What are the responsibilities and job description for the Chef position at UPMC?
Description
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:
- 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.
- 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.
- Emphasize the importance of excellence in service guests and staff
- 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.
- Assist with supervision of sanitary maintenance of kitchen, performs daily cleaning tasks.
- Assist with human resource functions under the direction of Food Service Management.
Qualifications
- HS diploma/GED required
- Formal culinary training with cert./degree preferred
- 2 years quantity food prep.
- experience required
Licensure, Certifications, and Clearances:
Clearances must be dated within 90 days
- Act 33 with renewal
- Act 34 with renewal
- Act 73 FBI Clearance with renewal
UPMC is an Equal Opportunity Employer/Disability/Veteran
Salary : $17 - $26
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