Cook

UPMC; Altoona (PA); On-site; USD 19,000 - 30,000; Full time

Job summary

UPMC Altoona is seeking a Cook to prepare meals for patients, staff, and special functions. You will follow recipes, control portions, and maintain sanitary conditions in a fast-paced hospital kitchen.

Responsibilities include cooking to recipes, rotating stock, and ensuring temperatures meet safety standards. Must lift up to 75 pounds and comply with Act 34 clearances.

Qualifications

• High school diploma or equivalent is required.
• At least 2 years of institutional cooking experience or completion of a vocational culinary program.
• Knowledge of ovens, steam kettles and other kitchen equipment; ability to follow recipes and adjust quantities.

Responsibilities

• Maintain high standards of quality food production, including portion control and sanitation of equipment.
• Rotate and store food items properly in walk-in coolers and refrigerators.
• Prepare and cook foods according to recipes.
• Follow FDA food handling procedures from prep to storage, ensuring temps below 41F and proper cooling.
• Participate in menu planning and develop new recipes for patient and cafeteria use.
• Record food temperatures and calculate quantities to meet production sheets.

Skills

Food prep & portion control

Sanitation & safety

Recipe following

Education

High school diploma

Tools

Ovens & steam kettles

Kitchen equipment operation

Food temperature control

Job description

Cook

Full-time, Day/Night Shift, 10:15 AM - 6:45 PM, every other weekend and holiday rotation.

AFSCME - Union

Purpose:

Works in the preparation of food 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 the same in sanitary condition.

Responsibilities:

• Strives to maintain high standards of quality food production, including portion control, proper food temperatures, and proper sanitation of equipment.

• Maintains proper rotation and storage of food items in walk-in coolers, reach-in freezers, and refrigerators.

• Prepares and cooks food according to recipes.

• Must observe and follow proper food handling procedures (established by the F.D.A.) from preparation to storage of leftovers, to include, but not limited to, maintaining food temperatures below 41F and rapid cooling techniques.

• Participates in sampling and cutting new products. Develops and tests new recipes.

• Participates in menu planning, garnishing ideas, new recipe ideas for patient and cafeteria food service, and special functions.

• Records hot food temperatures of patient and cafeteria items. Must be able to calculate quantities of ingredients to meet specified requirements. Must be able to follow and adapt standard recipes.

• Understands the necessity for handling food according to sanitary regulations.

• Assists on patient and employee serving lines when needed and required.

• Responsible for the preparation of hot food items required for special functions. When assigned, assists with the service of special functions. Sets up hot food section of patient and cafeteria (employee) serving lines.

• Maintains equipment in the cook's area, i.e., sharpens knives, replaces can opener knives/blades, oils slicers.

• Prepares foods according to recipes, volume forecasts, and proper methods of food handling for patient line, employee cafeteria, special functions, and special orders. Assures quantities are prepared in accordance with production sheets.

• Responsible for calibrating the thermometer daily. Records hot food temperatures of patient and cafeteria items.

• Calculates quantities and ingredients and requisitions food supplies to meet requirements. Accurately completes calculations and required forms.

• Determines and records the disposition of any remaining food items at the end of each meal for both patient and cafeteria lines.

• Transports own pans to the power-wash sink and rinses if necessary.

Education and Formal Training Required:

• High school graduate.

Experience Required:

• Must have at least 2 years of experience in institutional cooking OR completion of approved Vocational-Technical culinary program

and must have a working knowledge of the following:

• The use, care, and operation of ovens, steam kettles, and other equipment used in the work.

• The cooking characteristics of various cuts of meat.

• The names and contents of various types of dishes.

• Seasonings required and cooking time involved.

• Food preparation techniques.

• Must be able to lift 75 pounds floor to waist utilizing proper body mechanics.Licensure, Certifications, and Clearances:

• Act 34

UPMC is an Equal Opportunity Employer/Disability/Veteran