Traveling Executive Chef (PRN)

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

Come elevate your career with our company that has won the #1 "Best places to work by Modern Healthcare!" Forefront Healthcare is looking for an enthusiastic leader to join our team. We have an exciting opportunity for a Traveling Chef on an AS-NEEDED BASIS

Check out our website: https://forefronthealthcare.com/

Essential Functions:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Travel to different units to assist in culinary operations
• Coordinate food preparation and meal service. 
• Plan and initiate cooking schedule for food preparation to meet meal schedule. 
• Prepare, season, cook and serve for assigned meal; ensure appropriate portioned servings according to portion control standards. 
• Prepare nutritional snacks for residents as directed by the Dietary Manager.  
• Creatively collaborate with Dining Management on special events and menus
• Monitor 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.

Competencies:

1. Customer Service Oriented.
2. Cooking/Culinary
3. Basic Food Preparation Knowledge.
4. Sanitation and Safety Practices.
5. Thoroughness.
6. Time Management.

Supervisory Responsibility:

• Must have the ability to coach others.
• Proven ability to coach and teach within the kitchen.
• Ability to lead a group of your peers.

Work Environment:

Requires repetitive wrist motion. This position requires lifting up to forty pounds (40lbs).

Physical Demands:

Stands and walks continuously throughout the working day. Reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies and equipment. Visual acuity and color discrimination for examining cooked and stored foods. Ability to work with chemicals and cleaning agents. Must be free from infection or diseases. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. Must be able to lift and/or carry 50 to 75 pounds. 

Additional Eligibility Qualifications:

• Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, residents, family members and the public. 
• Numerical ability necessary to make various computations in keeping work records, and in recipe preparation. 
• Motor coordination and manual dexterity are required to prepare food and operate dietary equipment. 
• Willingness to perform routine, repetitive tasks with frequent interruptions. An appreciation of the value of food and dietary equipment and an awareness of the requirement for careful handling and economy of 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. 

Required Education and Experience:

1. Ability to read, write and speak English. 
2. High school graduate or equivalent education is preferred. Preference is given to persons with education in quantity cooking and therapeutic diets. Minimum one (1) year food service experience in a health care dietary setting is desired. Have general knowledge of quantity food preparation and portioned serving.

Preferred Education and Experience: 

• Serve Safe Certified  

Daily Rate: $300.00/day