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This position serves as a production cook for preparation, service, support patient cooking. This position has an extremely high level of interaction with other culinary team mates and requires excellent service skill, attention to detail, multi-tasking and ability to work well under pressure. This position covers the food production positions during break periods, performs meat and poultry fabrication tasks and is responsible for maintaining general expectations set forth for Cook 1.
A Cook 1 prepares and cooks simple foods according to standardized menus, recipes, or verbal instructions from supervisor. These recipe items include but are not limited to: salads, dressings, gelatin, toast, sandwiches, soups, eggs, hash browns, sushi, meat fabrication, fish fabrication, poultry fabrication, etc.
Duties include use of grills, char-broilers, ovens, tilt grills, steam kettles, steam oven, choppers, blenders, slicers and other various and specialty pieces of kitchen equipment. Cleaning & maintenance of equipment and work areas is required including mopping, sweeping, scrubbing.
A Cook 1 must have sufficient culinary knowledge to: adjusts recipe quantities; take measures to eliminate excessive waste of food products; be familiar with use and types of commercial kitchen equipment, proper temperatures for food; be able to produce consistent, visually appealing & high quality food. Recipe alteration requires sign off from Chef.
A Cook 1 must adhere to sanitation and food safety standards as set forth by the health department as well as standards above and beyond Health Department Regulations as stipulated with OHSU Food & Nutrition Handbook. This adherence to policy includes but is not limited to: proper hand washing procedures, proper labeling of all products, following proper rotation procedures and assisting in maintenance of rotational policies throughout not only individual work areas but throughout the entire kitchen.
Additionally duties may include some transportation of food back and forth from the kitchen to satellite locations, clean work surfaces, sweeping work area, sanitizing floors in addition to stocking utensils, cookware, perishable and non-perishable supplies. Serve food from steam tables, fill 5 gallon buckets of ice,
This position requires the ability to lift 30-50 LBS on a regular basis.
Hours Worked: 4:00 AM -12:30 PM / 5:30 AM - 2:00 PM / 7:00 AM - 3:30 PM (Shift worked depends on day)
WORKING CONDITIONS: Exposure to loud noise, heat, grease, cold
PHYSICAL DEMANDS & EQUIPMENT USAGE: Continuous standing, moving, bending, walking, lifting up to 50 pounds, pulling, twisting, moving