Cook 2
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Job Description
Department Overview
A cook 2 prepares and cooks individual menu items and meals on an on demand to order basis directly from
orders placed by customers using standardized recipes and safe and sanitary procedures in a high volume
dining and food service facility. Cook 2 is responsible to ensure all food product and meals are handled in a
safe and sanitary manner and correct temperatures. The cook 2 position is primarily responsible to provide
relief leadership to work areas and to other cooks and positions as needed by business demands.
Additional duties include: maintain adequate products and supplies for cooking operations; request needed
products; request cooking products or supplies to be ordered; utilizes mise en place (everything in its place) in
the context of food preparation; check supplies or food products delivered by supplier to be sure they meet the
type quantity and quality specified by the purchase order invoice packing slip and department quality
standards. May assign and review work of other personnel or students and provides training in cooking
methods and procedures (e.g. spot check trays for proper portions of food and timeliness). Keeps records of
the amount of food prepared amount served or distributed and amount left over; records changes when
recipes are changed.
Other duties may; prepare simple foods according to standardized menus recipes or verbal instructions given
by supervisor; makes salads dressings gelatin toast or sandwiches; grills sandwiches pancakes eggs Frenchtoast and hash browns and toast; cleans cuts and chops vegetables and fruits; slices meats cheeses andbreads; cuts desserts; adjusts recipe quantities to eliminate excessive waste of food products; fills drink
machines mixes beverages makes coffee and prepares sack lunches or snacks; uses various types of
commercial kitchen equipment such as mixers slicers and choppers; prepares simple desserts such as
pudding cobbler and loaf cakes; slices and wraps bread and other baked items; checks for proper temperature
of prepared foods with thermometer; observes food to be sure it is visually appealing and of high quality.
Function/Duties of Position
Preparation/Cooking:
- Cooking and Coordination. Prepares food according to standardized menus/recipes as described by the production work schedule; may gather and combine ingredients required bystandardized recipes; washes slices chops grates stirs kneads measuresmixes and weighs food products; cooks foods by boiling grillingsteaming deep frying roasting or baking; cooks various foods such asmeats casseroles vegetables starches soups salads sandwiches quickbreads dressings sauces and gravies; prepares desserts such as cobblercakes from mixes pies donuts cookies bread custard and gelatins; usescommercial cooking equipment such as grills steam jacket kettle slicersmixers and choppers; adjusts recipes for larger quantities and makes recipe changes when necessary to obtain a better quality product; prepares food for distribution; plans cooking schedules to have food ready at serving timebut not too far in advance; records temperatures of food at serving time;follows HACCP standards
- Prepare food items for Patients Marquam Caf OHSU other retail outlets and catering according to standardized recipes and menus or by verbal instruction given by supervisors. Perform functions according to following procedures as listed: (1) miseenplace (put in place) all ingredients and supplies; (2) perform all required preparation; (3) cook ingredients using prescribed best method; (4) hold and serve at proper safe temperature; (5) chill as appropriate using correct food safety procedures; (6) reheat as necessary to the appropriate safe temperature; (7) properly label and date products to be stored in the various stages of production.
Food Safety & Sanitation:
- Ensure all foods including potentiallyhazardous foods are handled in a safe and proper manner according toFood and Nutrition Standard Operating Procedures (Hazard Analysis andCritical Control Points HACCP) OHSU Infection Control andMultnomah 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 100% of the time.
- CCPs include but are not limited to hand washing cooking cooling holding thawing temperature monitoring and crosscontamination. 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 threecompartment sink method. Maintain cleanliness of assigned work area and achieve a score of 90% or better on biannual Multnomah City health inspection. At minimum the last 15 minutes of each shift will be dedicated to cleaning sanitizing and sweeping assigned work area.
Other Duites as Applied
Required Qualifications
- An OR food handlers card or equivalent;AND
- Food Protection Manager Certification with 6 months of hire;AND
- Three years of cooking experience in an institution or commercial firm serving complete mealsOR
- An Associates degree in Food Service Management Foods and Hospitality Service or a directlyrelated field.
Preferred Qualifications
- High school diploma or GED certificate
- 5years cooking experience
Additional Details
Exposure to loud noise heat grease cold.
All are welcome
Employment Type
Full-Time
