Chef – Senior Communities- Full-Time

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This UPMC facility is currently hiring for various shifts. UPMC routinely evaluates the care we provide and after careful consideration has decided to engage in a long-term management agreement with Presbyterian SeniorCare Network to operate some UPMC Senior Communities locations, of which UPMC will retain ownership. UPMC staff will transition to their ownership effective January 5, 2025. For more information about Presbyterian Senior Care Network, please visit Careers | Presbyterian SeniorCare Network (careersatsrcare.org)

Purpose:

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.

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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.