**Purpose:** Coordinate and assist with the activities of assigned personnel involved with preparation, service and clean-up of food for retail operations, patient service and/or catered events provided by the UPMC Food Service Department. **Responsibilities:** + Coordinate all catering, retail and patient service kitchen food production activities including, but not limited to: determining quantities to be prepared; appropriate food production methods and recipe adherence; appropriate portioning, plate assembly and merchandising; distribution of products to all points of service; food protection and storage techniques; inspection of purchased raw materials/supplies; completion and accounting of food production records. + Perform quality accountability procedures both on an ongoing individual basis and in coordination with patient and non-patient managers/supervisors. + Monitor performance of catering kitchen equipment, notify Food Service Management of malfunctions, initiate corrective action. + Emphasize the importance of excellence in service guests and staff. + Assist with supervision of sanitary maintenance of kitchen, performs daily cleaning tasks. + Assist with human resource functions under the direction of Food Service Management. + Instruct and assist all kitchen food production staff in preparation of products. + Evaluate smell, taste, texture, temperature, appearance and recipe adherence of food produced. + Ensure adherence to standards in all phases of operation to include retail, patient service and catering. + HS diploma/GED required + Formal culinary training with cert./degree preferred + 2 years quantity food prep. experience required **Licensure, Certifications, and Clearances:** + Servsafe Certified + Act 34 + OAPSA **UPMC is an Equal Opportunity Employer/Disability/Veteran**