Cook 2 relief

Department Overview

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.

Function/Duties of Position

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 as listed: (1) mise-en-place (put in place) all ingredients and supplies; (2) perform all required preparation; (3) cook ingredients using prescribed best method; (4) hold and serve at proper safe temperature; (5) chill as appropriate using correct food safety procedures; (6) reheat as necessary to the appropriate safe temperature; (7) 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.
• CCPs include but are not limited to: hand washing, cooking, cooling, holding, thawing, temperature monitoring, 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.
• 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 insure 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. Keep records of amounts of foods prepared and left overs to adjust production schedules.

Other Duties as Assigned

Required Qualifications

• An OR food handlers card or equivalent; AND
• Food Protection Manager Certification with 6 months of hire; AND
• Three years of cooking experience in an institution or commercial firm serving complete meals OR
• An Associate’s degree in Food Service Management, Foods and Hospitality Service, or a directly-related field.

Job Related Knowledge, Skills and Abilities (Competencies):

• Basic knowledge of therapeutic diets.
• Skill in checking trays to ensure diets have been accurately followed.
• Ability to participate in menu planning, recipe development, and testing.

Preferred Qualifications

• High School Diploma or Equivalent, Apprenticeship, ACF Certification as CC; or vocational studies.
• Hotel or high volume restaurant catering experience.

Additional Details

Normal work schedule is as determined by supervisors but may change due to departmental requirements, employee will be subject to equipment noise and in a very active environment, will also be exposed to bleach and other sanitizing agents and cleaning chemicals. Employees are required to review MSDS sheets for specifics and to ensure proper handling. Employee will be exposed to smoke, steam, vapors, deep fryer exhaust, heat lamps, various production equipment, multiple interior surface materials and variable lighting conditions.

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