Part-Time Cook

Forefront; Catonsville (MD); On-site; USD 32,000 - 42,000; Full time

Job summary

Forefront in Catonsville, MD is looking for a Cook to join our food service team. You will prepare meals according to standardized recipes and presentation standards while maintaining patient safety.

You will monitor temperatures, complete production worksheets, supervise storage, and assist with ordering. You will report equipment needs and participate in meetings and mandatory trainings.

Qualifications

• Prepare meals following standardized recipes, portioning, and presentation standards.
• Complete and utilize daily production worksheets and waste log sheets.
• Monitor temperatures of hot and cold foods to meet established goals.
• Inspect food products and supplies in Chef Manager/Director’s absence.
• Supervise storage of supplies and food products.
• Notify management of supplies or equipment needs.
• Report equipment breakdowns and unsafe conditions to management.
• Comply with health and sanitation regulations and audits.
• Attend department meetings and complete required training.
• Demonstrate accountability for personal/professional growth and mandatory certifications/licenses.

Responsibilities

• Prepare meals per recipes, portioning, and standards.
• Assist in delivery and taking orders as needed.
• Monitor temperatures during service to maintain safety.
• Assist in storage and inventory of food products and supplies.
• Report equipment or supply issues to a supervisor.

Skills

Food safety

Quality control

Temperature monitoring

Inventory management

Team supervision

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.