Cook at UPMC

Altoona, Pennsylvania, United States -

Full Time

Start Date

Immediate

Expiry Date

03 May, 26

Salary

0.0

Posted On

02 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Sanitation, Recipe Development, Menu Planning, Portion Control, Food Safety, Cooking Techniques, Equipment Operation, Temperature Control, Ingredient Calculation, Food Storage, Quality Standards, Team Collaboration, Time Management, Customer Service, Adaptability

Industry

Hospitals and Health Care

Description

Cook Full-time, Day/Evening Shift, Weekends, Holidays, and Rotation may be included. AFSCME - Union Posted: 1/29/2026 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: Strives to maintain high standards of quality food production, including portion control, proper food temperatures, and proper sanitation of equipment. Maintains proper rotation and storage of food items in walk-in coolers, reach-in freezers, and refrigerators. Prepares and cooks food according to recipes. Must observe and follow proper food handling procedures (established by the F.D.A.) from preparation to storage of leftovers, to include, but not limited to, maintaining food temperatures below 41F and rapid cooling techniques. Participates in sampling and cutting new products. Develops and tests new recipes. Participates in menu planning, garnishing ideas, new recipe ideas for patient and cafeteria food service, and special functions. Records hot food temperatures of patient and cafeteria items.Must be able to calculate ingredient quantities to meet specified requirements. Must be able to follow and adapt standard recipes. Understands the necessity for handling food according to sanitary regulations. Assists on patient and employee serving lines when needed and required. Responsible for the preparation of hot food items required for special functions. When assigned, assists with the service of special functions. Sets up the hot food section of the patient and cafeteria (employee) serving lines. Maintains equipment in the cooks' area, i.e., sharpens knives, replaces can opener knives/blades, oils slicers. Prepares foods according to recipes, volume forecasts, and proper methods of food handling for patient line, employee cafeteria, special functions, and special orders.Assures quantities are prepared in accordance with production sheets. Responsible to calibrate thermometer daily.Records the hot food temperatures of patients and cafeteria items. Calculates quantities and ingredients and requisitions food supplies to meet requirements. Accurately completes calculations and required forms. Determines and records the disposition of any remaining food items at the end of each meal for both patient and cafeteria lines. Transport own pans to power wash sink and rinse if necessary. Education and Formal Training Required: High School Diploma Experience Required: Must have at least 2 years of experience in institutional cooking OR completion of an approved Vocational-Technical culinary program. 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

Responsibilities

The Cook is responsible for preparing and cooking food for patients, employees, and special functions while ensuring high standards of quality and sanitation. They also participate in menu planning and recipe development, and assist in serving when needed.