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Hot Cook, UPMC Community Osteopathic. at UPMC
Harrisburg, Pennsylvania, United States -
Full Time

Start Date

Immediate

Expiry Date

29 Jul, 26

Salary

0.0

Posted On

30 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food preparation, Safe food handling, Sanitation, Recipe adherence, Kitchen equipment maintenance, Customer service, Temperature monitoring, Chemical safety, Inventory management

Industry

Hospitals and Health Care

Description
Shift: 5AM to 1:30PM, every other weekend/holiday. 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. 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 Hot Cook is responsible for preparing high-quality, nutritionally appropriate hot food products according to standardized recipes and production volumes. They must also maintain a sanitary, inspection-ready work area while adhering to safe food handling and chemical safety procedures.