COOK U

Elan Skilled Nursing and Rehab; Scranton (Lackawanna County); Sur place; USD 32 000 - 42 000; Plein temps

Résumé du poste

Elan Skilled Nursing and Rehab in Scranton, PA is seeking a Cook to prepare meals for residents and therapeutic programs, following planned menus and safety standards.

You will work under supervision, maintain Kosher dietary practices, and ensure food is served on time with attention to quality and efficiency.

Qualifications

• Experience in quantity food production preferred.
• Ability to follow safety rules and sanitation guidelines.
• Ability to read and interpret menus and recipes.
• Good communication and teamwork skills.

Responsabilités

• Prepare meals following planned menus and recipes.
• Maintain food value and serve at scheduled times.
• Assist with delivering and distributing food in a sanitary manner.
• Adhere to Kosher Dietary Laws and policies.

Connaissances

Teamwork

Reliability

Quality focus

Initiative

Reading preparation instructions

Adaptability

Formation

High school diploma or GED

1–2 years in health care or volume food production

Outils

Food service equipment

Description du poste

COOK U

SCRANTON, PA 18510

Overview

Category: Food Services

Description

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 work flow 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

QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Special Requirements

• 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 / or 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 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.

Mathematical 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

While performing the duties of this job, the employee is 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. The employee frequently is required to stoop, or crouch.

The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds.

Work Environment

While performing the duties of this job, the employee regularly works near moving mechanical parts. The employee is frequently exposed to wet and/or humid conditions and extreme heat. The employee is occasionally exposed to extreme cold and chemicals used in sanitation. The noise level in the work environment is usually moderate.