Cook- (Part-Time)

UPMC; Washington (Washington County); On-site; USD 32,000 - 42,000; Full time

Job summary

UPMC is seeking a Cook to prepare a variety of foods for patients, staff, and external catering according to standardized recipes. You will ensure quality, safety, and sanitation while following production schedules.

Shift options include 4:45AM–1:15PM, 6:30AM–3:00PM, or 9:00AM–5:30PM with rotating days, weekends, and holidays. Requires a high school diploma or GED and Act 34 clearance.

Qualifications

• High school diploma or GED required.
• Act 34 clearance required.

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• Packages and properly stores all usable leftover foods and carry-out items, marks and dates each package, discards outdated foods in coolers and freezers.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.

Education

High school diploma or GED

Job description

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 shifts: 4:45AM-1:15PM, 6:30AM-3PM, or 9AM-5:30PM. Must be able to work rotating days, weekends, and holidays. May be pulled to other shifts or days based on hospital needs.

Internal posting: 2/24/26-3/3/26

• 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 34

UPMC is an Equal Opportunity Employer/Disability/Veteran