Cook I – Hospital Cafeteria & Event Catering

FreshDirect LLC; Scranton (Lackawanna County); On-site; USD 21,000 - 30,000; Part time

Job summary

Allied Services seeks a part-time Cook I to prepare and cook food for patients, clients, residents, employees and catered events under supervision. Requires 2–3 years of institutional cooking experience, with a High School diploma or equivalent preferred; Culinary Arts degree preferred.

The role involves maintaining cleanliness, following menus, managing portions and assisting in patient trays and events. Strong emphasis on sanitation and teamwork in a hospital or care setting.

Qualifications

• High school diploma or equivalent preferred.
• Culinary Arts degree preferred.
• Two to three years institutional or commercial cooking experience required.

Responsibilities

• Maintains a clean, neat work area and completes sanitation duties as assigned.
• Reviews menus to determine quantities of meats, vegetables, soups, salads and desserts.
• Measures and mixes ingredients using kitchen equipment to make sauces, soups, stews, casseroles and desserts.
• Slices portions of meat, fish and poultry and distributes food to serving units as ordered.
• Prepares and seasons food items for each meal.
• Bakes, roasts, broils and steams meats, fish and other foods.
• Observes foods being cooked and tests for doneness; adjusts seasoning and heat as needed.
• Provides assistance in cafeteria or at catered events as assigned.
• Assists on patient tray line or in salad preparation as necessary.
• Secures food items from storage for use in preparation.
• Plans cooking schedule with supervisory staff to ensure timely readiness.
• Oversees food service operations in the absence of management when needed.

Skills

Cooking

Sanitation

Menu planning

Education

High school diploma or equivalent

Culinary Arts degree

Tools

Blenders

Mixers

Grinders

Slicers

Choppers

Job description

Allied Services seeks a part-time Cook I to prepare and cook food for patients, clients, residents, employees and catered events under supervision. Requires 2–3 years of institutional cooking experience, with a High School diploma or equivalent preferred; Culinary Arts degree preferred.

The role involves maintaining cleanliness, following menus, managing portions and assisting in patient trays and events. Strong emphasis on sanitation and teamwork in a hospital or care setting.