The Cook 2 will prepare foods for the patient line pantry and café according to standardized recipes, established policies, and procedures. In addition, this position will ensure the safe and efficient production and storage of all food items using established food preparation techniques. This position does not directly supervise any other caregivers.

Essential Functions And Duties:

• Prepares food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.
• Follows recipe cards, as well as production, portion, and presentation standards.
• Prepares a wide variety of daily food items for patient room service and café utilizing standard recipes. Utilizes food cooking techniques such as braising, roasting, sautéing, frying, and grilling.
• Completes mis en place and set-up station for breakfast, lunch, and/or dinner service.
• Maintains clean and organized work areas, including work surfaces, floors, walls, and equipment in compliance with St. Charles Health System standards and Oregon Food Sanitation standards.
• Operates, maintains, and properly cleans standard kitchen equipment including commercial mixers, blenders, food processors, slicers, knives, ovens, fryers, grills, and other equipment in a manner that creates efficiency and high-quality food items.
• Dates all food containers and rotates as per policies, properly following the guidelines of the health department food code.
• Checks pars for shift use, determines necessary preparation, freezer pull, and line set up.
• Monitors inventory of food products to reduce overall costs and maximize utilization of space, ensuring adequate supplies are on hand for all cooking needs.
• Returns all food items not used to designated storage areas, being sure to cover/date all perishables.
• Ensures appropriate supply of food items are prepared each day.
• Assists in setting up plans and actions to correct any food cost problems; controls food waste, loss, and usage.
• Implements steps to correct quality issues and ensure the highest quality of food items are always available.
• Monitors quality and customer feedback/requests of food items.
• Establishes and maintains strong relationships and communication with all food service caregivers to ensure all food items are meeting the needs of room service and café.
• Accurately interprets weights, measures, and pricing.
• Maintains basic understanding of health codes and knife work.
• Utilizes computer applications, electronic email, and MS Office applications.
• Provides support to other areas of food services as directed by manager, supervisor, or coordinator including delivery of food to patients, as needed.
• Supports the Lean principles of continuous improvement with energy and enthusiasm, functioning as a champion of change.
• Conducts all activities with the highest standards of professionalism and confidentiality.
• Delivers customer service and/or patient care in a manner that promotes goodwill, is timely, efficient, and accurate.
• May perform additional duties of similar complexity within the organization, as required or assigned.

• Complies with all applicable laws, regulations, policies, and procedures.
• Supports the vision, mission, and values of the organization.
• Provides and maintains a safe environment for caregivers, patients, and guests.

• 2 years previous culinary experience or relevant education.
• Current Deschutes County Food Handlers Card or ServSafe Food Handler Certification.
• Excellent organizational, written, and oral communication skills.
• Ability to work in a stressful, fast-paced environment.
• Knowledge of food preparation techniques and health codes.