Cook, Allied Terrace (Full time nights)

Allied Services; Scranton (Lackawanna County); On-site; USD 29,000 - 36,000; Full time

Job summary

Allied Terrace at Allied Services seeks a Cook I to assist the Chef Manager in preparing, cooking and serving meals for residents. You will uphold food safety, portion control and quality while maintaining a clean kitchen environment.

You will review menus, measure ingredients, prepare salads and desserts, and support catering events and diet adaptations as needed to ensure meals are ready on schedule.

Qualifications

• High School diploma or equivalent preferred.
• Culinary Arts degree preferred.
• Minimum of two years institutional or commercial cooking experience required.

Responsibilities

• Maintains clean, neat, and orderly work area; handles sanitation duties.
• Reviews menus to determine quantities of ingredients to prepare.
• Measures and mixes ingredients using kitchen equipment to prepare sauces, soups, casseroles and desserts.
• Slices portions of meat, fish, and poultry and distributes food to dining areas.
• Prepares items for each meal and follows recipes for baking, roasting, broiling and steaming.
• Assists with catering special events and salad preparation.
• Coordinates with Dietitian on modified diets and leftovers handling.

Skills

Sanitation & safety

Recipe following

Food prep

Menu review

Portion control

Education

High School diploma or equivalent preferred

Culinary Arts degree preferred

Job description

GENERAL SUMMARY

Under the general supervision of the Chef Manager, the Cook I prepares, cooks and serves food for residents of Allied Terrace.

Brief Description

GENERAL SUMMARY: Under the general supervision of the Chef Manager, the Cook I prepares, cooks and serves food for residents of Allied Terrace.

EDUCATION

• High School diploma or equivalent preferred.
• Culinary Arts degree preferred.

WORK EXPERIENCE

Minimum of two (2) years institutional or commercial cooking experience required.

CHARACTERISTIC DUTIES & RESPONSIBILITIES OF JOB

• 15% Maintains work area in a clean, neat, orderly manner. Completes sanitation responsibilities as assigned. Assists with dish washing; and sweeping and mopping kitchen floor.
• 10% Reviews menus to determine type and quantities of meats, vegetables, soups, salads and desserts to be prepared.
• 10% Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, slicers, and choppers to make sauces, soups, stews, casseroles and desserts.
• 10% Slices portions of meat, fish, and poultry, for individual servings. Prepares or directs distribution of food to dining areas. Apportions servings according to menu combinations or orders for residents.
• 5% Prepares by washing, trimming, cooking and seasoning of food, items for each meal to include garnishes.
• 5% Follows procedure for baking, roasting, broiling and steaming meats, fish and other foods using quantities and amounts specified in standardized recipes.
• 5% Observes foods being cooked. Tests food by tasting, smelling and/or piercing to determine that it is cooked. Adds ingredients or seasoning to improve flavor or texture as needed. Adjusts heat controls and timers on ovens, grills, etc., as required. Handles the storage and use of leftover food items as specified in food safety/sanitation regulations. Takes and records temperatures of food items to ensure proper cooking and food handling.
• 15% Provides assistance with catering special events.
• 15% Performs salad preparation as necessary.
• 5% Secures necessary food items from storage to be used in preparation.
• 3% Organizes and stores food deliveries according to sanitation policies and procedures to ensure safe food handling and storage.
• 2% Plans cooking schedule in conjunction with Chef Manager to ensure that food will be ready at specified times. Confers with Dietitian regarding modified diet preparation and appropriate use of leftovers when in doubt.