COOK

St. Charles Health System Inc.; Bend, Northern (OR, KY); Hybrid; USD 64,787,000 - 82,925,000; Full time

Job summary

St. Charles Health System in Bend, Oregon seeks a Cook 3 to prepare patient room service and café items per recipes and standards. You will ensure safe production, proper storage, and efficient use of equipment, while maintaining quality and cost controls.

The role emphasizes strong organizational skills, teamwork, and the ability to work in a fast-paced hospital kitchen environment with adherence to health codes.

Qualifications

• 4+ years culinary experience or related degree with 1 year experience
• Excellent organizational and communication skills
• Ability to work in a stressful, fast-paced environment
• Preference: 3 years high-volume line cooking experience

Responsibilities

• Prepare hot line and café items following recipes and standards
• Maintain sanitary, safe kitchen environment and rotate stock
• Operate and clean standard kitchen equipment
• Monitor food costs and inventory to reduce waste
• Assist with training new employees

Skills

Food preparation

Culinary skills

Food safety

Multitasking

Communication

Education

High School Diploma or equivalent

Tools

Ovens

Mixers

Slicers

Food processors

Job description

Full-Time, Variable Pay range: $22.61 - $28.94 Swing Shift Differential - $2.50/hr Night Shift Differential - $5.50/hr Weekend Differential - $2.00/hr

Departmental Summary

The Food Services Department is a high-volume service department that provides food and beverage services including patient room service and café. The Food Services Department is a high-volume service department that provides food and beverage services including patient room service and café. The Food Services Department is a high-volume service department that provides food and beverage services including patient room service and café.

Position Overview

The Cook 3 will prepare foods for patient room service (hot line) and café according to standardized recipes, established policies and procedures. In addition, this position will ensure the safe and efficient production and storage of all food items using established food preparation techniques. This position does not directly supervise any other caregivers.

Essential Functions and Duties

Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Follows recipe cards, as well as production, portion, and presentation standards. Prepares a wide variety of daily food items for “hot line” patient room service and café utilizing standard recipes. Utilizes food cooking techniques such as braising, roasting, sautéing, frying and grilling. Completes mis en place and set-up station for breakfast, lunch, and/or dinner service. Maintains clean and organized work areas, including work surfaces, floors, walls and equipment in compliance with St. Charles Health System standards and Oregon Food Sanitation standards. Operates, maintains and properly cleans standard kitchen equipment including commercial mixers, blenders, food processors, slicers, knives, ovens, fryers, grills and other equipment in a manner that creates efficiency and high quality food items. Dates all food containers and rotate as per policies, properly following the guidelines of the health department food code Checks pars for shift use, determine necessary preparation, freezer pull and line set up Monitors inventory of food products to reduce overall costs and maximize utilization of space, ensuring adequate supplies are on hand for all cooking needs. Returns all food items not used to designated storage areas, being sure to cover/date all perishables Ensures appropriate supply of food items are prepared each day. Assists in setting up plans and actions to correct any food cost problems, control food waste, loss and usage. Implements steps to correct quality issues and ensure the highest quality of food items are always available. Monitors quality and customer feedback/requests of food items. Establishes and maintains strong relationships and communication with all food service caregivers to ensure all food items are meeting the needs of room service and café. Accurately interpret weights, measures and pricing Maintains intermediate understanding of health codes and advanced knife skills. May provide training to new employees. Utilizes computer applications, electronic email and MS Office applications Provides support to other areas of food services as directed by manager, supervisor or coordinator including delivery of food to patients, as needed Supports the vision, mission and values of the organization in all respects. Supports the Lean principles of continuous improvement with energy and enthusiasm, functioning as a champion of change. Provides and maintains a safe environment for caregivers, patients and guests. Conducts all activities with the highest standards of professionalism and confidentiality. Complies with all applicable laws, regulations, policies and procedures, supporting the organization’s corporate integrity efforts by acting in an ethical and appropriate manner, reporting known or suspected violation of applicable rules, and cooperating fully with all organizational investigations and proceedings. Delivers customer service and/or patient care in a manner that promotes goodwill, is timely, efficient and accurate. May perform additional duties of similar complexity within the organization, as required or assigned.

Education

Required: N/A Preferred: High School Diploma or equivalent

Licensure / Certification / Registration

Required: Current Deschutes County Food Handlers Card or ServSafe Food Handler Certification Preferred: ServSafe Manager Certification

Experience

Required: 4 years of previous culinary experience or, Associate’s degree in a related culinary field and 1 year of previous culinary or, Culinary certificate and 2 years of culinary experience. Excellent organizational skills, written and oral communication and customer service skills, particularly in dealing with stressful, fast paced environment. Preferred: 3 years of high volume and line cooking experience.

Personal Protective Equipment

Must be able to wear appropriate Personal Protective Equipment (PPE) required to perform the job safely.

Additional Position Information

Possess basic arithmetic skills Must have solid communication skills and strong interpersonal and collaborative skills Ability to multitask and work independently in patient room service (hot line and pantry) and café. Intermediate knowledge of food service routines, food safety and handling Basic to intermediate ability and experience in computer applications, electronic email and MS Office applications

Physical Requirements

Continually (75% or more): Standing and walking, lifting/carrying/pushing or pulling 1-10 pounds, grasping/squeezing. Frequently (50%): Bending, stooping/kneeling/crouching, climbing stairs, lifting/carrying/pushing or pulling 11-25 pounds. Occasionally (25%): reaching overhead, lifting/carrying/pushing or pulling 25-50 pounds, using clear and audible speaking voice and ability to hear normal speech level. Rarely (10%): Sitting, Climbing ladder/step-stool, Keyboard operation. Never (0%): Operation of a motor vehicle, Ability to hear whispered speech level. Exposure to Elemental Factors Occasionally (25%): Heat, cold, wet/slippery area, noise, dust, vibration, chemical solution, uneven surface. Blood-Borne Pathogen (BBP) Exposure Category Risk for Exposure to BBP .

Work Schedule

Weekly Hours: 40 Caregiver Type: Regular Shift: Variable (United States of America) Is Exempt Position? No Job Family: COOK Scheduled Days of the Week: Variable Shift Start & End Time: Variable

About St. Charles Health System

St. Charles Health System is a private, nonprofit organization, dedicated to providing high-quality care and the latest in health care technology to the communities it serves. Headquartered in Bend, Ore., St. Charles is an integrated delivery system, with a strong focus on population health, that provides a full range of evidence-based health care services within a 32,000-square-mile area in Central and Eastern Oregon. The health system owns and operates a trauma level II, tertiary referral center in Bend, a trauma level III, type B rural hospital in Redmond, and trauma level IV critical access hospitals in both Prineville and Madras. As the largest employer in Central Oregon, St. Charles Health System and St. Charles Medical Group care for our communities in more than two dozen outpatient clinics and in more than 20 specialty areas of medicine.