Cook

Overview

A Cook 1 prepares and cooks simple foods according to standardized menus, recipes, or verbal instructions from supervisor. These recipe items include but are not limited to: salads, dressings, gelatin, toast, sandwiches, soups, eggs, hash browns, sushi, meat fabrication, fish fabrication, poultry fabrication, etc. Duties include use of grills, char-broilers, ovens, tilt grills, steam kettles, steam oven, choppers, blenders, slicers and other various and specialty pieces of kitchen equipment.

Cleaning & maintenance of equipment and work areas is required including mopping, sweeping, scrubbing.

A Cook 1 must have sufficient culinary knowledge to: adjust recipe quantities; take measures to eliminate excessive waste of food products; be familiar with use and types of commercial kitchen equipment, proper temperatures for food; be able to produce consistent, visually appealing & high quality food. Recipe alteration requires sign off from Chef.

A Cook 1 must adhere to sanitation and food safety standards as set forth by the health department as well as standards above and beyond Health Department Regulations as stipulated with OHSU Food & Nutrition Handbook. This adherence to policy includes but is not limited to: proper hand washing procedures, proper labeling of all products, following proper rotation procedures and assisting in maintenance of rotational policies throughout not only individual work areas but throughout the entire kitchen.

• Prepare (physically produce) existing and new recipes for Patient and guests. Production and service of menu items, special requests preparation, specialty and individualized services unique to patients and guests.
• Conveyance of supplies, storage of foods employing OSHU specified controls, temperature monitoring and recording and food and work safety compliance assurance.
• Cleaning.
• Covering co-workers for breaks and absences.
• Special preparation, banquets, special assignments.

• An OR food handlers card or equivalent;
  AND
• Food Protection Manager Certification with 6 months of hire;
  AND
• Two years of experience as a cook in a commercial food service facility;
  OR
• Possession of a Certificate of Completion in culinary arts and/or Foods and Hospitality Service from a certified community college or technical school.
• Food handlers card or Servsafe certificate obtained by hire date.

• High School / Culinary Diplomas
• 2 years industry related exp.

Exposure to loud noise, heat, grease, cold.

• 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  or aaeo.