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.
Job Description Come make a difference and join the Forefront Healthcare team! We have a Cook position open in Fort Smith. This is an amazing facility that is the long-term care facility. Your passion for cooking for people is appreciated in this role every single day! We want you to bring your talent & skills to positively impact the health of our residents
This is an exciting opportunity to join a company that will help you elevate your career! We are hiring for AM and PM cook Shifts are 6am-2:00pm or 9:30am-5:30pm Position Summary This 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 patient, family, and employee meals, helps deliver and take orders as needed. May be directed by the Director of Culinary.
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 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
Qualifications Minimum one (2) year food service experience in a health care dietary setting is desired. Minimum of (2) years culinary/cooking background.
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 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.
*Background checks and Drug screening will be conducted
Forefront is an E.O.E.
Job Type: Full-time
Job Type: Full-time
Salary: $14.00 - $18.00 per hour
Physical setting:
Casual dining restaurant Fast casual restaurant Fine dining restaurant Upscale casual restaurant Schedule:
8 hour shift Day shift Monday to Friday Night shift Weekend availability COVID-19 considerations:
Must be fully vaccinated!
Ability to commute/relocate:
Reliably commute or planning to relocate before starting work (Required)
Experience:
Restaurant experience: 1 year (Preferred) Shift availability:
Day and Night Shift Preferred) Work Location: One location
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Qualifications Hourly wage:$14.00 - $18.00 per hour
Additional Information All your information will be kept confidential according to EEO guidelines.
