Job Description

Job Title: Cook
Job ID: 682413
Status: Full-Time
Regular/Temporary: Flex
Hours: Day with Rotation
Shift: Day Job
Facility: UPMC Altoona
Department: Nutrition Services
Location: , Altoona PA


Flex Full Time - Day with Rotation

This is a union (AFSCME) position

Posted:  4/9/2018


Works in the preparation of foods 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 sanitary condition.


  • Assists on patient and employee serving lines when needed and required.
  • 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.
  • Maintains equipment in cooks area, i.e. , sharpens knives, replaces can opener knives/blades, oils slicers.
  • Maintains proper rotation and storage of food items n walk-in coolers, reach-in freezers and refrigerators.
  • 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 menu planning, garnishing ideas, new recipe ideas for patient and cafeteria food service, and special functions.
  • Participates in sampling and cutting new products. Develops and tests new recipes.
  • Prepares and cooks food according to recipes.
  • 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.
  • 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.
  • 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.
  • Responsible to calibrate thermometer daily. Records hot food temperatures of patient and cafeteria items.
  • Strives to maintain high standards of quality food production, including portion control, proper food temperatures and proper sanitation of equipment.
  • Transport own pans to power wash sink and rinse if necessary.
  • Understands the necessity for handling food according to sanitary regulations.


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: 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 Criminal Clearance

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

Salary Range: $0 to $12.22

Union Position: Yes

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