Cook 1 Relief worker

Department Overview

This position serves as a production cook for preparation, service, support of retail and patient cooking. This position has an extremely high level of interaction with other culinary teammates and requires excellent service skill, attention to detail, multi-tasking and ability to work well under pressure. This position covers the food production positions during break periods, performs meat and poultry fabrication tasks and is responsible for maintaining general expectations set forth for Cook 1.

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: adjusts 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.

A Cook 1 interacts with customers and fellow employees; they must demonstrate superior customer service skills and behave in a professional courteous manner at all times.

Function/Duties of Position

• Prepare (physically produce) existing and new recipes for patients 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.

Required Qualifications

• 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.
• Basic knowledge of therapeutic diets.
• Ability in checking trays to ensure diet cards have been accurately followed.

Preferred Qualifications

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

Additional Details

Exposure to loud noise, heat, grease, and cold.

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