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Cook - UPMC Washington Nutritional Services
- UPMC (Washington, PA)
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_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+ Packages and properly stores all usable leftover foods and carry-out items, marks and dates each package, discards outdated foods in coolers and freezers.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 hours with rotating, daylight shifts:4:45AM-1:15PM, 5AM-1:30PM, 6:30AM-3PM, 9-5:30PM. Must be able to work rotating days, weekends, and holidays.
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+ High school diploma or GED equivalent required.
Licensure, Certifications, and Clearances:
+ Successful experience as an Assistant Cook at Washington Health System or one (1) year quantity cooking experience.
+ Act 31
+ Act 34
+ Act 33
+ Act 73
UPMC is an Equal Opportunity Employer/Disability/Veteran
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