COOK U

Elan Skilled Nursing; Scranton (Lackawanna County); On-site; USD 30,000 - 42,000; Part time

Job summary

Elan Skilled Nursing and Rehab seeks a PT Cook for second shift to prepare meals for residents, Meals on Wheels, and congregate programs. The role supports the Food Service Director and Lead Cook, ensuring timely service and adherence to menus.

The position requires reliability, teamwork, and knowledge of quantity food production, with attention to food quality and eye appeal. Kosher dietary laws compliance is expected.

Qualifications

• High school diploma or GED required.
• 1–2 years experience in health care or other volume food production operation preferred.

Responsibilities

• Lead person in the absence of other supervisory staff.
• Report irregularities in workflow or production problems to supervisors.
• Prepare meals by following planned menus and recipes and maintain food values.
• Prepare and distribute food in a sanitary, orderly, and efficient manner and serve at scheduled times.
• Occasionally delegate minor departmental tasks in the absence of supervising staff.
• Maintain and practice Kosher dietary laws and policies.
• Use food service equipment properly.
• Check deliveries and direct their placement in absence of supervising staff.
• Occasionally perform porter duties such as morning pots and keeping coolers/freezers up to code.

Skills

Reliable and responsible

Cooperative teamwork

Quantity food production knowledge

Quality of finished product

Positive attitude

Initiative and decision-making

Cooking procedures

Food service equipment handling

Education

High school diploma or GED

1–2 years healthcare/volume food production experience preferred

Job description

Job Location: SCRANTON, PA 18510

Job Category: Food Services

Elan Skilled Nursing and Rehab is looking for a PT Cook for second shift! Come and join our dedicated team here at Elan!

SUMMARY

Prepares meals for both general and therapeutic diets, for residents, Meals on Wheels, and congregate programs.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. The Cook is under the direct supervision of the Food Service Director and the Head Cook, and assumes the responsibility of lead person in the absence of other supervisory staff.
2. Reports any irregularities in workflow or production problems to supervisors.
3. Prepares meals by:
   • Following planned menus and quantity food recipes.
   • Maintaining maximum food values in the preparation of all foods.
   • Preparing and distributing food in a sanitary, orderly, and efficient manner, and serving at scheduled times.
4. Occasionally responsible for delegating minor departmental tasks in the absence of supervising staff.
5. Maintains and practices all Kosher Dietary Laws and policies.
6. Uses food service equipment in a proper manner.
7. Checks and verifies deliveries of supplies, and directs their placement in absence of supervising staff.
8. Occasionally responsible for porter duties such as pot in the morning and keeping coolers and freezers up to code.

QUALIFICATIONS

• Must be reliable and responsible, conforming to established work hours and maintaining an acceptable work attendance record.
• Ability to work cooperatively with others.
• Some knowledge of quantity food production desirable.
• Demonstrates concern in quality of finished product as to platability and eye appeal.
• Positive attitude.
• Initiative, judgement, and decision‑making ability.
• Knowledge of cooking procedures.
• Ability to properly use and care for food service equipment.

EDUCATION AND EXPERIENCE

• Previous schooling in quantity food production or an equivalent of one to two (1‑2) years experience in health care or other volume food production operation preferred.
• High school diploma or general education degree (GED).

LANGUAGE SKILLS

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of employees of organization.

MATH SKILLS

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals as needed for recipe conversions.

REASONING ABILITY

• Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS

Regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and taste or smell. Frequently required to stoop or crouch. Must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds.

WORK ENVIRONMENT

The work environment characteristics include: regularly works near moving mechanical parts; frequently exposed to wet and/or humid conditions and extreme heat; occasionally exposed to extreme cold and chemicals used in sanitation; noise level usually moderate.