The Oregon Health & Science University (OHSU) is proud to be designated a Magnet hospital by the American Nurses Credentialing Center. Just 9 percent of U.S. healthcare organizations hold this designation. We pride ourselves in not only serving our community with the highest of accolades but also pushing a multifaceted mission that strives for excellence within the OHSU Culture.

This position serves as a production cook for preparation, service, support, and on-line patient cooking. This role requires excellent service skills, attention to detail, multi-tasking, and the ability to work well under pressure. The position covers the main line cook during break periods, transitions to evening service, performs special maintenance procedures on certain days of the week for equipment, and is responsible for maintaining general expectations set forth for Cook 1.

A Cook 1 prepares and cooks foods according to standardized menus, recipes, or verbal instructions from the supervisor. These recipe items include but are not limited to: salads, dressings, toast, sandwiches, soups, eggs, hashbrowns, sushi, meat fabrication, fish fabrication, poultry fabrication, etc. Duties include the use of grills, char-broilers, ovens, tilt grills, steam kettles, steam ovens, choppers, blenders, slicers, and other various and specialty pieces of kitchen equipment. Cleaning and maintenance of equipment and work areas is required, including mopping, sweeping, and scrubbing.

A Cook 1 must have sufficient culinary knowledge to scale recipe quantities, take measures to eliminate excessive waste of food products, and be familiar with the use and types of commercial kitchen equipment. They must also adhere to sanitation and food safety standards as set forth by the health department and the OHSU Food & Nutrition Handbook.

Additionally, duties may include some transportation of food back and forth from the kitchen to satellite locations, cleaning work surfaces, sweeping the work area, sanitizing floors, and stocking utensils, cookware, and supplies. This position requires the ability to lift 30-50 lbs on a regular basis.

Key responsibilities include the preparation of existing and new recipes for patients and guests, production and service of menu items, special requests preparation, and cleaning. The Cook 1 must demonstrate superior customer service skills and behave professionally at all times.

• Pay Range: $19.97 - $26.62 per hour.
• Diverse and culturally competent workforce.
• Commitment to equal opportunity and affirmative action.
• Support for reasonable accommodations.

• Two years of experience as a cook in a commercial food service facility or a culinary arts certificate.
• Food handlers card or Servsafe certificate.
• Good understanding of math, customer service, cleanliness, and food handling skills.
• Ability to lift 30-50 lbs regularly.