The Cook prepares and cooks a variety of foods for patients, employees, and outside catering food services according to standardized recipes. The Cook is responsible for meeting and maintaining established food service protocols. **Responsibilities:** + Prepares all foods indicated on menus provided for patient and all other food service. + Prepares a variety of foods, including soups, gravies, sauces, vegetables, meats, salads, desserts, cereals, and eggs. + Cooks for special breakfasts, luncheons, dinners, gourmet meals, and catering as required. + Follows food production schedules; keeps records as directed. + Adheres to menus provided; makes changes in menus only with consent of manager. + Organizes food preparation; estimates food amount requirements according to portion standards and tally sheet counts; eliminates waste and leftovers. + Maintains quality, appearance, and temperature of each food produced. + Packages and properly stores all usable leftover foods and carry-out items, marks and dates each package, discards outdated foods in coolers and freezers. + Maintains working area and equipment in a clean and sanitary condition; checks equipment and work area regularly to ensure safety and sanitation requirements are met; reports repair and maintenance needs to supervisor. + Discusses menu ingredients to cafeteria employees before the start of each meal. Schedule: Daylight; various start times between 5am and 10:30am. Must be able to work rotating days, weekends, and holidays. Internal posting: 11/21/24-11/28/24 + High school diploma or GED equivalent required. **Licensure, Certifications, and Clearances:** + Successful experience as an Assistant Cook at Washington Health System or one (1) year quantity cooking experience. + Act 34 + Act 33 + Act 73 **UPMC is an Equal Opportunity Employer/Disability/Veteran**