Patient Meal Prep Cook – Healthcare Kitchen

Forefront Healthcare; Hagerstown (MD); Sur place; USD 21 000 - 26 000; Temps partiel

Résumé du poste

Forefront Healthcare is seeking a part-time Cook to prepare meals in accordance with federal, state, and local standards and facility policies, ensuring patient safety and service quality. You will assist in meal preparation, deliver orders as needed, and follow standardized recipes with attention to portioning and presentation.

The role requires daily use of production worksheets, monitoring hot/cold temperatures, and reporting any equipment or supply needs to the Chef Manager or Director.

Responsabilités

• 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 temperature goals.
• In absence of Chef Manager/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 Chef Manager or Director.
• Complies with health and sanitation regulations and department procedures as evidenced through audits.
• Perform other department duties assigned by Chef Manager/Director.
• Act in conformance with policies including HR, Code of Ethics, Health and Safety, Compliance, Patient Rights, Confidentiality, and HIPAA.
• Attends department meetings as required.
• Demonstrates accountability for personal/professional growth and required certifications/licenses.
• Completes mandatory training and competencies annually.

Description du poste

Forefront Healthcare is seeking a part-time Cook to prepare meals in accordance with federal, state, and local standards and facility policies, ensuring patient safety and service quality. You will assist in meal preparation, deliver orders as needed, and follow standardized recipes with attention to portioning and presentation.

The role requires daily use of production worksheets, monitoring hot/cold temperatures, and reporting any equipment or supply needs to the Chef Manager or Director.