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Cook - Casual

Part-time

UPMC

Altoona, PAPart-timeNo compensation foundPosted 3mo agoSeen in employer's feed 3 days ago
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At a glance

Compensation
No compensation found
Location
Altoona, PA
Schedule
Part-time
Work Authorization
Not specified

Requirements

Credentials this posting asks for.

Act 34

Job overview

UPMC is hiring a Cook - Casual. The Cook prepares food for patients, employees, and special functions, ensuring timely and accurate preparation according to recipes and quality standards. This role involves operating and maintaining kitchen equipment in a sanitary condition, adhering to food safety procedures, and providing excellent customer service.

Key focus areas include 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, and Adhere to departmental safe food handling procedures at all times.

Successful candidates bring High School Diploma or GED, 2+ Years Institutional Cooking Experience, and Completion of Approved Vocational-Technical Culinary Program. Important skills include Food Preparation, Equipment Operation, Sanitation, Adhere To Safety Data Sheet Information, Safe Food Handling Procedures, and Temperature Cooling Log Documentation.

Skills & qualifications

RequiredNice to have

Skills

Food PreparationEquipment OperationSanitationAdhere to Safety Data Sheet InformationSafe Food Handling ProceduresTemperature Cooling Log DocumentationInspection-Ready Work Area MaintenanceProduce High Quality Cold and Grilled Food ProductsCustomer Service AttitudeUse and Maintain Equipment According to Manufacturer and Department GuidelinesFollow Safety ProceduresWorking Knowledge of OvensWorking Knowledge of Steam KettlesWorking Knowledge of Cooking Characteristics of Various Cuts of MeatWorking Knowledge of Names and Contents of Various Types of DishesWorking Knowledge of Seasonings RequiredWorking Knowledge of Cooking Time Involved

Qualifications

High School Diploma or GED2 Years Institutional Cooking Experience or Approved Vocational-Technical Culinary Program CompletionLift 75 Pounds From Floor to WaistAct 34

Full job description

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

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