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Hot Cook at UPMC
Pittsburgh, Pennsylvania, United States -
Full Time

Start Date

Immediate

Expiry Date

15 Jun, 26

Salary

0.0

Posted On

17 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Preparation, Recipe Adherence, Production Monitoring, Safe Food Handling, Sanitation, Equipment Maintenance, Customer Service, Temperature Logging, Chemical Safety

Industry

Hospitals and Health Care

Description
Purpose: Responsible for the preparation and service of high quality, nutritionally-appropriate foods that are satisfying to the guest. Observes safe food handling procedures and maintains sanitation of work area and equipment. Responsibilities: Complete in-advance preparation requirement for next day of service. Produce high quality hot food products according to standardized recipes and production sheet volume requirements. Prepare all foods within designated timeframes; monitor food usage throughout service to ensure volume needs are met. Adhere to departmental safe food handling procedures at all times. Maintain an inspection-ready work area on a consistent basis. 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. Uses and maintains equipment according to manufacturer and department guidelines; follows all safety procedures. Provide a courteous and helpful customer service attitude on a daily basis. Chill, store, and record all prepared and leftover food in accordance to health department guidelines; maintain temperature cooling log documentation. This position requires Rotating Shifts: 5 a.m. -1:30 p.m., 7 a.m.- 3:30 p.m., and/or 8:30 a.m.- 5 p.m. HS Diploma/GED OR 1 YR previous job experience required in lieu of HS Diploma/GED Licensure, Certifications, and Clearances: Act 34 UPMC is an Equal Opportunity Employer/Disability/Veteran
Responsibilities
The primary responsibility is the preparation and service of high-quality, nutritionally-appropriate foods according to standardized recipes and production schedules. This includes maintaining strict adherence to safe food handling procedures and ensuring the sanitation of the work area and equipment.