Cook 2 relief

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.Relief employees must be available to work at least four (4) days per pay period as determined according to the department needsPreparation/Cooking: Prepare food items for patients and visitors at OHSU Southhospital and CHH2 according to standardized recipes and menus or by verbalinstruction given by higher-level cooks or supervisors. Perform functions according tofollowing procedures as listed: (1) mise-en-place (put in place) all ingredients andsupplies; (2) perform all required preparation; (3) cook ingredients using prescribedbest method; (4) hold and serve at proper safe temperature; (5) chill as appropriateusing correct food safety procedures; (6) reheat as necessary to the appropriate safetemperature; (7) properly label and date products to be stored in the various stages ofproduction.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 tomaintain adequate products and supplies for patient operations, especiallybeing prepared for the next days and coming events. Request needed products,and supplies to be ordered; check supplies or food products delivered bysuppliers, to insure they meet type, quantity, and quality specified, checkedfor proper temperature safety standards. Must be able to make a productionschedule and oversee its completion, coordinating with the patient servicessupervisor and the retail café supervisor to ensure complete order and adjust to last minute order when necessary. Keep records of amounts of foods preparedand left overs to adjust production schedules.An OR food handlers card or equivalent;ANDFood Protection Manager Certification with 6 months of hire;ANDThree years of cooking experience in an institution or commercial firm serving complete mealsORAn Associate’s degree in Food Service Management, Foods and Hospitality Service, or a directly-related field.Job Related Knowledge,Skills and Abilities(Competencies):Working knowledge of high volume commercial cooking equipment and utensils, safe operation and sanitation. Personal basic safety and sanitation skills, exemplary hygiene standards and effective team motivation, be able to work independently from a recipe and verbal instruction.High School Diploma or Equivalent, Apprenticeship, ACF Certification as CC; or vocational studies.Hotel or high volume restaurant catering experience.Normal work schedule is as determined by supervisors but may change due to departmental requirements, employee will besubject to equipment noise and in a very active environment, will also be exposed to bleach and other sanitizing agents andcleaning 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, multipleinterior surface materials and variable lighting conditions.Oregon Health & Science University values a diverse and culturally competent workforce. We are proud of our commitment to being an equal opportunity, affirmative action organization that does not discriminate against applicants on the basis of any protected class status, including disability status and protected veteran status. Individuals with diverse backgrounds and those who promote diversity and a culture of inclusion are encouraged to apply. To request reasonable accommodation contact the Affirmative Action and Equal Opportunity Department at 503-494-5148 or .

Created: 2026-03-07