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.
OHSU is hiring! We offer a variety of benefits on top of joining a thriving organization:
Medical, dental and vision coverage at low or no cost to employeesCovered 100% for full-time employees and 88% for dependents70% of all Food Purchases throughout OHSU campusDifferentials for Weekends ($1.50), Evening (7%) and Night Shifts (12.5%)Several retirement plans to choose from! – Oregon Public Service Retirement Plan and University Pension Plan, voluntary savings plans (403b, 401a and 457b) Up to 200 hours (equal to 25 full days) a year of paid time off 96 hours of sick leave a year (prorated for part-time employees) Commuter subsidiesTuition reimbursement Access to group life insurance, disability insurance and other supplemental benefitsAnnual RaisesEmployee discounts to local and major businessesChildcare service discountsGrowth/Development OpportunitiesWe want you, apply and work with us today! https://www.ohsu.edu/
A Cook 2 prepares and cooks individual menu items and meals on an on demand to order basis directly from orders placed by customers using standardized recipes and safe and sanitary procedures in a high volume dining and food service facility. Cook 2 is responsible to ensure all food product and meals are handled in a safe and sanitary manner and correct temperatures. The cook 2 position is primarily responsible to provide relief leadership to work areas and to other cooks and positions as needed by business demands.
Additional duties include: maintain adequate products and supplies for cooking operations; request needed products; request cooking products or supplies to be ordered; utilizes mise en place (everything in its place) in the context of food preparation; check supplies or food products delivered by supplier to be sure they meet the type, quantity, and quality specified by the purchase order, invoice, packing slip, and department quality standards. May assign and review work of other personnel or students and provides training in cooking methods and procedures (e.g., spot check trays for proper portions of food and timeliness). Keeps records of the amount of food prepared, amount served or distributed, and amount left over; records changes when recipes are changed.
Other duties may; prepare simple foods according to standardized menus, recipes, or verbal instructions given by supervisor; makes salads, dressings, gelatin, toast, or sandwiches; grills sandwiches, pancakes, eggs, French toast, and hash browns and toast; cleans, cuts, and chops vegetables and fruits; slices meats, cheeses, and breads; cuts desserts; adjusts recipe quantities to eliminate excessive waste of food products; fills drink machines, mixes beverages, makes coffee, and prepares sack lunches or snacks; uses various types of commercial kitchen equipment such as mixers, slicers, and choppers; prepares simple desserts such as pudding, cobbler, and loaf cakes; slices and wraps bread and other baked items; checks for proper temperature of prepared foods with thermometer; observes food to be sure it is visually appealing and of high quality.
Function/Duties of PositionGreat Customer Service
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, and gelatins; uses commercial cooking equipment such as grills, steam jacket kettle, slicers, mixers, and choppers; adjusts recipes for larger quantities and makes recipe changes when necessary to obtain a better quality product; prepares food for distribution; plans cooking schedules to have food ready at serving time but not too far in advance; records temperatures of food at serving time; follows HACCP standardsPrepare food items for Patients, Marquam Café OHSU, other retail outlets, and catering according to standardized recipes and menus, or by verbal instruction given by 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 label and date products to be stored in the various stages of production.Miscellaneous
Assigns and reviews work of other personnel or students and provides training in cooking methods and procedures (e.g., spot check trays for proper portions of food and timeliness); some employees participate with supervisor in planning menus and recipe development and testing; some employees may help load food trays on trucks or tray carts and deliver; some employees in this class may provide information to management concerning unit needs such as equipment and supplies; some employees may assist supervisor by monitoring budget to stay within allocated expenditures. May instruct and provide assistance to other Retail Line Servers in food preparing, distributing, and cleaning; responds to questions, compliments, or complaints concerning the food or service from customers; assists staff members with special meal functions by setting and decorating tables; transport food supplies and meals using a variety of carts and vehicles.Food Safety & Sanitation
Ensure all foods, including potentially hazardous foods, are handled in a safe and proper manner according to Food and Nutrition Standard Operating Procedures (Hazard Analysis and Critical Control Points – HACCP), OHSU Infection Control, and Multnomah County Health Department. Identify critical control points (CCPs) in food preparation and storage and monitor the factors that might create a food safety hazard, using corrective action when a deviation occurs, 100% of the time. CCPs include, but are not limited to hand washing, cooking, cooling, holding, thawing, temperature monitoring, and cross-contamination. Effectively prepare sanitizing agents (e.g. bleach water, quat sanitizer) and clean and sanitize food preparation appliances, work areas, utensils, and equipment using dish machine or three-compartment sink method. Maintain cleanliness of assigned work area and achieve a score of 90% or better on bi-annual Multnomah City health inspection. At minimum, the last 15 minutes of each shift will be dedicated to cleaning, sanitizing, and sweeping assigned work area.FOLLOW ALL TIME AND TEMPERATURE GUIDELINES FOR THE STORAGE, PREPARATION , COOKING, HOLDING, SERVING, COOLING AND REHEATING IN accordance with MULTNOMAH HEALTH DEPARTMENT HANDBOOK. COOK 1 WILL DEMONSTRATE SAFE TIME AND TEMPERATURE PROCEDURES BY RECORDED SAFE TEMPERATURES FOR FOODS AND ACHIEVE A SCORE OF 90 %OR BETTER ON THE ANNUAL OHSU SANITATION TEST.
Requisitioning
Some positions in this class conduct the following: maintain adequate products and supplies for cooking operations; request needed products; request cooking products or supplies to be ordered; check supplies or food products delivered by supplier to be sure they meet the type, quantity, and quality specified by the purchase order, invoice, packing slip, and department quality standards.Record-keeping
Keeps records of the amount of food prepared, amount served or distributed, and amount left over; records changes when recipes are altered; counts and records equipment and food items for inventory; adjusts recipes in computer and prints recipes needed. Required Qualifications 3 years of cooking experience in an institution or commercial firm serving complete meals OR Associates degree in Food Service Management, Foods & Hospitality Service, or a directly related field.Good understanding of Math, Customer service, Cleanliness and Food handling skillsOregon food handlers CardCompliance 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
Preferred Qualifications High school diploma or GED certificate5-years cooking experienceServSafe Certificate Additional DetailsPay Range: $23.63 - $31.98 per hour
All are welcome 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.