Cook

Department Overview

This position coordinates and produces high quality meals, coordinates menu assembly, incorporates HACCP procedures and safe food handling practices, and takes corrective action where applicable with other cooks or, at times, the tray line. It directs other cooks and food service workers in proper preparation, methods of service, and presentation. This role also coordinates patient, guest, and staff related menu items, is capable of covering all positions, and operates in a mission‑oriented, flexible manner to meet business demands.

• Prepare food items for patients and visitors at OHSU South Hospital and CHH2 according to standardized recipes and menus or by verbal instruction given by higher‑level cooks or supervisors. Perform functions according to the following procedures:
• mise‑en‑place (put in place) all ingredients and supplies;
• perform all required preparation;
• cook ingredients using prescribed best method;
• hold and serve at proper safe temperature;
• chill as appropriate using correct food safety procedures;
• reheat as necessary to the appropriate safe temperature;
• properly label and date products to be stored in the various stages of production.

• Ensure all foods, including potentially hazardous foods, are handled in a safe and proper manner according to Food and Nutrition Standard Operating Procedures, Hazard Analysis and Critical Control Points (HACCP), OHSU Infection Control, and Multnomah County Health Department guidelines.
• 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. 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 the dish machine or three‑compartment sink method. Maintain cleanliness of the assigned work area, dedicating the last 30 minutes of each shift to cleaning, sanitizing, and sweeping.

• Maintain adequate products and supplies for patient operations, especially for upcoming days and events. Request needed products and supplies to be ordered; check supplies or food products delivered by suppliers to ensure they meet type, quantity, and quality specifications and are safe in temperature.
• Create and oversee a production schedule, coordinating with the patient services supervisor and the retail café supervisor to ensure complete order and adjust to last‑minute orders when necessary. Keep records of amounts of foods prepared and leftovers to adjust production schedules.

None specified.

• 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 meals; or
• An Associate’s degree in Food Service Management, Foods and Hospitality Service, or a directly related field.

• High School Diploma or equivalent,
• Apprenticeship, ACF Certification as CC, or vocational studies,
• Hotel or high‑volume restaurant catering experience.

Normal work schedule is as determined by supervisors but may change due to departmental requirements. Employees are exposed to equipment noise, bleach and other sanitizing agents, cleaning chemicals, smoke, steam, vapors, deep fryer exhaust, heat lamps, various production equipment, and variable lighting conditions. Employees are required to review MSDS sheets for specifics and to ensure proper handling.

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 aaeo.