COVID-19 Vaccination Information

Across UPMC, our guiding principle is to always prioritize the safety of our employees, patients, and members. UPMC believes that vaccination is important, helps protect all, and advocates that everyone who can be vaccinated should be vaccinated.

UPMC complies with all governmental requirements related to local, state, and federal COVID-19 vaccination for employment. The Jan. 13 Supreme Court of the United States decision that the Centers for Medicare & Medicaid Services federal COVID-19 vaccine mandate will move forward requires UPMC to ensure employees either get vaccinated or receive a requested medical or religious exemption.

If you are not yet vaccinated, we urge you to get a vaccine now. You can schedule your COVID-19 vaccination through UPMC or visit a non-UPMC provider or UPMC Urgent Care location.

Proof of vaccination is not required upon hire; however, employees will be responsible for ensuring post-hire compliance by getting vaccinated or requesting a medical or religious exemption.

For more information about UPMC’s response to COVID-19, please visit UPMC.com/coronavirus.

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Cook

Description

Cook

Full-time, Rotational Dayshift, and weekends. The candidate must have availability for all shifts plus weekends.

AFSCME - Union

Posted: November 18, 2022

This position has a minimum start rate of $13.99.

We are currently offering a SIGN-ON BONUS for all full-time Nutrition Service positions! The amount of sign-on bonus is $500 for a 1-year employment commitment.  Don't miss out - apply today!

Purpose:
Works in the preparation of food for patients, employees, and special functions. Must ensure that all assigned food preparation is prepared on time, in proper quantity, and in accordance with appropriate procedures and recipes to meet standards for excellent quality and therapeutic requirements. Proficiently operates all necessary equipment and maintains same in a sanitary condition.

Responsibilities:

  • 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 storing leftovers, including, 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 patients 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 the cook's area, i.e., sharpens knives, replaces can opener knives/blades, and oils slicers.
  • Prepares foods according to recipes, volume forecasts, and proper methods of food handling for patient lines, employee cafeteria, special functions, and special orders. Assures quantities are prepared in accordance with production sheets.
  • Responsible to calibrate the thermometer daily.Records hot food temperatures of patients 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.

 

Qualifications

  • High School Diploma or GED required
  • Experience Required: Must have at least 2 years of experience in institutional cooking OR completion of an approved Vocational-Technical culinary program.

Must have a working knowledge of 1. The use, care, and operation of ovens, steam kettles, and other equipment used in the work. 2. The cooking characteristics of various cuts of meat. 3. The names and contents of various types of dishes. 4. Seasonings required and cooking time involved. 5. 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

COVID-19 Vaccination Information

Individuals hired into this role must comply with UPMC’s COVID vaccination requirements upon beginning employment with UPMC. Refer to the COVID-19 Vaccination Information section at the top of this page to learn more.

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At UPMC, we’re driven by shared values that guide our work and keep us accountable to one another. Our Values of Quality & Safety, Dignity & Respect, Caring & Listening, Responsibility & Integrity, Excellence & Innovation play a vital role in creating a cohesive, positive experience for our employees, patients, health plan members, and community. Ready to join us? Apply today.

   Current UPMC employees must apply in HR Direct

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