Job Overview
Employment Type
Temporary
Part-time
Compensation
Type:
Hourly
Rate:
Range $23.63 - $30.45
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Equal opportunity employer
Job Description
Oregon Health & Science University (OHSU) is a leading public university dedicated to improving health and well-being through advanced research, education, and patient care. Known for its commitment to innovation and excellence, OHSU operates various hospitals and health centers, serving a diverse population with comprehensive medical services. As an institution, OHSU values a diverse and culturally competent workforce, fostering an inclusive environment that respects and celebrates differences. OHSU's mission-driven approach places a strong emphasis on quality, safety, and collaboration across all departments. The Food Services department at OHSU plays a crucial role in supporting patient recovery and satisfaction by providing... Show More
Job Requirements
- An OR food handlers card or equivalent
- Food Protection Manager Certification within 6 months of hire
- 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
- basic knowledge of therapeutic diets
- skill in checking trays for diet accuracy
- ability to participate in menu planning, recipe development, and testing
Job Qualifications
- An OR food handlers card or equivalent
- Food Protection Manager Certification within 6 months of hire
- 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
- basic knowledge of therapeutic diets
- skill in checking trays for diet accuracy
- ability to participate in menu planning, recipe development, and testing
- preferred high school diploma or equivalent, apprenticeship, ACF certification as CC, or vocational studies
- preferred hotel or high volume restaurant catering experience
Job Duties
- Prepare food items for patients and visitors according to standardized recipes and menus or verbal instructions
- perform mise-en-place, preparation, cooking, holding, chilling, reheating, and labeling of food products following food safety procedures
- ensure all foods are handled safely and in compliance with HACCP, infection control, and health department standards
- identify and monitor critical control points and take corrective actions when deviations occur
- prepare sanitizing agents and clean and sanitize food preparation areas and equipment
- maintain cleanliness of assigned work area including cleaning and sweeping during last 30 minutes of each shift
- maintain adequate products and supplies for patient operations and request needed products and supplies
- check supplies and food deliveries for type, quantity, quality, and proper temperature
- create and oversee production schedules and adjust orders as needed
- keep records of food amounts prepared and leftovers to adjust production schedules
- direct other cooks and food service workers in proper preparation, service, and presentation
- participate in menu planning, recipe development, and testing
- cover all cooking positions as needed
- coordinate with sous chef, executive chef, patient services supervisor, and retail cafe supervisor
- perform other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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