Cook

Providence • Portland, OR

21h • Onsite

About The Position

Provides courteous, friendly food service to a variety of user groups including employees, visitors, physicians, and patients. Primary focus will be on preparing hot and cold food items using a variety of prep and production cooking equipment, following scratch recipes and department specifications. This position uses experience and knowledge of proper food handling techniques to prep items used in their area, to serve all food service guests and will be responsible to set up, stock, and clean service areas. Providence caregivers are not simply valued – they’re invaluable. Join our team at Providence Portland Medical Center and thrive in our culture of patient-focused, whole-person care built on understanding, commitment, and mutual respect. Your voice matters here, because we know that to inspire and retain the best people, we must empower them.

Requirements

• Education to meet certification, license or registration requirement.
• Upon hire: National Food Handler Card - State County City Authority
• 3 years working in a high-volume, full-service restaurant or institutional food service facility working in a production cooking capacity.
• 2 years experience working from scratch recipes and experience prepping and portioning items needed in the production process.
• Experience working successfully in a team environment to accomplish common goals.

Nice To Haves

• 2 years experience assisting with recipe development and the creation of daily specials for all service/meal periods in a large food operation.
• 2 years experience using food production software (i.e. computrition), and ability to update recipes and production methods in the data base.
• 1 year experience as production 'lead' or experience working in other leadership capacity in a full service restaurant or large institutional food service facility.
• Experience in a USDA or HACCP production facility.
• Diversified cooking experience which includes any combination of the following positions: line/grill/broiler cook, production cook, soup or sauté cook (12-18 month formal culinary education may be substituted for part of this requirement).

Responsibilities

• Preparing hot and cold food items using a variety of prep and production cooking equipment, following scratch recipes and department specifications.
• Using experience and knowledge of proper food handling techniques to prep items used in their area.
• Serving all food service guests.
• Setting up, stocking, and cleaning service areas.

Benefits

• Free, convenient, and ample parking
• TriMet annual pass (Hop Fastpass) for benefit eligible staff who work within the Portland Service Area (does NOT include Wilsonville, Newberg, Seaside, Hood River, Washington State, or Medford)
• Medical Plan Assistance Program- provides free or reduced-cost coverage to caregivers and their eligible dependents who qualify based on household size and income.
• Tuition reimbursement/education– includes 100% tuition paid program options; up to $5,250 per year for select undergraduate and masters degrees within Guild catalog. Required books and fees are 100% covered or reimbursable for select schools in the Guild catalog up to program funding cap
• Paid Time Off – Benefit eligible caregivers receive up to 25 days per year.
• Retirement - The Providence retirement program consists of employer match and discretionary contributions that work together with your pre-tax (and/orRoth aftertax) contributions to help you save for retirement.
• Lyra Caregiver Assistance program- Up to 25 counseling or coaching sessions per eligible member per year.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed