Cook

Forefront Healthcare has an opportunity for a Full-Time Cook at one of our hospitals located in Grand Rapids, Michigan
. If you have a passion for cooking and you want to make an impact every day, 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.

• PTO
• Vacation time
• Holidays
• Medical Insurance
• Dental Insurance
• 401(k)
• Employee Assistance Program
• And much more!

• 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.
• Monitors 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, supervises and assists in the storage of supplies and food products.
• Notifies the Director of Culinary of food, supplies, or equipment needs, reports equipment breakdowns and unsafe conditions.
• 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.
• Performs other department duties assigned by the Director of Culinary.

• Minimum of 2 years 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.
• 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.

High school graduate or equivalent education is preferred. Preference is given to persons with an 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.

Wage: $17–$21