OHSU is proud to be designated a Magnet hospital by the American Nurses Credentialing Center. Just 9 percent of U.S. healthcare organizations hold this designation. We pride ourselves in not only serving our community with the highest of accolades but also pushing a multifaceted mission that strives for excellence within the OHSU Culture.

 

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This position serves as a production cook for preparation, service, support and on-line Patient cooking. This position has an extremely high level of interaction with other patient and retail services team members and requires excellent service skill, attention to detail, multi-tasking and ability to work well under pressure. This position covers the main line cook positions during break periods, transitions to evening service, performs special maintenance procedures on certain days of the week for equipment and is responsible for maintaining general expectations set forth for Cook 1.

A Cook 1 prepares and cooks foods according to standardized menus, recipes, or verbal instructions from supervisor. These recipe items include but are not limited to: salads, dressings, toast, sandwiches, soups, eggs, hashbrowns, 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: scale 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.

A Cook 1 interacts with customers and fellow employees; they must demonstrate superior customer service skills and behave in a professional courteous manner at all times.

 

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.

 

Key Responsibilities:

• Prepare (physically produce) existing and new recipes for patients and guests. Production and service of menu items, special requests preparation, specialty and individualized services unique to patients and guests.
• Conveyance of supplies, storage of foods employing OSHU specified controls, temperature monitoring and recording and food and work safety compliance assurance.
• Cleaning.
• Covering co-workers for breaks and absences.
• Special preparation, banquets, special assignments.

• Two years of experience as a cook in a commercial food service facility;
• OR Possession of a Certificate of Completion in culinary arts and/or Foods and Hospitality Service from a certified community college or technical school.
• Food handlers card or Servsafe certificate obtained by hire date.
• Good understanding of Math, Customer service, Cleanliness and Food handling skills.
• Food handlers Card or Servsafe certificate

• Compliance with Code of Conduct, Respect in the workplace and Applicable policies, procedures and agreements related to position, department or OHSU as a whole

• Must be able to perform the essential functions of the position with or without accommodation

• High School/Culinary Diploma
• 2 years industry related experience

Pay Range: $19.97 - $26.62 per hour (Commensurate with qualifications, experience and internal equity)

• Exposure to loud noise, heat, grease and cold
• Continuous standing, moving, bending, walking, lifting up to 50 pounds on a regular basis, pulling, twisting, moving.

Oregon Health & Science University values a diverse and culturally competent workforce. We are proud of our commitment to being an equal opportunity, affirmative action organization that does not discriminate against applicants on the basis of any protected class status, including disability status and protected veteran status. Individuals with diverse backgrounds and those who promote diversity and a culture of inclusion are encouraged to apply. To request reasonable accommodation contact the Affirmative Action and Equal Opportunity Department at 503-494-5148 or aaeo@ohsu.edu.