Cook - Casual

Purpose:

Works in the preparation of foods for patients, employees, and special functions. Must ensure that all assigned food preparation is prepared on time, in proper quantity, and in accordance with appropriate procedures and recipes to meet standards for excellent quality and therapeutic requirements. Proficiently operates all necessary equipment and maintains it in a sanitary condition.

Responsibilities:

+ •Performs in accordance with system-wide competencies/behaviors. + •Performs other duties as assigned. + Adhere to Safety Data Sheet (SDS) information related to the proper and safe use of chemicals in the workplace. Store chemicals and cleaning supplies away from food production areas. + Adhere to departmental safe food handling procedures at all times. + Chill, store, and record all prepared and leftover food in accordance to health department guidelines; maintain temperature cooling log documentation. + Complete in-advance preparation requirement for next day of service. + Maintain an inspection-ready work area on a consistent basis. + Prepare all foods within designated timeframes; monitor food usage throughout service to ensure volume needs are met. + Produce high quality cold and grilled food products according to standardized recipes and production sheet volume requirements. + Provide a courteous and helpful customer service attitude on a daily basis. + Uses and maintains equipment according to manufacturer and department guidelines; follows all safety procedures.

Education and Formal Training Required:

High School Diploma or GED required.

Experience Required:

Must have at least 2 years of experience in institutional cooking OR completion of an approved Vocational-Technical culinary program, and must have a working knowledge of: 1. The use, care, and operation of ovens, steam kettles, and other equipment used in the work. 2. The cooking characteristics of various cuts of meat. 3. The names and contents of various types of dishes. 4. Seasonings required and cooking time involved. 5. Food preparation techniques. Must be able to lift 75 pounds from the floor to the waist, utilizing proper body mechanics.

Licensure, Certifications, and Clearances:

+ Act 34 UPMC is an Equal Opportunity Employer/Disability/Veteran