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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:

+ Chill, store, and record all prepared and leftover food in accordance to health department guidelines; maintain temperature cooling log documentation.

+ Maintain an inspection-ready work area on a consistent basis.

+ Uses and maintains equipment according to manufacturer and department guidelines; follows all safety procedures.

+ Complete in-advance preparation requirement for next day of service.

+ 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.

+ Prepare all foods within designated timeframes; monitor food usage throughout service to ensure volume needs are met.

+ 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.

+ Experience in food within institutional setting is required, with additional experience in clinical nutrition considered an advantage. The ideal is a team player capable of stepping in as needed to support patient care, including interacting with patients delivering trays, taking orders, working patient line, and performing other assigned duties.

+ Shift: 8a-4:30p, 9a-5:30p, and/or 10a-6:30p.

Work permit required if under 18 years old.

Licensure, Certifications, and Clearances:

+ Act 34

UPMC is an Equal Opportunity Employer/Disability/Veteran