Preparation/Cooking:

• Cooking and Coordination. Prepares food according to standardized menus/recipes as described by the production work schedule; may gather and combine ingredients required by standardized recipes; washes, slices, chops, grates, stirs, kneads, measures, mixes, and weighs food products; cooks foods by boiling, grilling, steaming, deep frying, roasting, or baking; cooks various foods such as meats, casseroles, vegetables, starches, soups, salads, sandwiches, quick breads, dressings, sauces, and gravies; prepares desserts such as cobbler, cakes from mixes, pies, donuts, cookies, bread, custard, and gelatins; uses commercial cooking equipment such as grills, steam jacket kettle, slicers, mixers, and choppers; adjusts recipes for larger quantities and makes recipe changes when necessary to obtain a better quality product; prepares food for distribution; plans cooking schedules to have food ready at serving time but not too far in advance; records temperatures of food at serving time; follows HACCP standards
• Prepare food items for Patients, Marquam Café OHSU, other retail outlets, and catering according to standardized recipes and menus, or by verbal instruction given by 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, 100% of the time. CCPs include, but are not limited to hand washing, cooking, cooling, holding, thawing, temperature monitoring, and 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 and achieve a score of 90% or better on bi-annual Multnomah City health inspection. At minimum, the last 15 minutes of each shift will be dedicated to cleaning, sanitizing, and sweeping assigned work area.

Other Duties as Assigned

Job Related Knowledge, Skills and Abilities (Competencies):

• Good understanding of Math, Customer service, Cleanliness and Food handling skills

• High school diploma or GED certificate
• 5-years cooking experience