Cook-COOK

New Orleans, LA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Professional development opportunities

Employee Discounts

Flexible work schedule

Job Description

Forefront is a reputable healthcare provider committed to delivering exceptional care and support to patients and residents. With a focus on health, safety, and quality service, Forefront operates various healthcare facilities where patient well-being is the highest priority. The company adheres strictly to federal, state, and local standards to ensure compliance and maintain its position as a trusted name in the healthcare sector. Forefront fosters an inclusive workplace culture that values diversity and equal opportunity employment, protecting all employees from discrimination based on race, gender, age, or any other protected class. It provides comprehensive training, maintains rigorous sanitation protocols, and promotes professional growth amongst its staff. This healthcare company emphasizes quality in every aspect of patient care, including the provision of nutritious meals tailored to specific dietary needs, demonstrating its holistic approach to health and wellness.

The Cook role at Forefront is integral to the dietary services team, focused on preparing food in accordance with all applicable safety standards and nutritional guidelines to meet the needs of patients, residents, families, and employees. This position operates under the direction of the Chef Manager or Director and requires a commitment to quality and safety in meal preparation and service. The cook follows standardized recipes, manages production worksheets, and monitors food temperatures to ensure that all meals meet stringent quality and safety measures. In addition to meal preparation, the role involves assisting with order delivery, inventory checks, storage management, and notifying management of equipment or supply needs. The cook plays an essential role in upholding the facility's health and sanitation standards verified through audits and is responsible for complying with all facility and departmental policies, including ethical standards and patient confidentiality (HIPAA). Essential soft skills include patience and tolerance toward staff, patients, and family members. The position requires the ability to work flexible hours, especially during emergency situations, and demands ongoing participation in mandatory training and competency evaluations. The role offers an opportunity to contribute directly to patient care quality in a supportive and structured environment, making it a rewarding position within the healthcare food service industry.

Job Requirements

Ability to read, write and speak English
High school graduate or equivalent education preferred
Education in quantity cooking and therapeutic diets preferred
Minimum one year food service experience in a healthcare dietary setting desired
Minimum two years working in food and beverage operation preferred
General knowledge of quantity food preparation and portioned serving
Ability to read, understand, and follow recipes, diet orders, and work assignments
Willingness to work flexible hours including emergencies
Patience and tolerance toward staff, patients, and family
ServSafe certification preferred

Job Qualifications

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
Minimum one year food service experience in a health care dietary setting is desired
Minimum of two 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
ServSafe preferred

Job Duties

Follow standardized recipes, portioning, menu extensions, and presentation standards
Complete and utilize daily production worksheets and waste log sheets
Taste 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
Check and inspect food products and supplies as delivered in the absence of Chef Manager or Director
Supervise and assist in storage of supplies and food products
Notify Chef Manager or Director of supplies or equipment needs