Cook

Overview

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care
. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience.

This position is located in Columbus, Georgia. This facility is upscale CCRC.

• 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 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 storage of supplies and food products
• Notify Director of Culinary of food, supplies or equipment needs, Report equipment breakdowns and unsafe conditions to Director of Culinary
• 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 Director of Culinary

Experience

• 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

Education

• Ability to read, write and speak English
• High school graduate or equivalent education is preferred. Preference is given to persons with education in quantity cooking and therapeutic diets

• Customer Service Oriented
• Basic Food Preparation Knowledge
• Sanitation and Safety Practices
• Thoroughness
• Time Management

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.

Must be fully vaccinated

Salary: $14.00-$15.00 per hour

• 401(k)
• Dental insurance
• Health insurance
• Life insurance
• Vision insurance

Experience level:

• 2 years

Restaurant type:

• Casual dining restaurant
• Fast casual restaurant
• Fine dining restaurant
• Quick service & fast food restaurant

Shift:

• 8 hour shift
• Day shift
• Varied shift

Weekly day range:

• Monday to Friday
• Rotating weekends
• Weekend availability