Coordinate and support the activities of assigned personnel in the preparation, service, and clean-up of food for retail operations, patient services, and catered events within the UPMC Food Service Department.

Responsibilities:

• Food Production Coordination:

• Oversee all kitchen activities related to catering, retail, and patient service, including determining food quantities, production methods, recipe adherence, portioning, plate assembly, and merchandising.

• Manage the distribution of food products to all service points, ensure proper food protection and storage techniques, and inspect purchased raw materials and supplies.

• Complete and maintain food production records accurately.

• Quality Assurance & Equipment Management:

• Conduct ongoing quality checks on food preparation, including evaluating smell, taste, texture, temperature, appearance, and adherence to recipes.

• Monitor kitchen equipment performance, report malfunctions to Food Service Management, and implement corrective actions as needed.

• Service Excellence & Sanitation:

• Promote and maintain high standards of service excellence for guests and staff.

• Assist in supervising the sanitary maintenance of the kitchen and perform daily cleaning tasks.

• Human Resource Support:

• Support human resource functions under the direction of Food Service Management.

• Provide instruction and assistance to kitchen staff in food preparation and production.

• Standards Adherence:

• Ensure compliance with operational standards across all areas, including retail, patient service, and catering.

• Education:

• High School Diploma or GED required. Formal culinary training with certification or degree preferred.

• Experience:

• Minimum of 2 years of experience in quantity food preparation.

Licensure, Certifications, and Clearances:

• ServSafe Certification required.

• Act 34 (Criminal Record Check) clearance required.

• OAPSA (Older Adult Protective Services Act) clearance required.