SCHS

Cook

3 weeks ago
Job ID
2017-18709
# Positions
1
Bend
Oregon
Category
Food Services/Housekeeping/EVS
Hours per pay period
80
Type
Regular Full-Time
Shift Start & End Time
varies
Scheduled days of the week
varies
FLSA
Non-Exempt
Min
USD $13.74/Hr.
Max
USD $19.63/Hr.
Shift
Variable

Overview

The Cook will prepare appealing, cutting edge foods for patient room service, café, deli, and catering, according to standardized recipes, established policies and procedures.  The Cook 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.

Responsibilities

May perform additional duties of similar complexity within SCHS as required or assigned:

Develops recipes and produces food items with attention to quality, forecasted need and healthy choice options.  Utilizes standard kitchen equipment (industrial mixers, knives, ovens, fryers, grills and other equipment) in a manner that creates efficiency and high quality food items

 

Prepares a wide variety of daily food items utilizing scratch and standard recipes.  Utilizes food cooking techniques such as braising, roasting, sautéing, and grilling to produce high quality appealing foods

 

Ensures appropriate supply of food items are prepared each day

 

Establishes and maintains strong relationships and communication with all food service teams to ensure all food items are meeting the needs of the deli, café, room service and catering

 

Develops and utilizes appropriate tools to monitor quality of food items.  Implements steps to correct quality issues and ensure the highest quality of food items are always available

 

Monitors inventory of food products to reduce overall costs and maximize utilization of space, ensuring adequate supplies are on hand for all cooking needs

 

Monitors quality and customer feedback/requests of food items.  Implements improvements and recipes to meet hospital quality standards and customer satisfaction

Stores and handles all food properly following the guidelines of Hazard Analysis & Critical Control Points (HACCP)

Maintains clean work areas, including work surfaces, floors, walls and equipment in compliance with SCHS standards and Oregon Food Sanitation standards

 

Provides support to other areas of food services as directed by manager, supervisor or coordinator including delivery of food to patients, as needed

 

Conducts all activities with the highest standards of professionalism and confidentiality.  Complies with all applicable laws, regulations, policies and procedures, supporting the health system’s corporate integrity efforts by acting in an ethical and appropriate manner, reporting known or suspected violations of applicable rules, and cooperating fully with all company investigations and proceedings.

 

Deliver customer service to both internal and external customers in a manner that promotes goodwill, is timely, efficient and accurate

Qualifications

Education: 

High school diploma or GED preferred (equivalent education and experience will be considered)

Additional training or education in food preparation and culinary skills preferred

 

Licensure/Certification/Registration: 

Current county food handler’s card required

 

Personal Protective Equipment:

Must be able to wear appropriate Personal Protective Equipment (PPE) required to perform the job safely

 

Experience: 

Minimum 2 years prior cooking experience with emphasis on high volume and line cooking preferred

Knowledge of food service routines, food safety and handling preferred

Basic arithmetic skills to accurately interpret weights, measures and pricing required

 

Skills:

General

Must have excellent communication skills and ability to interact with a diverse population and professionally represent SCHS 

Ability to multi-task and work independtly 

Attention to detail

Strong team working and collaborative skills

Excellent organizational skills, written and oral communication and customer service skills, particularly in dealing with stressful, fast paced environment

Basic to intermediate ability and experience in computer applications, electronic email and MS Office applications

 

 

Position Specific

Basic arithmetic skills to accurately interpret weights, measures and pricing

Advanced knife skills, use of commercial cooking equipment

 

Physical Requirements

Continually (75% or more): Standing and walking, lifting/carrying/pushing or pulling 1-10 pounds, grasping/squeezing.

Frequently (50%): Sitting, bending, stooping/kneeling/crouching, climbing stairs, lifting/carrying/pushing or pulling 11-25 pounds.

Occasionally (25%): Climbing ladder/step-stool, reaching overhead, lifting/carrying/pushing or pulling 25-50 pounds, operation of a motor vehicle, using clear and audible speaking voice and ability to hear normal speech level.

Rarely (10%): Keyboard operation.

Never (0%): Ability to hear whispered speech level.

Exposure to Elemental Factors

Occasionally (25%): Heat, cold, wet/slippery area, noise, dust, vibration, chemical solution, uneven surface.

Blood-Borne Pathogen (BBP) Exposure Category

Risk for Exposure to BBP

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