Part Time Cook

Forefront Healthcare & Culinary Services; Middleville (MI); On-site; USD 10,000 - 60,000; Part time

Job summary

Une opportunité pour un cuisinier à temps partiel se présente dans un hôpital à Grand Rapids, Michigan. Le poste implique la préparation de repas de qualité, le respect des réglementations sanitaires, et la supervision des fournitures culinaires. Le candidat idéal doit avoir au moins 2 ans d'expérience en cuisine, de préférence dans le secteur de la santé, et une passion pour la nourriture. Nous offrons des avantages sociaux compétitifs, incluant des congés payés, une assurance santé et un 401(k).

Benefits

PTO

Vacances

Congés

Assurance Médicale

Assurance Dentaire

401(k)

Programme d'Assistance aux Employés

Qualifications

• Min. de 2 ans d'expérience en cuisine, incluant les restaurants de style familial.
• Minimum d'un an d'expérience en service alimentaire dans un cadre de santé souhaité.
• Connaissance générale de la préparation de repas en quantité.

Responsibilities

• Suivre des recettes standardisées et s'assurer de la qualité des repas.
• Surveiller la température des aliments durant la préparation.
• Notifier le directeur culinaire de tout besoin en nourriture ou équipement.

Skills

Customer Service Orienté

Connaissance de la Préparation Alimentaire de Base

Pratiques de Sanitation et de Sécurité

Rigueur

Gestion du Temps

Education

Diplôme de lycéen ou éducation équivalente

Job description

Job Description

Forefront Healthcare has an opportunity for a Part Time Cook at 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:
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

Competencies

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.

Additional Information

Wage: $17-$21