**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+ Packages and properly stores all usable leftover foods and carry-out items, marks and dates each package, discards outdated foods in coolers and freezers.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 shifts: 4:45AM-1:15PM, 6:30AM-3PM, or 9AM-5:30PM. Must be able to work rotating days, weekends, and holidays. May be pulled to other shifts or days based on hospital needs.

Internal posting: 2/24/26-3/3/26

+ 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

UPMC is an Equal Opportunity Employer/Disability/Veteran