Job Description

Job Title: Hot Cook - Sugar Creek Station
Job ID: 682763
Status: Full-Time
Regular/Temporary: Regular
Hours: 12 p.m. to 8:30 p.m. I 5 a.m. to 1:30 p.m.
Shift: Variable
Facility:
Department: Nutritional Services
Location: 351 Causeway Dr, Franklin PA 16323

Description

The Hot Cook is responsible for the preparation and service of high quality, nutritionally-appropriate foods that are satisfying to the guest. They will observe safe food handling procedures and maintain sanitation of the work area and equipment.

This is a Regular Full-Time position based out of Sugar Creek Station. Shifts include 12:00 p.m. to 8:30 p.m. and  5:00 a.m. to 1:30 p.m.


Responsibilities:

  • Adhere to Safety Data Sheet (SDS) information related to the proper and safe use of chemicals in the workplace. Store chemicals and cleaning supplies away from food production areas.
  • Adhere to departmental safe food handling procedures at all times.
  • Chill, store, and record all prepared and leftover food in accordance to health department guidelines; maintain temperature cooling log documentation.
  • Complete in-advance preparation requirement for next day of service.
  • Maintain an inspection-ready work area on a consistent basis.
  • Prepare all foods within designated timeframes; monitor food usage throughout service to ensure volume needs are met.
  • Produce high quality hot food products according to standardized recipes and production sheet volume requirements.
  • Provide a courteous and helpful customer service attitude on a daily basis.
  • Uses and maintains equipment according to manufacturer and department guidelines; follows all safety procedures.

Qualifications

  • HS Diploma/GED OR 1 YR previous job experience required in lieu of HS Diploma/GED

Licensure, Certifications, and Clearances:

  • Act 34 Criminal Clearance
  • Older Adult Protective Services Act

UPMC is an equal opportunity employer. Minority/Females/Veterans/Individuals with Disabilities

Salary Range: $11.96 to $17.82

Union Position: No

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