Cook

St. Charles Health System; Bend (OR); On-site; USD 30,000 - 38,000; Full time

Job summary

ST. CHARLES HEALTH SYSTEM seeks a Cook 2 to prepare patient and café foods per standard recipes, ensuring sanitary handling and efficient production.

The role requires skills in braising, roasting, sautéing, frying, and grilling, with attention to portion control and delivery timelines. Responsibilities include maintaining clean work areas, rotating stock per health codes, and supporting food service operations across patient rooms and the cafe.

Qualifications

• Two years of culinary experience or an associated degree/certificate plus one year of culinary experience.
• Excellent organizational, written and oral communication skills and customer service.
• Experience in high-volume food service and patient room/cafe preparation.

Responsibilities

• Prepare foods for patient line, pantry and cafe according to recipes and procedures.
• Maintain safe, sanitary kitchen with proper storage and rotation of foods.
• Operate, clean and maintain standard kitchen equipment.
• Assist in ensuring food cost control and quality standards.
• Support team communication and service delivery in food services.

Skills

Culinary experience

Organizational skills

Communication

Customer service

Education

High School Diploma or equivalent

Associate degree in culinary field

Culinary certificate

ServSafe Certification

Tools

Kitchen equipment

Mixers

Blenders

Slicers

Knives

Ovens

Fryers

Grills

Job description

Relief, Variable

Pay range: $21.53 - $27.56

Relief Differential - 15%

Swing Shift Differential - $2.50/hr

Night Shift Differential - $5.50/hr

Weekend Differential - $2.00/hr

ST. CHARLES HEALTH SYSTEM

Job Description

TITLE: Cook 2

REPORTS TO POSITION: Executive Chef / Food Services Supervisor

DEPARTMENT: Food Services

DATE LAST REVIEWED: November 27, 2022

OUR VISION: Creating America’s healthiest community, together

OUR MISSION: In the spirit of love and compassion, better health, better care, better value

OUR VALUES: Accountability, Caring and Teamwork

DEPARTMENTAL SUMMARY: 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 2 will prepare foods for patient line pantry 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

• Prepares 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 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 interprets weights, measures and pricing
• Maintains basic understanding of health codes and knife work.
• 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: 2 years previous culinary experience or,
• Associate’s degree in a related culinary field or,
• Culinary certificate and 1 year of culinary experience.
• Excellent organizational skills, written and oral communication and customer service skills, particularly in dealing with stressful, fast paced environment

Preferred: At least 1 year of high volume and line cooking experience.