Full-Time Cook

Forefronthealthcare; Michigan; On-site; USD 30,000 - 40,000; Full time

Job summary

An established industry player in healthcare is seeking a Full-Time Cook to join their dedicated team in Grand Rapids, Michigan. This role offers the chance to make a meaningful impact on patient experiences through high-quality culinary services. With a focus on employee growth and success, this position provides a supportive culture and amazing benefits including medical and dental insurance, PTO, and a 401(k). If you have a passion for cooking and a commitment to quality, this opportunity is perfect for you.

Benefits

PTO

Vacation Time

Holidays

Medical Insurance

Dental Insurance

401(k)

Employee Assistance Program

Qualifications

• Minimum of 2 years cooking experience, preferably in healthcare.
• Ability to follow recipes and work flexible hours.

Responsibilities

• Prepare and present meals according to standardized recipes.
• Monitor food temperatures and ensure quality standards.

Skills

Cooking Experience

Food Service Experience

Customer Service Orientation

Time Management Skills

Education

High School Diploma

Additional Education in Quantity Cooking

Job 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 has an opportunity for a Full-Time Cook at one of our hospitals located in Grand Rapids, Michigan. If you have a passion for cooking and want to make an impact every day, then this is a great position for you!

Come join a culture where we care about our employees! We want you to grow and be successful.

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

1. 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.
2. Monitor the temperature of hot and cold foods during preparation and service to meet established temperature goals prior to steam table transfer and throughout meal service.
3. In the absence of the Director of Culinary, check and inspect food products and supplies upon delivery. Supervise and assist in storing supplies and food products.
4. Notify the Director of Culinary of food, supplies, or equipment needs. Report equipment breakdowns and unsafe conditions.
5. Comply with federal, state, and local health and sanitation regulations, as evidenced through local health department and third-party audits.
6. Perform other duties as assigned by the Director of Culinary.

Qualifications

1. Minimum of 2 years cooking experience, including batch cooking, family-style restaurants, or short order cooking.
2. At least 1 year of food service experience in a healthcare dietary setting is preferred.
3. Knowledge of quantity food preparation and portioned serving.
4. Ability to read, understand, and follow recipes, diet orders, and work assignments. Willing to work flexible hours, including during emergencies. Patience and tolerance toward staff, residents, and family members are essential.

Education and Skills

• Ability to read, write, and speak English.
• High school diploma or equivalent preferred; additional education in quantity cooking and therapeutic diets is a plus.
• Customer service orientation.
• Basic food preparation knowledge.
• Sanitation and safety practices.
• Thoroughness and attention to detail.
• Time management skills.

Physical Demands

The Cook must stand and walk intermittently throughout the day, reach, stoop, bend, lift, carry, and manipulate various food products, supplies, and equipment. Must be able to work with chemicals/cleaning agents and lift/carry 50 to 75 pounds.