Cook- Casual

Grande Ronde Hospital•La Grande, OR

About The Position

The Cook prepares, cooks, and serves high-quality meals according to planned menus, standardized recipes, dietary guidelines, and physician-ordered nutritional requirements. The role supports patient care, staff, and visitor meal service by ensuring food is prepared safely, attractively, and on schedule. The Cook follows portion-control and sanitation practices and applicable health codes and hospital policies. In collaboration with the Food & Nutrition Services Manager and Clinical Dietitian team, the Cook supports therapeutic diets, kitchen cleanliness, and consistent food quality across meal periods. The position works varied shifts, including weekends and holidays, with listed schedules of 5:00 a.m.–1:30 p.m. and 10:30 a.m.–7:00 p.m. Compensation is $20.00–$27.55 DOE. The employee must be able to perform the essential functions of the job with or without reasonable accommodation.

Requirements

High school diploma or GED equivalent.
Food Handler Certification from an approved OHA source.
Knowledge of basic cooking techniques and principles.
Knowledge of safe food handling, storage, and sanitation practices.
Knowledge of special diets, such as diabetic, low-sodium, renal, and pureed diets, and ability to follow prescribed modifications.
Ability to prepare, cook, and present foods according to standardized recipes, menus, and dietary requirements.
Attention to detail and accuracy in portioning, following recipes, and adhering to dietary and safety standards.
Ability to manage time and organize work to meet meal schedules and service demands.
Ability to work effectively with Cooks, Food Services Workers, Diet Clerks, and clinical personnel.
Ability to follow infection-control protocols, including personal and hand hygiene and use of personal protective equipment.
Skill in safely and efficiently using commercial kitchen equipment.
Customer-service skills, courtesy, professionalism, and responsiveness.
Effective communication skills and ability to work effectively with people from various backgrounds.
Ability to perform the essential job functions with or without reasonable accommodation.
Ability to stand, walk, bend, reach, and lift throughout the shift; routinely lift, carry, push, or pull up to 25–35 pounds and occasionally up to 50 pounds with assistance.
Manual dexterity for handling food, utensils, trays, and kitchen equipment; ability to perform repetitive food-preparation and tray-assembly motions.
Visual and auditory ability to prepare food safely, monitor equipment, and communicate with staff.
Ability to tolerate temperature changes between hot cooking areas and cooler storage or refrigeration areas.

Nice To Haves

Formal training or coursework in culinary arts, institutional food preparation, or nutrition.
Cooking experience in a healthcare, institutional, or large-volume food-service setting.
Experience with therapeutic or modified diets, such as diabetic, low-sodium, or renal diets.
Hotel or restaurant cooking experience.
Healthcare experience.

Responsibilities

Prepare and cook regular and modified meals according to planned menus, schedules, and standardized recipes, meeting quality, flavor, and presentation standards.
Make only authorized menu substitutions and follow prescribed diets and provider-ordered meal modifications and restrictions in collaboration with the Clinical Dietitian and Diet Clerk.
Prepare therapeutic and texture-modified diets, including diabetic, low-sodium, and pureed diets.
Portion and serve food according to dietary specifications while minimizing waste and maintaining consistent portion control.
Operate and maintain kitchen equipment safely, and promptly report malfunctions and maintenance needs.
Monitor food temperatures during preparation, holding, and service to meet food safety guidelines.
Work with Food Service Workers and Diet Clerks to set up, serve, and replenish food on patient and cafeteria tray lines and at catering events as assigned.
Follow safe food-handling and storage procedures and hospital, state, and federal infection-control regulations.
Clean and sanitize work areas, utensils, surfaces, storage areas, and equipment, maintaining an organized kitchen and dining environment throughout scheduled shifts.
Receive, label, rotate, and store delivered food and supplies; verify shipment accuracy and notify the Manager or Supervisor of shortages or supply needs.
Participate in quality-assurance and regulatory-compliance activities, maintain temperature, sanitation, safety, and food-waste logs, and contribute to departmental meetings and huddles.
Promptly report food-safety or patient-care concerns to the supervisor.
Support a positive patient and customer experience through high-quality meals, timely service, courtesy, and professionalism.
Work various shifts, including weekends and holidays, and perform other duties as assigned.
Support the organization’s mission, vision, and values; comply with applicable laws and regulations, personnel policies, the Code of Conduct, and the Compliance Program.