Full Time Lead Cook

Responsible for preparing nutritious and appetizing food for residents following established recipes, adhering to federal/state/local standards and guidelines in proper food storage, handling, and preparation. Maintains strict sanitation standards, monitors food temperatures, and ensures equipment operates safely. Must possess the ability to work in a high-pressure environment, working both independently and as part of a team.

The starting pay range for this position is $20-$25 based on experience. Prepare meals in accordance with planned menus. Serve food in accordance with established portion control procedures. Prepare food in accordance with standardized recipes and special requests. Ensure food is prepared at proper temperatures and associated checklists and logs are completed.

Assist with inventory management and the receiving of goods from vendors. Work with the Executive Chef/Chef Manager to coordinate menus or special requests. Adapt schedule when necessary to accommodate emergency situations. Follow safe food handling training and policies and procedures including appropriate glove use.

Assist in daily or scheduled cleaning duties, in accordance with established policies and procedures. Adheres to therapeutic and mechanically altered diet extensions. Responsible for acting in conformance with all facility and departmental policies and procedures including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA.

Responsible for acting in conformance with accrediting agency standards. Attend department meetings as required. Demonstrates accountability to accept responsibility for personal/professional growth and any required certification/licenses, if applicable. Completes mandatory training and competencies annually. Adheres to all policies and procedures specific to the assigned work account.

This is an hourly non-exempt position, with expected hours to include: days, evenings, weekends, and holidays. Forefront will not discriminate based on race, color, sex, height, weight, disability, national origin, religion, marital status, pregnancy, military service, genetics, sexual orientation, gender identity, age, or any other protected class in its hiring practices, conditions for transfer or promotion, policies, discipline, discharge, terms, conditions or benefits of employment.

HS Diploma or GED. Minimum of 2 years of food preparation and service experience. Menu planning and inventory management Knowledge of food handlers and safety regulations. Proven track record of integrity. Excellent verbal/written and problem-solving skills. Proficient computer skills. Must be detail oriented and accurate.

Ability to multitask while working in a pressured environment; always operating as part of a team. SERV Safe Food Handler Certification is required. If there is no certification, certification must be obtained within 3 months of employment.