COOK

St. Charles Health System is a leading healthcare provider committed to creating America’s healthiest community together. As a comprehensive health system, it offers a diverse range of medical services, focusing on patient-centered care infused with compassion and professionalism. Driven by a strong vision, mission, and values, St. Charles strives for excellence in health outcomes by fostering accountability, caring, and teamwork among its employees. The Food Services Department at St. Charles Health System plays a vital role in enhancing patient care by delivering high-quality food and beverage services. This department operates a high-volume food service that caters to patient room service and a café, adhering strictly to food safety and quality standards to ensure patient satisfaction and well-being.

The position of Cook 3 within the Food Services Department is pivotal in maintaining the high standards set forth by St. Charles Health System. Classified as a full-time, non-exempt role, this position offers a competitive pay range of $22.61 to $28.94 per hour. The Cook 3 will report directly to the Executive Chef or Food Services Supervisor and is responsible for preparing a wide variety of foods for patient room service and café service. This involves following standardized recipes to maintain consistency and quality while adhering to established policies and procedures. The role demands expertise in diverse cooking techniques such as braising, roasting, sautéing, frying, and grilling. The Cook 3 also ensures that all food items are stored and prepared safely and efficiently, in compliance with Oregon Food Sanitation standards and internal health system policies.

This position does not include supervising other caregivers but requires the individual to work collaboratively with the food service team to ensure smooth operation during breakfast, lunch, and dinner service. They play a critical role in the mise en place and setup of stations, maintaining clean and sanitary work environments, and operating standard kitchen equipment including commercial mixers, blenders, food processors, slicers, ovens, fryers, and grills. The Cook 3 is also tasked with inventory management, food rotation, date labeling, and adhering to food cost control measures to minimize waste and cost. Additionally, the role involves monitoring food quality and customer feedback, contributing to continuous improvement initiatives aligned with Lean principles.

Ideal candidates will possess at least four years of culinary experience or equivalent educational background such as an associate degree or culinary certificate with relevant experience. Certification from a recognized food handler program such as ServSafe or Deschutes County Food Handlers Card is required, with a preference for ServSafe Manager Certification. Strong organizational, communication, and customer service skills are essential, especially in fast-paced, high-volume environments. The ability to multitask, work independently, and utilize computer applications including MS Office and email are also important. Physical demands include prolonged standing and walking, lifting and carrying varying weights, and exposure to environmental factors like heat and noise.

Joining St. Charles Health System as a Cook 3 offers an opportunity to be part of a respected healthcare team dedicated to improving community health through excellent food service. The position supports the organization’s core values and encourages professional growth within an environment committed to safety, ethical conduct, and patient-centered service.