Retail Relief Cook 2

Oregon Health & Science University•Portland, OR

19h•Onsite

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. Relief employees must be available to work at least four (4) days per pay period as determined according to the department needs.

Requirements

An OR food handlers card or equivalent
Food Protection Manager Certification with 6 months of hire
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
Must be able to perform the essential functions of the position with or without accommodation

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.
Other Duties as Assigned