Cook 2 at Oregon Health & Science University

Portland, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Jan, 26

Salary

0.0

Posted On

11 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Cooking, Food Safety, Sanitation, Customer Service, Menu Coordination, HACCP Procedures, Team Leadership, Recipe Adjustment, Commercial Cooking Equipment, Food Handling, Cleaning, Temperature Monitoring, Ingredient Preparation, Catering, Food Presentation

Industry

Higher Education

Description

Department Overview This position coordinates and produces high quality meals, coordinates menus assembly and incorporates HACCP procedures and safe food handling practices and taking corrective action where applicable with other cooks or, at times, tray line. Responsible for directing other cooks and food service workers in proper preparation and methods of service and presentation. Responsible for the coordination of patients, guests, and staff related menu items. This position needs to be capable of covering all positions. This role is expected to be mission orientated and be flexible to adjust to business demands and requirements. Relief employees must be available to work at least four (4) days per pay period as determined according to the departments needs. Function/Duties of Position Preparation/Cooking: Cooking and Coordination. Prepares food according to standardized menus/recipes as described by the production work schedule; may gather and combine ingredients required by standardized recipes; washes, slices, chops, grates, stirs, kneads, measures, mixes, and weighs food products; cooks foods by boiling, grilling, steaming, deep frying, roasting, or baking; cooks various foods such as meats, casseroles, vegetables, starches, soups, salads, sandwiches, quick breads, dressings, sauces, and gravies; prepares desserts such as cobbler, cakes from mixes, pies, donuts, cookies, bread, custard, and gelatins; uses commercial cooking equipment such as grills, steam jacket kettle, slicers, mixers, and choppers; adjusts recipes for larger quantities and makes recipe changes when necessary to obtain a better quality product; prepares food for distribution; plans cooking schedules to have food ready at serving time but not too far in advance; records temperatures of food at serving time; follows HACCP standards. Prepare food items for Patients, Marquam Café OHSU, other retail outlets, and catering according to standardized recipes and menus, or by verbal instruction given by supervisors. Perform functions according to following procedures as listed: (1) mise-en-place (put in place) all ingredients and supplies; (2) perform all required preparation; (3) cook ingredients using prescribed best method; (4) hold and serve at proper safe temperature; (5) chill as appropriate using correct food safety procedures; (6) reheat as necessary to the appropriate safe temperature; (7) properly label and date products to be stored in the various stages of production. Food Safety & Sanitation: 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. 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, 100% of the time. 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 dish machine or three-compartment sink method. Maintain cleanliness of assigned work area and achieve a score of 90% or better on bi-annual Multnomah City health inspection. At minimum, the last 15 minutes of each shift will be dedicated to cleaning, sanitizing, and sweeping assigned work area. Great Customer Service. Other duties as assigned. Required Qualifications 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. Good understanding of Math, Customer service, Cleanliness and Food handling skills. Oregon food handlers card or equivalent upon hire AND Food Protection Manager Certification within 6 months of hire. Preferred Qualifications High school diploma or GED certificate. 5 years cooking experience. Additional Details Exposure to loud noise, heat, grease, cold. 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 503-494-5148 or aaeo@ohsu.edu.

Responsibilities

The Cook 2 is responsible for coordinating and producing high-quality meals while ensuring adherence to HACCP procedures and safe food handling practices. This role includes directing other cooks and food service workers in food preparation and service methods.