Cook

Good Shepherd Health Care•Hermiston, OR

10d•Onsite

About The Position

The Hospital Cook is responsible for the safe, sanitary, and timely preparation of meals for patients, staff, and visitors in accordance with established standards, therapeutic diet requirements, and safety regulations. This includes preparing and serving meals for patients, cafeteria service, catering events, daycare meals, and staff/meeting functions. The Cook ensures food is prepared and presented according to recipes, temperature guidelines, and quality expectations while adhering to all safety, sanitation, and infection control protocols. The role requires efficiency, adaptability, and the ability to contribute to a collaborative, patient-centered food service environment.

Requirements

Must be able to speak and write English and demonstrate basic math skills.
A state of Oregon, Department of Health issued Food Handler's License. (Cooks working in the daycare kitchen require enrollment in Oregon State CBR)
Previous scratch cooking experience is required.
A thorough understanding of weights and measures and food science.

Nice To Haves

Graduate from culinary school is preferred.
A diploma or certificate from a culinary school is preferred.
Cooking experience in quantity foodservice.

Responsibilities

Prepares hot and cold foods according to standardized recipes and production schedules.
Ensures proper portion control and food presentation for all patient trays, cafeteria items, and catered functions.
Adjusts recipes or preparation methods as needed based on available ingredients, patient needs, or service volumes, with approval from supervisor when necessary.
Prepares therapeutic and modified consistency meals per diet office instructions, accurately following diet requirements.
Follows all applicable food safety standards, including HACCP protocols, temperature logs, and safe food handling practices.
Maintains cleanliness of food preparation areas, equipment, and utensils during and after use.
Adheres to infection control procedures, including proper hand hygiene and prevention of cross-contamination.
Ensures proper storage, labeling, and rotation of food items according to department policy and regulatory standards.
Communicate effectively and respectfully with coworkers, supervisors, patients, and other departments.
Collaborate with the kitchen team to ensure meal service is timely and efficient, adjusting tasks as needed to support service flow.
Reports equipment malfunctions, food shortages, or unsafe conditions promptly to the appropriate supervisor.
Accept assignments from supervisors or shift leaders and adapt quickly to changes in workload or priorities.
Maintains a calm and professional demeanor under pressure and during high-volume periods.
Upholds patient confidentiality and demonstrates empathy and respect toward all individuals.
Demonstrates punctuality and dependability; adheres to scheduled shifts and break times.
Takes initiative in identifying and performing cleaning and prep tasks during downtime.
Practices cost-conscious behavior by minimizing waste and using supplies efficiently.
The employee supports the hospital mission, vision, values, policies, and procedures.
Participates in required education for DNV programs as applicable to position (reference program education curriculum).
Performs other related duties as assigned.