Cook
Company: UPMC - Pittsburgh Medical Center
Location: Altoona
Posted on: January 31, 2026
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Job Description:
Job Description Cook Full-time, Day/Evening Shift, Weekends,
Holidays, and Rotation may be included. AFSCME - Union Posted:
1/29/2026 Purpose: 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 it 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 in 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
storage of leftovers, to include, 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 patient and
cafeteria items.Must be able to calculate ingredient quantities 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
the hot food section of the patient and cafeteria (employee)
serving lines. Maintains equipment in the cooks' area, i.e.,
sharpens knives, replaces can opener knives/blades, oils slicers.
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. Responsible to
calibrate thermometer daily.Records the 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. Education and Formal Training
Required: High School Diploma 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 from the floor to the waist, utilizing proper body
mechanics. Licensure, Certifications, and Clearances: Act 34 UPMC
is an Equal Opportunity Employer/Disability/Veteran
Keywords: UPMC - Pittsburgh Medical Center, Franklin , Cook, Hospitality & Tourism , Altoona, Tennessee
