Cook in Pittsburgh, Pennsylvania at St. Clair Hospital

Summary

Following approved Hospital recipes and procedures and Hazard Analysis and Critical Control Points (HACCP) guidelines, prepares and coordinates all menu requirements as determined by department needs.

Minimum Qualifications

1. Must meet one of the following:

1. High School graduate or equivalent with 6 months of experience with a thorough knowledge of food preparation, sanitation standards and procedures, portion control, etc.
2. Five years of experience in food service with three years experience in an institutional food service environment.

Preferred Qualifications

1. Completion of an accredited cooking program.