Cook

Good Shepherd Health Care; Hermiston (OR); On-site; USD 25,402 - 38,917; Full time

Benefits offered by this job

Employer paid benefits - Medical, Dental, and Vision

Variable day shift schedule

Job summary

Good Shepherd Health Care is seeking a Hospital Cook in Hermiston, Oregon, responsible for preparing meals for patients, staff, and visitors. The role requires proficiency in English and basic math, a state-issued Food Handler's License, and previous experience in scratch cooking. The ideal candidate will collaborate seamlessly with the kitchen team while ensuring adherence to food safety standards. This position offers an hourly rate between $18.44 and $28.25, with employer-paid medical, dental, and vision benefits for employees and their dependents.

Qualifications

• Must be able to speak and write English.
• Preferred: Graduate from culinary school.
• Required: Previous scratch cooking experience.

Responsibilities

• Prepares meals for patients, staff, and visitors according to established standards.
• Maintains cleanliness of food prep areas and adheres to safety protocols.
• Collaborates with kitchen staff to ensure timely meal service.

Skills

English proficiency

Basic math skills

Food safety standards

Team collaboration

Cultural sensitivity

Education

Graduated from culinary school (preferred)

Food Handler's License from Oregon

Tools

Dish machine

Food chopper

Grill

Ovens (various types)

Job description

Overview

Employer paid benefits - Medical, Dental, and Vision. Employee and dependents.

Hourly Rate: $18.44 - $28.25

Day shift, variable schedule

40 Hours

USD $18.44/Hr. USD $28.25/Hr. 01-8050 Nutrition Services First Shift

Definition of 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.

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.
• Communicates effectively and respectfully with coworkers, supervisors, patients, and other departments.
• Collaborates 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.
• Accepts assignments from supervisors or shift leaders and adapts 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.

Qualifications

Education

Required: Must be able to speak and write English and demonstrate basic math skills.

Preferred: Graduate from culinary school is preferred.

Licenses/ certifications/ registrations

Required: A state of Oregon, Department of Health issued Food Handler's License. (Cooks working in the daycare kitchen require enrollment in Oregon State CBR)

Preferred: A diploma or certificate from a culinary school is preferred.

Experience

Required: Previous scratch cooking experience is required. A thorough understanding of weights and measures and food science.

Preferred: Cooking experience in quantity foodservice.

Other

• Equipment, tools, and work aids: Dish machine, coffee maker, point of sale, food chopper, salamander, turbo chef, flame and flat top grill, steam jacketed kettle, tilt skillet, microwave oven, mixer, meat slicer, various choppers, steamer oven, combi-oven, convection oven, grill, knives, can opener, toaster, walk-in, reach-in, carts, trays, proofer, steam tables, blender, and other equipment necessary to successfully fulfill job requirements.
• Ability to work with culturally diverse population.

Physical Requirements

The physical and sensory functions described below are essential to the successful performance of this position. In accordance with the Americans with Disabilities Act (ADA), reasonable accommodations may be made to enable qualified individuals with disabilities to perform these essential functions. The position requires sufficient auditory ability to detect and respond to various sounds, including alarms and verbal communication. Clear and effective communication is essential, as is the ability to interact with patients, families, and healthcare team members. Visual acuity is necessary for observing working conditions, reading documentation and monitors, and distinguishing colors for clinical purposes, such as identifying medications, allergens, or other safety indicators. Tactile perception is also important for assessing physical characteristics such as temperature, size, shape, or texture during patient care. Motor coordination is required for reaching, grasping, handling, and performing fine motor tasks necessary for the use of food service equipment and procedures. The position also involves occasional stooping, kneeling, crouching, or crawling when cleaning or accessing equipment. Walking and standing are typically continuous throughout the shift. The role requires the ability to lift to 50 pounds independently and involves frequent pushing, pulling, carrying, or repositioning of objects weighing up to 25 pounds.

Working Conditions

This position is performed primarily in an indoor healthcare environment, such as a hospital, clinic, or long-term care facility, primarily in a kitchen. While the work setting is protected from outdoor weather conditions, it may be subject to variable indoor temperatures. Employees will be subject to temporary exposure to refrigerator and freezer temperatures. Tasks may involve exposure to extreme temperatures of equipment, food and water. This role involves exposure to infectious and contagious diseases, hazardous materials, cooking and medical equipment, with the expectation that all staff will follow appropriate safety protocols and utilize personal protective equipment (PPE) as required.

The health care environment can be fast-paced and unpredictable, requiring the ability to respond quickly to changing circumstances, including high-pressure or emergency situations. The work setting also involves multiple simultaneous demands and varying levels of noise due to kitchen and medical equipment, staff activity, and patient needs.