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. This position will be various shift times between the hours of 5 am - 7:30 pm.

Responsibilities:

* 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.

* 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.

* Emphasize the importance of excellence in service guests and staff.

* Assist with supervision of sanitary maintenance of kitchen, performs daily cleaning tasks.

* Assist with human resource functions under the direction of Food Service Management.

* 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.

Qualifications:

* HS diploma/GED required

* Formal culinary training with cert./degree preferred

* 2 years quantity food prep. experience required

Licensure, Certifications, and Clearances:

* Act 34

UPMC is an Equal Opportunity Employer/Disability/Veteran