Cook

Purpose: Directly responsible for preparing the main food items for the patients, hospital personnel, special functions and catered affairs

Manages all aspects of food production following department procedure and HACCP. Demonstrates knowledge of departmental and external regulatory standards pertinent to Nutritional Services. Demonstrates competency in the use of all equipment appropriate to position.

Performs other related duties as assigned. High school graduate or equivalent is preferred but not required. One (1) year experience in institutional or hospital cooking is required.

Demonstrates ability to cook in large quantities. Knowledge of weights, measures, quantity recipe usage and use of related equipment. Ability to judge quality of foods by appearance, taste, odor and ability to recognize when foods are cooked to proper doneness.

Familiar with Sanitation and Health Codes. Knowledge of customer service skills. Licensure, Certifications, and Clearances: UPMC is an Equal Opportunity Employer/Disability/Veteran