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 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.

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: mise-en-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.
• Effectively prepare sanitizing agents 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.

Planning, Requisitioning And Preparation:

• This position must be able to maintain adequate products and supplies for patient operations, especially being prepared for the next days and coming 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 specified, checked for proper temperature safety standards.
• Must be able to make a production schedule and oversee its completion, coordinating with the patient services supervisor and the retail café supervisor to ensure complete order and adjust to last minute order when necessary.

Miscellaneous:

• Provides training in cooking methods and procedures, participates with supervisor in planning menus and recipe development and testing.
• Cook II positions are expected to be independent problem solvers, and creative innovators; and perform regular and new tasks and responsibilities as assigned by managers and supervisors.
• Demonstrates through performance the philosophy of service excellence.
• Performs requirements for staff members as outlined in the Compliance Roles and Responsibilities in OHSU Hospitals and Clinics.

Supports sustainability efforts of the Food & Nutrition Department in recycling programs, i.e. food waste for composting, and adhering to FIFO product utilization.

Maintains good personal hygiene and assigned work area, equipment and tools in a clean and sanitized condition on a daily basis by the use of a self-inspection sanitation checklist to a standard of 90% or better.

Point of contact for Health Department inspections in absence of supervisor or food safety coordinator.

Additional Details:

• Normal work schedule is as determined by supervisors but may change due to departmental requirements.
• Employees are required to review MSDS sheets for specifics and to ensure proper handling.
• This position will be required to continually stand for 4 hrs at a time and throughout the 8 hr shift.
• Walking is continuous on hard surfaces; floor mats are essential wherever.
• Carrying up to 20 lbs, carts are available and are recommended.
• Lifting weight up to 50 lbs occasionally.
• Pushing/pulling food carts that weigh 100 – 150 lbs occasionally.
• Bending frequently, using leg muscles, not back muscles during loading and unloading.
• Reaching/handling/dexterity: some overhead reaching is required.

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.

• Pay Range: $23.63 - $31.98 per hour.
• Opportunity for training in cooking methods and procedures.
• Participation in sustainability efforts of the Food & Nutrition Department.

• Three years of cooking experience in an institution or commercial firm serving complete meals.
• Associate’s degree in Food Service Management, Foods and Hospitality Service, or a directly related field (preferred).
• Working knowledge of high volume commercial cooking equipment and utensils.
• Serve safe certification required.
• Ability to work independently from a recipe and verbal instruction.