Full-Time Cook

Forefronthealthcare; Wyoming (MI); On-site; USD 30,000 - 40,000; Full time

Job summary

Join a forward-thinking organization as a Full-Time Cook, where your culinary skills will make a significant impact on patient experiences. This role offers the chance to work in a supportive environment that values employee growth and success. With a focus on high-quality food preparation and adherence to health standards, you'll play a crucial role in enhancing the dining experience for residents. Enjoy amazing benefits, including PTO, medical and dental insurance, and a 401(k) plan. If you're passionate about cooking and eager to contribute to a caring culture, this opportunity is perfect for you!

Benefits

PTO

Vacation Time

Holidays

Medical Insurance

Dental Insurance

401(k)

Employee Assistance Program

Qualifications

• Min. 2 years cooking experience in batch cooking or family-style restaurants.
• General knowledge of quantity food preparation and portioned serving.
• Ability to read and follow recipe directions.

Responsibilities

• Follows standardized recipes and ensures food quality.
• Monitors food temperatures during preparation and service.
• Complies with health and sanitation regulations.

Skills

Cooking Experience

Food Preparation Knowledge

Sanitation Practices

Time Management

Customer Service

Education

High School Diploma or Equivalent

Education in Quantity Cooking

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

Forefront Healthcare has an opportunity for a Full-TimeCookat one of our hospitals located in Grand Rapids, Michigan. If you have a passion for cooking and you are wanting 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

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 the 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 the storage of supplies and food products

Notify the Director of Culinary of food, supplies, or equipment needs, Report equipment breakdowns and unsafe conditions to the Director of Culinary

Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through the local health department and third-party audits

Perform other department duties assigned by the Director of Culinary

Qualifications

Min. of 2 yrs cooking experience, Batch cooking, family-style restaurants, or short order.

Minimum of one (1) year of food service experience in a health care dietary setting is desired

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, residents, 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 an 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.