Cook 2 relief at Oregon Health & Science University

Portland, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Jun, 26

Salary

0.0

Posted On

19 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Menu Coordination, HACCP Procedures, Safe Food Handling, Supervision, Presentation, Standardized Recipes, Mise-en-place, Temperature Monitoring, Sanitation, Cleaning, Team Motivation, Independent Work, Facilitation, Coordination

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. The position needs to be a facilitator and coordinator in conjunction with the sous chef and executive chef. Relief employees must be available to work at least four (4) days per pay period as determined according to the department needs Function/Duties of Position Preparation/Cooking: 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 following procedures as listed: 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. 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. CCPs include but are not limited to: hand washing, cooking, cooling, holding, thawing, temperature monitoring, 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. At minimum, the last 30 minutes of each shift will be dedicated to cleaning, sanitizing, and sweeping assigned work area. 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. Working knowledge of high volume commercial cooking equipment and utensils, safe operation and sanitation. Personal basic safety and sanitation skills, exemplary hygiene standards and effective team motivation, be able to work independently from a recipe and verbal instruction. Preferred Qualifications High School Diploma or Equivalent, Apprenticeship, ACF Certification as CC; or vocational studies. Hotel or high volume restaurant catering experience. Additional Details Normal work schedule is as determined by supervisors but may change due to departmental requirements, employee will be subject to equipment noise and in a very active environment, will also be exposed to bleach and other sanitizing agents and cleaning chemicals. Employees are required to review MSDS sheets for specifics and to ensure proper handling. Employee will be exposed to smoke, steam, vapors, deep fryer exhaust, heat lamps, various production equipment, multiple interior surface materials and variable lighting conditions. Why apply to OHSU? We are Oregon's only public academic health center. In addition to caring for patients, we lead groundbreaking research. We also train the next generation of health care professionals. As Portland's largest employer, we give you opportunities to learn and advance in a system of hospitals and clinics across Oregon and Southwest Washington. All are welcome. OHSU welcomes people of all ages, ethnicities, genders, national origins, religions and sexual orientations. We are striving to build an anti-racist, multicultural institution and encourage people with diverse backgrounds to apply. To request reasonable accommodation, contact askhr@ohsu.edu

Responsibilities

This role coordinates and produces high-quality meals, manages menu assembly, and ensures adherence to HACCP procedures and safe food handling practices while directing other cooks and food service workers. The position is responsible for covering all cooking positions and acting as a facilitator and coordinator alongside the sous chef and executive chef.