What are the responsibilities and job description for the Cook - UPMC Washington Nutritional Services position at UPMC?
The Cook prepares and cooks a variety of foods for patients, employees, and outside catering food services according to standardized recipes. The Cook is responsible for meeting and maintaining established food service protocols.
Responsibilities:
- Prepares all foods indicated on menus provided for patient and all other food service.
- Prepares a variety of foods, including soups, gravies, sauces, vegetables, meats, salads, desserts, cereals, and eggs.
- Cooks for special breakfasts, luncheons, dinners, gourmet meals, and catering as required.
- Follows food production schedules; keeps records as directed.
- Adheres to menus provided; makes changes in menus only with consent of manager.
- Organizes food preparation; estimates food amount requirements according to portion standards and tally sheet counts; eliminates waste and leftovers.
- Maintains quality, appearance, and temperature of each food produced.
- Packages and properly stores all usable leftover foods and carry-out items, marks and dates each package, discards outdated foods in coolers and freezers.
- Maintains working area and equipment in a clean and sanitary condition; checks equipment and work area regularly to ensure safety and sanitation requirements are met; reports repair and maintenance needs to supervisor.
- Discusses menu ingredients to cafeteria employees before the start of each meal.
Schedule: Daylight; various start times between 5am and 10:30am. Must be able to work rotating days, weekends, and holidays.
Internal posting: 11/21/24-11/28/24
