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 correct food safety procedures; (6) reheat as necessary to the appropriate safe temperature; (7) properly...

- 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,...

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...

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....