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:
- 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.
- Chill, store, and record all prepared and leftover food in accordance to health department guidelines; maintain temperature cooling log documentation.
- Complete in-advance preparation requirement for next day of service.
- In an open kitchen environment maintain an inspection-ready, publically visible work area on a consistent basis.
- Uses and maintains equipment according to manufacturer and department guidelines; follows all safety procedures.
- 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.
- Expedite and deliver food to wait staff to service customers, when applicable.
- Produce high quality hot food products according to standardized recipes and production sheet volume requirements.
- Complete a.m. daily hot and cold prep list to ensure station is adequately stocked for service.
- Provide a courteous and helpful customer service attitude on a daily basis.
- Provide guidance and leadership to culinary and other staff members.
- Maintain an expert level of the timing of food orders and ensure that each item is properly prepared.
Work permit required if under 18 years old.
Licensure, Certifications, and Clearances:
- Act 34
UPMC is an Equal Opportunity Employer/Disability/Veteran