Cook 2

OHSU•Portland, OR

41d

About The Position

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.

Requirements

An OR food handlers card or equivalent; AND
Food Protection Manager Certification with 6 months of hire; AND
Three years of cooking experience in an institution or commercial firm serving complete meals OR
An Associate's degree in Food Service Management, Foods and Hospitality Service, or a directly-related field.
Good understanding of Math, Customer service, Cleanliness and Food handling skills

Nice To Haves

High school diploma or GED certificate
5-years cooking experience

Responsibilities

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 standards
Prepare 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: mise-en-place (put in place) all ingredients and supplies; perform all required preparation; cook ingredients using prescribed best method; hold and serve at proper safe temperature; chill as appropriate using correct food safety procedures; reheat as necessary to the appropriate safe temperature; properly label and date products to be stored in the various stages of production.
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.