Cook Full Time - Forefront Healthcare & Culinary Services

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.

Winning #1 in Modern Healthcare for Best Companies to work for and #5 for Friendliest Culture, we are excited to keep growing and elevating the excellent customer experience to our clients.

Come be part of an exciting team at Forefront Healthcare and elevate the
experience for those you serve! We have an opportunity in Baton Rouge, LA. at The Spine Hospital of Louisiana at The NeuroMedical Center

Scheduled time may vary, 5 a.m. or 10:30 a.m., rotating weekends.

The benefits are amazing! – Medical Insurance, Dental Insurance, Paid Sick
Time, Paid Vacation Time, 401(k), EAP, Paid holidays!!!

Position Summary:
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 GM and/or Executive Chef.

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 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 Executive Chef, checks and inspects food products and
supplies as delivered. Supervise and assist in storage of supplies and food
products
Notify General Manager, supplies or equipment needs, Report equipment
breakdowns and unsafe conditions to General Manager.
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 GM/Executive Chef.

Qualifications:
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 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.

Forefront is an E.O.E.

Job Type: Full-time

Salary: $16.00 - $17.00 per hour

Scheduled time may vary, 5 a.m. or 10:30 a.m., rotating weekends.

Experience:

Cooking: 2 years (Preferred)

AAP/EEO Statement:

Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.