Full-Time Cook

Forefront; Harrisonburg (VA); On-site; USD 22,000 - 25,000; Full time

Job summary

Forefront in Harrisonburg, VA is seeking a Cook to prepare meals in line with federal, state, local standards and facility policies. The role assists in meal delivery and order taking as needed, under the direction of the Chef Manager or Director.

Starting hourly pay is $16-$18. The position requires following standardized recipes, maintaining temperature controls, and assisting with supplies, documentation, and audits to ensure patient and staff safety.

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 established goals.
• In the absence of the Chef Manager, checks and inspects food products and supplies.
• Supervises and assists in storage of supplies and food products.
• Notifies Chef Manager or Director of supplies or equipment needs.
• Reports equipment breakdowns and unsafe conditions to Chef Manager or Director.
• Complies with health and sanitation regulations and audits.
• Performs other department duties as assigned by the Chef Manager/Director.
• Acts in conformance with all facility policies including HR, Ethics, Safety, Compliance, and HIPAA.
• Attends department meetings and demonstrates accountability for personal/professional growth.

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. Starting pay is $16-$18 an hour.

• 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.