Department Overview The OHSU Catering Cook 2 produces high quality meals, coordinates catering menu production, and oversees best practices in accordance with ServSafe certification and safe food handling according to State and County health codes. This position also takes corrective action for any out of compliance occurance. Responsible for working with catering clients in creating catering menus and writing up event information.
Cook 2’s are responsible for enforcing standards of cleaning kitchen area and equipment and helps to coordinate/direct efficient waste control and encourage composting program. This role is expected to be mission oriented and be flexible to adjust to business demands and mission requirements. As the Catering Lead Cook, this position will require delegation of duties to other Cook 2’s, Cook 1’s, and Catering Specialists.
Working together with the catering manager and office specialist for event planning and efficinet catering systems. Recordkeeping of catering orders on shared x-drive and superior customer service and accountability to ensure the success of the catering program. Function/Duties of Position Preparation & Cooking: Prepare food items for Retail Outlet 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: mise-en-place (put in place) all ingredients and supplies; perform all required preparation; prepare ingredients using prescribed best method; follows recipes and plating guides for all items served; serves at proper safe temperature; chills as appropriate using correct food safety procedures; properly label and date products to be stored in the various stages of production.
Any potential hazardous foods verified to be out of the time and temperature safety zone will be discarded and supervisor notified of corrective action 100% of the time. Visually inspects, selects and uses only food items of the highest quality in preparation of all assigned menu items. Reads and employs math skills to appropriately prepare items according to recipes.
Checks and controls the proper storage of products and utilizes portion control. Must be cross trained in all stations for Retail Production Planning, Requisitioning and Preparation: This position must be able to maintain adequate products and supplies for retail food service operation, especially being prepared for the next days and coming events. Requests needed products and supplies to be ordered; check supplies or food products delivered to insure they meet type, quantity, and quality specified, and checked for proper temperature safety standards.
Assists in the production schedule and helps to oversee its completion. 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.
Must be able to perform the essential functions of the position with or without accommodation
Additional Culinary classes taught by an Executive Chef. Advanced knife skills Advanced cooking methods Garde Manger preparation skills class Or other approved program Sustainable information class as taught by registered dietitian or other approved program Basic Culinary math class to provide conversion for recipes or other approved Culinary math program Customer Service Training or other approved program ServSafe certification within six months of taking position Additional Details 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 occasionally, see meds sheets for specifics requirements.
You will be exposed to smoke, steam vapors, and deep fryer exhaust.
Healthcare Options - Covered 100% for full-time employees and 88% for dependents, and $25K of term life insurance provided at no cost to the employee Two separate above market pension plans to choose from Vacation- up to 200 hours per year depending on length of service Sick Leave- up to 96 hours per year 8 paid holidays per year Substantial Tri-met and C-Tran discounts Additional Programs including: Tuition Reimbursement and Employee Assistance Program (EAP) Why apply to OHSU?
We are Oregon's only public academic health center. In addition to caring for patients, we lead groundbreaking research. We also train the next generation of health care professionals.
As Portland's largest employer, we give you opportunities to learn and advance in a system of hospitals and clinics across Oregon and Southwest Washington. All are welcome. OHSU welcomes people of all ages, ethnicities, genders, national origins, religions and sexual orientations.
We are striving to build an anti-racist, multicultural institution and encourage people with diverse backgrounds to apply. To request reasonable accommodation, contact askhr@ohsu.edu
40 hours per week