServSafe preferred.

Responsibilities

• Prepare meals per standardized recipes, portioning, and presentation standards.
• Complete and use daily production worksheets and waste logs.
• Monitor food temperatures to meet established goals.
• Inspect food products and supplies as delivered in the absence of leadership.
• Supervise storage of supplies and assist with inventory needs.
• Comply with health, sanitation regulations and audits.

Skills

English proficiency

Flexible hours

Team collaboration

Education

High school diploma

Quantity cooking training

Therapeutic diets

ServSafe certification preferred

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.

Qualifications

• Ability to read, write and speak English.
• High school graduate or equivalent education is preferred.
• Preference is given to persons with an education in quantity cooking and therapeutic diets.
• 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.
• ServSafe preferred.