Cook 1 in Portland, Oregon at Oregon Health & Science University

Cook 1

US-OR-Portland

Requisition ID: 2026-40413
Position Category: Food/Nutrition
Job Type: AFSCME union represented
Position Type: Regular Full-Time
Posting Department: Food and Nutrition dept
Posting Salary Range: $21.45 - $28.59 per hour with offer based on experience, education, and internal equity
Posting FTE: 1.00
Posting Schedule: Thursday-Monday
Posting Hours: 5:00 am-1:30 pm
HR Mission: Healthcare
Drug Testable: Yes

Department Overview

This position serves as a production cook for preparation, service, support and on-line Patient cooking. This position has an extremely high level of interaction with other patient and retail services team members and requires excellent service skill, attention to detail, multi-tasking and ability to work well under pressure. This position covers the main line cook positions 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 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 use of grills, char-broilers, ovens, tilt grills, steam kettles, steam oven, choppers, blenders, slicers and other various and specialty pieces of kitchen equipment. Cleaning & maintenance of equipment and work areas is required including mopping, sweeping, scrubbing.

A Cook 1 must have sufficient culinary knowledge to: scale recipe quantities; take measures to eliminate excessive waste of food products; be familiar with use and types of commercial kitchen equipment, proper temperatures for food; be able to produce consistent, visually appealing & high quality food. Recipe alteration requires sign off from Chef.

A Cook 1 must adhere to sanitation and food safety standards as set forth by the health department as well as standards above and beyond Health Department Regulations as stipulated with OHSU Food & Nutrition Handbook. This adherence to policy includes but is not limited to: proper hand-washing procedures, proper labeling of all products, following proper rotation procedures and assisting in maintenance of rotational policies throughout not only individual work areas but throughout the entire kitchen.

A Cook 1 interacts with customers and fellow employees; they must demonstrate superior customer service skills and behave in a professional courteous manner at all times.

Additionally duties may include some transportation of food back and forth from the kitchen to satellite locations, clean work surfaces, sweeping work area, sanitizing floors in addition to stocking utensils, cookware, perishable and non-perishable supplies. Serve food from steam tables, fill 5 gallon buckets of ice,

This position requires the ability to lift 30-50 LBS on a regular basis.

Function/Duties of Position

• Prepare (physically produce) existing and new recipes for patients and guests. Production and service of menu items, special requests preparation, specialty and individualized services unique to patients and guests.
• Conveyance of supplies, storage of foods employing OSHU specified controls, temperature monitoring and recording and food and work safety compliance assurance.
• Cleaning
• Covering co-workers for breaks and absences.
• Special preparation, banquets, special assignments.

Required Qualifications

• An OR food handlers card or equivalent; AND
• Food Protection Manager Certification with 6 months of hire; AND
• Two years of experience as a cook in a commercial food service facility; OR
• Possession of a Certificate of Completion in culinary arts and/or Foods and Hospitality Service from a certified community college or technical school.
• Food handlers card or Servsafe certificate obtained by hire date.
• Some positions in this class may require one or more of the following:
• Basic knowledge of therapeutic diets.
• Ability in checking trays to ensure diet cards have been accurately followed.

Preferred Qualifications

• High School / Culinary Diplomas
• 2 years industry related experience.

Additional Details

• Exposure to loud noise, heat, grease, and cold.
• Continuous standing, moving, bending, walking, lifting up to 50 pounds on a regular basis, pulling, twisting, moving.