What are the responsibilities and job description for the Cook, Scranton Rehab Hospital (PT Days/Evenings) position at Allied Services?
Brief 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.
Assigned duties are implemented in a manner appropriate to the age-specific needs of the patients served.
Type of supervision exercised: none. Jobs reporting to this position: none.
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.
SPECIAL EMPLOYMENT REQUIREMENTS:
Must be cleared by PA State Police criminal history check.
Good verbal and written communication skills and interpersonal skills required for effective interaction with staff and visitors.
Must be able to read.
Ability To Perform Mathematical Functions (simple Calculations, Conversions) Required.
Must be knowledgeable in use and care of food service equipment.
COLD FOOD PREP :
GENERAL SUMMARY:
Under the general supervision of the Assistant Food Service Manager, the Cold Food Preparation Worker prepares, mixes and plates ingredients for salads, desserts, beverages and similar cold dishes for patients, clients, residents, employees and catered events of Allied Services.
Type of supervision exercised: none. Jobs reporting to this position: none.
EDUCATION:
High School diploma or equivalent required.
Graduate of Food Service Vocational Training Program preferred.
WORK EXPERIENCE:
One (1) to two (2) years institutional or commercial food service experience required.
SPECIAL EMPLOYMENT REQUIREMENTS:
Good verbal and written communication skills and interpersonal skills required for effective communication with staff and visitors.
Must be able to read.
Ability To Perform Mathematical Functions (simple Calculations, Conversions) Required.
Must be knowledgeable in use and care of food service equipment.
Must be able to demonstrate the knowledge and skills necessary to provide individualized care appropriate to the age specific need and culture of the patient served.
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.
Assigned duties are implemented in a manner appropriate to the age-specific needs of the patients served.
Type of supervision exercised: none. Jobs reporting to this position: none.
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.
SPECIAL EMPLOYMENT REQUIREMENTS:
Must be cleared by PA State Police criminal history check.
Good verbal and written communication skills and interpersonal skills required for effective interaction with staff and visitors.
Must be able to read.
Ability To Perform Mathematical Functions (simple Calculations, Conversions) Required.
Must be knowledgeable in use and care of food service equipment.
COLD FOOD PREP :
GENERAL SUMMARY:
Under the general supervision of the Assistant Food Service Manager, the Cold Food Preparation Worker prepares, mixes and plates ingredients for salads, desserts, beverages and similar cold dishes for patients, clients, residents, employees and catered events of Allied Services.
Type of supervision exercised: none. Jobs reporting to this position: none.
EDUCATION:
High School diploma or equivalent required.
Graduate of Food Service Vocational Training Program preferred.
WORK EXPERIENCE:
One (1) to two (2) years institutional or commercial food service experience required.
SPECIAL EMPLOYMENT REQUIREMENTS:
Good verbal and written communication skills and interpersonal skills required for effective communication with staff and visitors.
Must be able to read.
Ability To Perform Mathematical Functions (simple Calculations, Conversions) Required.
Must be knowledgeable in use and care of food service equipment.
Must be able to demonstrate the knowledge and skills necessary to provide individualized care appropriate to the age specific need and culture of the patient served.
