Cook, Scranton Rehab Hospital (PT Days/Evenings)

Allied Services; 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

• Employee Type 2-Part Time BE

Contact information

• Phone [phone]
• Email [e-mail]

Description

GENERAL SUMMARY:

Under the general supervision of the Assistant Food Services Manager, the Cook I prepares, cooks and serves food for patients, clients, residents, employees and catered events of Allied Services.

EDUCATION:

High school graduate or equivalent preferred.

Culinary Arts degree preferred.

WORK EXPERIENCE:

Two (2) to three (3) 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. (E)
• 10% Reviews menus to determine type and quantities of meats, vegetables, soups, salads and desserts to be prepared. (E)
• 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. (E)
• 10% Slices portions of meat, fish, and poultry, for individual servings. Prepares or directs distribution of food to serving units. Apportions servings according to menu combinations or orders for patients. (E)
• 5% Prepares by washing, trimming, cooking and seasoning of food, items for each meal. (E)
• 5% Bakes, roasts, broils and steams meats, fish and other foods. (E)
• 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. (E)
• 15% Provides assistance in cafeteria, or at catered events as assigned. (NE)
• 15% Provides assistance on patient tray line or in salad preparation as necessary. (NE)
• 5% Secures necessary food items from storage to be used in preparation. (NE)
• 4% Plans cooking schedule in conjunction with Assistant Manager and/or Food Services Director 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. (NE)
• 1% Oversees the necessary functions of the Food Services operations in the absence of management personnel to ensure smooth and efficient operation of the department. (NE)