A cook 2 prepares and cooks individual menu items and meals on a 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, French toast, and hash browns and toast; cleans, cuts, and chops vegetables and fruits; slices meats, cheeses, and breads; 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.
As the state's only health and research university, OHSU brings together patient care, research, education of the next generation of health care providers and scientists and community service to improve the health and well-being of all Oregonians.The university is a conduit for learning for more than 2,800 students, providing training to interns, residents and fellows in postgraduate medical and research. It is the only place in Oregon that grants doctoral degrees in medicine, dentistry and nursing. OHSU cares for more than 251,000 patients each year from around the region and takes a leadership role in contributing to solutions involving the health of the state and the nation, such as health care access and transparency, ethics and workforce shortage. Beyond providing critical health care services, quality education and cutting-edge research, OHSU also is a key economic and social force in the Northwest. With an annual operating budget of $2.06 billion and more than 14,000 employees, OHSU is Portland?s largest employer. Its size contributes to its ability to provide... many services and community support activities not found anywhere else in Oregon. For more information visit http://www.ohsu.edu/xd/about/index.cfm