Cook - UPMC Washington Nutritional Services

Cook

The Cook prepares and cooks a variety of foods for patients, employees, and outside catering food services according to standardized recipes. The Cook is responsible for meeting and maintaining established food service protocols.

Responsibilities

• Prepares all foods indicated on menus provided for patient and all other food service.
• Prepares a variety of foods, including soups, gravies, sauces, vegetables, meats, salads, desserts, cereals, and eggs.
• Cooks for special breakfasts, luncheons, dinners, gourmet meals, and catering as required.
• Follows food production schedules; keeps records as directed.
• Adheres to menus provided; makes changes in menus only with consent of manager.
• Organizes food preparation; estimates food amount requirements according to portion standards and tally sheet counts; eliminates waste and leftovers.
• Maintains quality, appearance, and temperature of each food produced.
• Packages and properly stores all usable leftover foods and carry-out items, marks and dates each package, discards outdated foods in coolers and freezers.
• Maintains working area and equipment in a clean and sanitary condition; checks equipment and work area regularly to ensure safety and sanitation requirements are met; reports repair and maintenance needs to supervisor.
• Discusses menu ingredients to cafeteria employees before the start of each meal.

Schedule: Daylight hours with rotating, daylight shifts: 4:45AM-1:15PM, 5AM-1:30PM, 6:30AM-3PM, 9-5:30PM. Must be able to work rotating days, weekends, and holidays.

Qualifications

• High school diploma or GED equivalent required.
• Successful experience as an Assistant Cook at Washington Health System or one (1) year quantity cooking experience.
• Act 31
• Act 34
• Act 33
• Act 73

UPMC is an Equal Opportunity Employer/Disability/Veteran