Healthcare Kitchen Prep-Cook: Detail-Driven Team Player

Forefront; Harrisonburg (VA); On-site; USD 25,000 - 28,000; Part time

Job summary

Forefront Healthcare is seeking a team-oriented kitchen professional to join our culinary team. The ideal candidate enjoys working in a busy kitchen, has strong attention to detail, and brings prior culinary experience.

Starting pay is $18-$20 per hour, with typical hours including days, evenings, some weekends, and some holidays. Responsibilities include following recipes, maintaining quality, monitoring temperatures, and assisting in storage and procurement under the Director of Culinary.

Qualifications

• Experience in a kitchen and following recipes.
• Ability to monitor temperatures to maintain safety and quality.
• Works well in a team and follows standards.

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.
• Monitor temperature of hot and cold foods to meet goals before transfer and during service.
• In absence of the Director of Culinary, checks and inspects food products and supplies as delivered.
• Supervise and assist in storage of supplies and food products.
• Notify the Director of Culinary of needs, report equipment breakdowns and unsafe conditions.
• Complies with health and sanitation regulations and audits.
• Perform other department duties assigned by the Director of Culinary.

Skills

Culinary experience

Attention to detail

Team player

Food safety knowledge

Job description

Forefront Healthcare is seeking a team-oriented kitchen professional to join our culinary team. The ideal candidate enjoys working in a busy kitchen, has strong attention to detail, and brings prior culinary experience.

Starting pay is $18-$20 per hour, with typical hours including days, evenings, some weekends, and some holidays. Responsibilities include following recipes, maintaining quality, monitoring temperatures, and assisting in storage and procurement under the Director of Culinary.