Cook

Relief, Variable
Pay range: $20.51 - $26.25

Relief Differential - 15%
Swing Shift Differential - $2.50/hr
Night Shift Differential - $5.50/hr
Weekend Differential - $2.00/hr

ST. CHARLES HEALTH SYSTEM

JOB DESCRIPTION

TITLE:                                       Cook 1

REPORTS TO POSITION:         Executive Chef / Food Services Supervisor

DEPARTMENT:                         Food Services

DATE LAST REVIEWED:             August 2024

OUR VISION:                Creating America’s healthiest community, together

OUR MISSION:             In the spirit of love and compassion, better health, better care, better value

OUR VALUES:              Accountability, Caring and Teamwork

DEPARTMENTAL SUMMARY: The Food Services Department is a high-volume service department that provides food and beverage services including patient room service and café.

POSITION OVERVIEW: The Cook 1 assists in the preparation of foods for patient room service and café according to standardized recipes and established policies and procedures. This position does not directly supervise any other caregivers.

ESSENTIAL FUNCTIONS AND DUTIES:

Prepares food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

Follows recipe cards, as well as production, portion, and presentation standards.

Completes mis en place and set-up station for breakfast, lunch, and/or dinner service.

Maintains clean and organized work areas, including work surfaces, floors, walls and equipment in compliance with St. Charles Health System standards and Oregon Food Sanitation standards.

Operates, maintains and properly cleans standard kitchen equipment including commercial mixers, blenders, food processors, slicers, knives, ovens, fryers, grills and other equipment in a manner that creates efficiency and high-quality food items.

Dates all food containers and rotate as per policies, properly following the guidelines of the health department food code.

Checks pars for shift use, determine necessary preparation, freezer pull and line set up.

Notes any out-of-stock items or possible shortages.

Return all food items not used to designated storage areas, being sure to cover/date all perishables.

Accurately interpret weights, measures and pricing.

Maintains basic understanding of health codes and knife work. 

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

Supports the vision, mission and values of the organization in all respects.

Supports the Lean principles of continuous improvement with energy and enthusiasm, functioning as a champion of change.

Provides and maintains a safe environment for caregivers, patients and guests.

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

Delivers customer service and/or patient care in a manner that promotes goodwill, is timely, efficient and accurate. 

May perform additional duties of similar complexity within the organization, as required or assigned.

EDUCATION

                   

Required:  N/A 

Preferred: High School Diploma or equivalent

LICENSURE/CERTIFICATION/REGISTRATION

Required: Current Deschutes County Food Handlers Card or ServSafe Food Handler Certification          

EXPERIENCE

Required: 1 year culinary or related work experience.

Preferred: Knowledge of food service routines, food safety and handling.

PERSONAL PROTECTIVE EQUIPMENT

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

ADDITIONAL POSITION INFORMATION:

Must have solid communication skills and strong interpersonal and collaborative skills

PHYSICAL REQUIREMENTS:

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

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

Occasionally (25%):, reaching overhead, lifting/carrying/pushing or pulling 25-50 pounds, , using clear and audible speaking voice and ability to hear normal speech level.

Rarely (10%): Sitting, Climbing ladder/step-stool, Keyboard operation.

Never (0%):  Operation of a motor vehicle, 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

.

Schedule Weekly Hours:

0

Caregiver Type:

Relief

Shift:

Variable (United States of America)

Is Exempt Position?

No

Job Family:

PREPARER

Scheduled Days of the Week:

Variable

Shift Start & End Time:

Variable