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St. Clair Hospital · Pittsburgh, PA

Cook

TypeFull time
Experience5+ yrs
EducationHS diploma
PostedJul 22
✓You’ll need
Education
✓High School graduate or equivalent with 6 months of experience with a thorough knowledge of food preparation, sanitation standards and procedures, portion control, etc.
Completion of an accredited cooking program. preferred
Qualifications
✓Five years of experience in food service with three years experience in an institutional food service environment.
St. Clair Hospital
211St. Clair Health open roles
16support roles open at this facility
All 211 St. Clair jobs
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Pay for this position
$17 – $22.25/hr
Pennsylvania support paymedian $18.99 – $27.58
$14/hrFloor 11% below the Pennsylvania median floor$32/hr
Apply to St. Clair HospitalContact Recruiter about this role

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✓You’ll need
Education
✓High School graduate or equivalent with 6 months of experience with a thorough knowledge of food preparation, sanitation standards and procedures, portion control, etc.
Completion of an accredited cooking program. preferred
Qualifications
✓Five years of experience in food service with three years experience in an institutional food service environment.
St. Clair Hospital
211St. Clair Health open roles
16support roles open at this facility
All 211 St. Clair jobs
Want the next support job in Pennsylvania by email?
Weekly, free, unsubscribe with one click.

Full employer posting

Following approved Hospital recipes and procedures and Hazard Analysis and Critical Control Points (HACCP) guidelines, prepares and coordinates all menu requirements as determined by department needs.

Must meet one of the following: High School graduate or equivalent with 6 months of experience with a thorough knowledge of food preparation, sanitation standards and procedures, portion control, etc. Five years of experience in food service with three years experience in an institutional food service environment.

1. Completion of an accredited cooking program.

Rotating All Shifts

About the role

Following approved Hospital recipes and procedures and Hazard Analysis and Critical Control Points (HACCP) guidelines, prepares and coordinates all menu requirements as determined by department needs.