Cook - UPMC Somerset

UPMC; Somerset (Somerset County); On-site; USD 30,000 - 40,000; Full time

Job summary

An established industry player is seeking a dedicated Cook to join their Dietary department. This full-time position involves preparing high-quality, nutritionally-appropriate meals while adhering to strict food safety and sanitation standards. The role requires a passion for cooking, attention to detail, and a commitment to providing excellent service. Ideal candidates will have previous cooking experience and a strong understanding of food safety practices. Join a team that values quality and customer satisfaction, and make a difference in the lives of those served.

Qualifications

• Previous cooking experience is highly encouraged.
• Knowledge of food safety and sanitation practices is essential.

Responsibilities

• Prepare and serve a variety of foods according to standardized recipes.
• Maintain cleanliness and safety of the kitchen and equipment.

Skills

Food Safety Knowledge

Cooking Skills

Sanitation Practices

Customer Service

Education

High School Diploma

Culinary Training

Tools

Kitchen Equipment

Food Preparation Tools

Job description

UPMC Somerset is Hiring!

We're seeking a Full-time Cook to join our Dietary department. The Cook is responsible for preparing and serving high-quality, nutritionally-appropriate foods that satisfy the guests. They observe safe food handling procedures and maintain the sanitation of the work area and equipment. This full-time position will work 40 hours a week, variable shifts, including rotating weekends and holidays.

Candidates with previous cooking experience and knowledge of food safety are highly encouraged to apply!

Responsibilities:

• Prepares all foods indicated on menus provided for the patient and all other food service; uses standardized recipes
  based on standard portion size.
• Prepares a variety of foods, including soups, gravies, sauces, vegetables, meats, salads, desserts, cereals, and
  eggs; follows standardized recipes and methods of preparation.
• 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 the consent of the manager.
• Organizes food preparation; estimates food amount requirements according to portion standards and tally sheetcounts; eliminates waste and leftovers.
• Apportions food in accordance with the yield specified in standardized recipes
• Provides relief cook with all pertinent information.
• 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 the supervisor.
• Maintains standardization of new and existing recipes.
• Prepares soiled pots and pans for pot washer.
• Following Personal Hygiene and Safe Food Handling rules.
• Communicates needs and changes to the production manager.
• Prepares tray line and cafeteria for meal service.
• Discusses menu ingredients with cafeteria employees before the start of each meal.
• Minimizes waste and leftover foods, maintains quality appearance, temperature of food, and maintains sanitation of
  work areas and equipment.
• Responsible for quality service reflected in internal or external patient satisfaction survey results on assigned units.
• Adhere to the 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.
• Chill, store, and record all prepared and leftover food in accordance with health department guidelines; maintain
  temperature cooling log documentation.
• Complete in-advance preparation requirements for the next day of service.
• Maintain an inspection-ready work area on a consistent basis.
• Prepare all foods within designated timeframes; monitor food usage throughout service to ensure volume needs are
  met.
• Produce high-quality cold and grilled food products according to standardized recipes and production sheets volume
  requirements.
• Provide a courteous and helpful customer service attitude on a daily basis.
• Uses and maintains equipment according to manufacturer and department guidelines; follows all safety procedures.
• Performs other duties as assigned.