Cook 1

Oregon Health & Science University • Portland, OR

19d

About The Position

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. Function/Duties of Position 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 absences. Special preparation, banquets, special assignments.

Requirements

• An OR food handlers card or equivalent; AND Food Protection Manager Certification with 6 months of hire
• 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.

Nice To Haves

• High School / Culinary Diplomas
• 2 years industry related exp.

Responsibilities

• 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 absences.
• Special preparation, banquets, special assignments.

Benefits

• Healthcare Options - Covered 100% for full-time employees and 88% for dependents, and $25K of term life insurance provided at no cost to the employee
• Two separate above market pension plans to choose from
• Vacation- up to 200 hours per year depending on length of service
• Sick Leave- up to 96 hours per year
• 8 paid holidays per year
• Substantial Tri-met and C-Tran discounts
• Additional Programs including: Tuition Reimbursement and Employee Assistance Program (EAP)

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 5,001-10,000 employees