Part Time Cook

fhcexternal; Little Rock (AR); On-site; USD 26,000 - 37,000; Full time

Job summary

Forefront is seeking an experienced food service associate to prepare meals in accordance with applicable standards and policies. You will assist in serving meals, monitor temperatures, and help ensure safety and quality across all dietary operations.

The role requires reading and following recipes, maintaining sanitation, and supporting dietary needs with flexibility for shifts. Experience in healthcare food service and ServSafe preference are noted.

Qualifications

• Reads, writes, and speaks English as required
• Must have HS diploma or equivalent
• Preference for education in quantity cooking and therapeutic diets
• Minimum 1 year food service experience in health care dietary setting
• Minimum 2 years in food and beverage operation preferred
• General knowledge of quantity food preparation and portioned serving
• Ability to read, understand, and follow recipe directions and diet orders
• Flexibility for irregular hours including emergencies
• Must be patient and cooperative with staff, patients, and families
• ServSafe preferred

Responsibilities

• Prepare meals following standard recipes and portioning guidelines
• Assist with distribution and delivery of meals and take orders
• Monitor meal temperatures and ensure safety before transfer to serving areas
• Inspect food products and supplies as delivered when needed
• Supervise storage of supplies and assist with inventory control
• Report equipment needs and any unsafe conditions to supervisors

Skills

Food service

Customer service

Sanitation

Safety compliance

ServSafe knowledge

Education

High school diploma or equivalent

Quantity cooking education

Therapeutic diets education

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.

• 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.
• Minimum one (1) year food service experience in a health care dietary setting is desired.
• Minimum of two (2) years working in food and beverage operation preferred.
• 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, patients, and family members.
• ServSafe preferred.