Lead Cook - Scratch Kitchen & Menu Planning

Kaiser Permanente

Hillsboro (OR)

On-site

USD 42,000 - 54,000

Full time

10 days ago

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Job summary

Kaiser Permanente in Hillsboro, Oregon seeks a Cook II to prepare a variety of quality foods for all dining service areas under indirect supervision. You will help plan menus, assist in purchasing staples, and ensure scratch cooking and attractive presentation of dishes.

Required are three years of institutional cooking, strong food safety, effective communication, and ability to work with a team. Flexible shifts include 50% coverage and every-other-weekends.

Qualifications

  • Three (3) years of restaurant/institutional cooking, chef background.
  • Must have effective oral communications skills, be able to write legibly, read, and follow written instructions.
  • Understand how to operate food service equipment.
  • Capable of working under indirect supervision only, and able to use sound judgment in minor decision-making.
  • Ability to select quality products and portion appropriately (produce, meat, fish, and poultry).
  • Basic understanding of mathematics.
  • Background in scratch cooking.

Responsibilities

  • Prepare nutritious and food products from basic ingredients using fresh sustainable products and scratch cooking.
  • Set up serving line and serve meals to guests in a courteous manner.
  • Assist Dining Services Manager or lead person in training of food service employees.
  • Ensure quality food service and sanitation.
  • Complete cleaning according to daily and weekly schedules and dishwashing as needed.
  • Perform other duties as assigned by Dining Services manager.

Skills

Restaurant cooking
Institutional cooking
Scratch cooking

Job description

Kaiser Permanente in Hillsboro, Oregon seeks a Cook II to prepare a variety of quality foods for all dining service areas under indirect supervision. You will help plan menus, assist in purchasing staples, and ensure scratch cooking and attractive presentation of dishes.

Required are three years of institutional cooking, strong food safety, effective communication, and ability to work with a team. Flexible shifts include 50% coverage and every-other-weekends.

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