Culinary Operations Lead – Catering & Patient Services

UPMC; Pittsburgh, Northern (Allegheny County, KY); Hybrid; USD 48,000 - 58,000; Full time

Job summary

UPMC is seeking a Food Service Supervisor to assist in coordinating catering, retail and patient dining operations, supervising assigned staff, and ensuring high quality meals for retail venues, patient dining, and catered events.

Typical schedule 8:30 a.m.–5:00 p.m., with occasional 12:00 p.m.–8:30 p.m. shifts to support departmental needs; responsibilities include ensuring food production, safety, and adherence to standards.

Responsibilities

• Coordinate all catering, retail and patient service kitchen food production activities including, but not limited to: determining quantities to be prepared; appropriate food production methods and recipe adherence; appropriate portioning, plate assembly and merchandising; distribution of products to all points of service; food protection and storage techniques; inspection of purchased raw materials/supplies; completion and accounting of food production records.
• Perform quality accountability procedures both on an ongoing individual basis and in coordination with patient and non-patient managers/supervisors.
• Monitor performance of catering kitchen equipment, notify Food Service Management of malfunctions, initiate corrective action.
• Emphasize the importance of excellence in service guests and staff.
• Assist with supervision of sanitary maintenance of kitchen, performs daily cleaning tasks.
• Assist with human resource functions under the direction of Food Service Management.
• Instruct and assist all kitchen food production staff in preparation of products.
• Evaluate smell, taste, texture, temperature, appearance and recipe adherence of food produced.
• Ensure adherence to standards in all phases of operation to include retail, patient service and catering.
• Monitor performance of kitchen equipment, notify the Kitchen Manager of malfunctions, initiate corrective action.

Job description

UPMC is seeking a Food Service Supervisor to assist in coordinating catering, retail and patient dining operations, supervising assigned staff, and ensuring high quality meals for retail venues, patient dining, and catered events.

Typical schedule 8:30 a.m.–5:00 p.m., with occasional 12:00 p.m.–8:30 p.m. shifts to support departmental needs; responsibilities include ensuring food production, safety, and adherence to standards.