UPMC Mercy is hiring an experience Hot Cook to support the Production areas of our department!

This position will work 40 hours each week during varied daylight shifts with the earliest shift starting at 5am.

Preferred candidates will have a minimum of 3 years experience in mainstream higher end food establishments, as well as advanced knife skills, the ability to work independently and ensure execution of high-quality product, up to current on culinary trends, and possess recipe/menu development skills. Candidate will work with leadership to develop a variety of Hot and Cold Breakfast, Lunch, and Grab & Go recipes to keep guests satisfied. Candidate will be capable of lifting, pushing, and pulling and average of 25-50 pounds, standing for extended periods of time, walking across campus as needed. This position must follow appropriate food handling techniques in accordance with ServSafe and ACHD Food Safety Procedures in all aspects of the job.

Purpose:
Responsible for the preparation and service of high quality, nutritionally-appropriate foods that are satisfying to the guest. Observes safe food handling procedures and maintains sanitation of work area and equipment.

Responsibilities:

Complete in-advance preparation requirement for next day of service. Produce high quality hot food products according to standardized recipes and production sheet volume requirements. Prepare all foods within designated timeframes; monitor food usage throughout service to ensure volume needs are met. Adhere to departmental safe food handling procedures at all times. Maintain an inspection-ready work area on a consistent basis. Adhere to Safety Data Sheet (SDS) information related to the proper and safe use of chemicals in the workplace. Store chemicals and cleaning supplies away from food production areas. Uses and maintains equipment according to manufacturer and department guidelines; follows all safety procedures. Provide a courteous and helpful customer service attitude on a daily basis. Chill, store, and record all prepared and leftover food in accordance to health department guidelines; maintain temperature cooling log documentation.