Cook Fulltime – 40 hours a week – day/night shifts rotation as needed – weekend/Holiday rotation AFSCME union Posted: September 8th, 2026
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 n 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 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 cooks 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 to calibrate 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. Transport own pans to power wash sink and rinse 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