- Obtains meal orders from patients and visitors via the telephone and transposes meal orders into CBORD computer system. Verifies meal orders meet diet order parameters using the EPIC system. Accesses EPIC Medicine Administrative Record to see if patient’s medication has significant food interaction, and, if so, notifies nursing staff. Processes diet requisitions. - Documents required information accurately, efficiently and consistently. Processes reports that compare food ordered with meal order. -

- Obtains meal orders from patients and visitors via the telephone and transposes meal orders into CBORD computer system. Verifies meal orders meet diet order parameters using the EPIC system. Accesses EPIC Medicine Administrative Record to see if patient’s medication has significant food interaction, and, if so, notifies nursing staff. Processes diet requisitions. - Documents required information accurately, efficiently and consistently. Processes reports that compare food ordered with meal order. -

- Great customer service. - Ring in customer order. - Help customers with special needs. - Stock items for customers. - Clean in the café, dish room and serving food. - Food preparation

Cash Fund Verification: - Obtains previously counted cash from a central cashier supply; counts and verifies beginning amount. Employees in this class may record till amounts on the cash count slip. Cashier Duties: - Receives monies or processes credit card purchases for goods and services in a dining area, bookstore, retail store, parking lot or ticket booth; totals purchases and collects correct...

Production Management. - OHSU Hospital Café: Assist in menu planning and preparation, coordinate daily food preparation and presentation for the café, and assist in planning and maintaining the published 4-week menu rotation. - Patient meals: Assist in the planning, preparation, and coordination and development of high quality, nutritious patient meals conforming to all established dietary restrictions. - Responsible for scheduling staff and...

Preparation/Cooking: - Cooking and Coordination. Prepares food according to standardized menus/recipes as described by the production work schedule; may gather and combine ingredients required by standardized recipes; washes, slices, chops, grates, stirs, kneads, measures, mixes, and weighs food products; cooks foods by boiling, grilling, steaming, deep frying, roasting, or baking; cooks various foods such as meats, casseroles, vegetables, starches, soups, salads, sandwiches, quick breads, dressings, sauces, and gravies; prepares desserts such as cobbler, cakes from mixes, pies, donuts, cookies, bread, custard,...

Patient Care: - Provides direct care to the patient as required for meal service including: providing the menu, taking the patient’s meal order using a portable electronic device, confirms the items ordered are consistent with the prescribed diet, checks the medical record for CBG orders or medications that need to be timed with food intake. Assists with assembling meals in the kitchen (At CHH2), delivers the meal, and ensures patients are ready for meal with over-bed table cleared. Checks for tray accuracy when delivering trays and is alert for items left on trays...

Patient Care: - Provides direct care to the patient as required for meal service including: providing the menu, taking the patient’s meal order using a portable electronic device, confirms the items ordered are consistent with the prescribed diet, checks the medical record for CBG orders or medications that need to be timed with food intake. Assists with assembling meals in the kitchen (At CHH2), delivers the meal, and ensures patients are ready for meal with over-bed table cleared. Checks for tray accuracy when delivering trays and is alert for items left on trays...

Tray Assembly: - Sets up station with standard items. Places items on tray according to tray diagram. - Works assembly position putting on entrees, starches, vegetables and gravy/sauce OR beverages and condiments OR menus, utensils, hot bases, and dry condiments. - Monitors temperatures for entrées, cold items and soups. - Uses proper portion control....

Tray Assembly: - Sets up station with standard items. Places items on tray according to tray diagram. - Works assembly position putting on entrees, starches, vegetables and gravy/sauce OR beverages and condiments OR menus, utensils, hot bases, and dry condiments. - Monitors temperatures for entrées, cold items and soups. - Uses proper portion control....

Tray Assembly: - Sets up station with standard items. Places items on tray according to tray diagram. - Works assembly position putting on entrees, starches, vegetables and gravy/sauce OR beverages and condiments OR menus, utensils, hot bases, and dry condiments. - Monitors temperatures for entrées, cold items and soups. - Uses proper portion control....

- Prepare (physically produce) existing and new recipes for Patient 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...

Operational Functions: - Direct in unit supervision of operations on a continual basis. Assuring the highest standards of patient/customer service, cleanliness, food quality and operatione excellence. - Supervises meal periods. Checks to ensure HACCP and other quality control checks are followed. Supervises food line and grab and go items. Supervises cash handling and point of sale transactions.

Preparation/Cooking: - Prepare food items for patients and visitors at OHSU South hospital and CHH2 according to standardized recipes and menus or by verbal instruction given by higher-level cooks or supervisors. - Perform functions according to following procedures as listed: (1) mise-en-place (put in place) all ingredients and supplies; (2) perform all required preparation; (3) cook ingredients using prescribed best method; (4) hold and serve at proper safe temperature; (5) chill as appropriate using...

Preparation/Cooking: - Cooking and Coordination. Prepares food according to standardized menus/recipes as described by the production work schedule; may gather and combine ingredients required by standardized recipes; washes, slices, chops, grates, stirs, kneads, measures, mixes, and weighs food products; cooks foods by boiling, grilling, steaming, deep frying, roasting, or baking; cooks various foods such as meats, casseroles, vegetables, starches, soups, salads, sandwiches, quick breads, dressings, sauces, and gravies; prepares desserts such as cobbler, cakes from mixes,...

Tray Assembly: - Sets up station with standard items. Places items on tray according to tray diagram. - Works assembly position putting on entrees, starches, vegetables and gravy/sauce OR beverages and condiments OR menus, utensils, hot bases, and dry condiments. - Monitors temperatures for entrées, cold items and soups. - Uses proper portion control....