Cook, Scranton Rehab Hospital (PT Days/Evenings)

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:

E = Essential Element NE = Nonessential Element

• 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)