Cook 2 Float

Oregon Health & Science University; Portland (OR); On-site; USD 30,000 - 50,000; Full time

Job summary

A prominent health institution in Portland is seeking a Cook 2 to prepare meals and ensure food safety standards. The ideal candidate will have experience in a high-volume kitchen, certification in food handling, and excellent customer service skills. The position offers comprehensive benefits including healthcare and a generous vacation policy.

Benefits

Healthcare Options

Vacation - up to 200 hours per year

Sick Leave - up to 96 hours per year

8 paid holidays per year

Tuition Reimbursement

Employee Assistance Program (EAP)

Qualifications

• 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.

Responsibilities

• Prepare and cook food according to standardized recipes.
• Ensure all food products are handled safely and at correct temperatures.
• Provide relief leadership to work areas and other cooks.

Skills

Food handling skills

Customer service

Mathematics

Education

Associate's degree in Food Service Management

Job description

Department Overview

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.

Function/Duties of Position

Preparation/Cooking:

• Cooking and Coordination. 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; usescommercial cooking equipment such as grills, steam jacket kettle, slicers,mixers, and choppers; adjusts recipes for larger quantities and makes recipechanges when necessary to obtain a better quality product; prepares foodfor distribution; plans cooking schedules to have food ready at serving timebut 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: (1) mise-en-place (put in place) all ingredients and supplies; (2) perform all required preparation; (3) cook ingredients using prescribed best method; (4) hold and serve at proper safe temperature; (5) chill as appropriate using correct food safety procedures; (6) reheat as necessary to the appropriate safe temperature; (7) properly label and date products to be stored in the various stages of production.

Food Safety & Sanitation:

• Ensure all foods, including potentiallyhazardous foods, are handled in a safe and proper manner according toFood and Nutrition Standard Operating Procedures (Hazard Analysis andCritical Control Points – HACCP), OHSU Infection Control, andMultnomah 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.

Great Customer Service

Other Duties as Assigned

Required Qualifications

• An OR food handlers card or equivalent;AND

• Food Protection Manager Certification with 6 months of hire;AND

• Three years of cooking experience in an institution or commercial firm serving complete mealsOR

• 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

Preferred Qualifications

• High school diploma or GED certificate
• 5-years cooking experience

Additional Details

Exposure to loud noise, heat, grease, cold.

Benefits:

• Healthcare Options - Covered 100% for full-time employees and 88% for dependents, and $25K of term life insurance provided at no cost to the employee
• Two separate above market pension plans to choose from
• Vacation- up to 200 hours per year depending on length of service
• Sick Leave- up to 96 hours per year
• 8 paid holidays per year
• Substantial Tri-met and C-Tran discounts
• Additional Programs including: Tuition Reimbursement and Employee Assistance Program (EAP)

All are welcome

Oregon Health & Science University values a diverse and culturally competent workforce. We are proud of our commitment to being an equal opportunity, affirmative action organization that does not discriminate against applicants on the basis of any protected class status, including disability status and protected veteran status. Individuals with diverse backgrounds and those who promote diversity and a culture of inclusion are encouraged to apply. To request reasonable accommodation contact the Affirmative Action and Equal Opportunity Department at 503-494-5148 or [e-mail].