Retail Cook 2

Retail Cook 2

US-OR-Portland

Requisition ID: 2026-40998
Position Category: Food/Nutrition
Job Type: AFSCME union represented
Position Type: Regular Full-Time
Posting Department: Food and Nutrition Department
Posting Salary Range: $25.38-$34.35
Posting FTE: 0.80
Posting Schedule: Thu, Fri, Sat, Sun
Posting Hours: 1pm-9:30pm on Thu & Fri, 9:30pm-6am on Sat & Sun
HR Mission: Healthcare
Drug Testable: Yes

Department Overview

The OHSU Catering Cook 2 produces high-quality meals, coordinates catering menu production, and oversees best practices in accordance with SERV Safe certification and safe food handling according to State and County health codes. This position also takes corrective action for any out of compliance occurrence. Responsible for working with catering clients in creating catering menus and writing up event information.

Cook 2’s are responsible for enforcing standards of cleaning kitchen area and equipment and helps to 
coordinate/direct efficient waste control and encourage composting program.

 

This role is expected to be mission oriented and be flexible to adjust to business demands and mission requirements. As the Catering Lead Cook, this position will require delegation of duties to other Cook 2’s, Cook 1’s, and Catering Specialists. Working together with the catering manager and office specialist for event planning and efficient catering systems. Recordkeeping of catering orders on shared x-drive and superior customer service and accountability to ensure the success of the catering program. 

Function/Duties of Position

Preparation & Cooking:

• Prepare food items for Retail Outlet according to standardized recipes and menus or by verbal instruction given by higher-level cooks or supervisors. Perform functions according to following procedures as listed:
  • mise-emplace (put in place) all ingredients and supplies; 
  •  perform all required preparation;
  • prepare ingredients using prescribed best method;
  • follows recipes and plating guides for all items served;
  • serves at proper safe temperature;
  • chills as appropriate using correct food safety procedures;
  • properly label and date products to be stored in the various stages of production.
• Any potential hazardous foods verified to be out of the time and temperature safety zone will be discarded and supervisor notified of corrective action 100% of the time.
• Visually inspects, selects and uses only food items of the highest quality in preparation of all assigned menu items. Reads and employs math skills to appropriately prepare items according to recipes. 
• Checks and controls the proper storage of products and utilizes portion control. 
• Must be cross trained in all stations for Retail Production.

Planning, Requisitioning and Preparation:

• This position must be able to maintain adequate products and supplies for retail food service operation, especially being prepared for the next days and coming events. 
• Requests needed products and supplies to be ordered; check supplies or food products delivered to insure they meet type, quantity, and quality specified, and checked for proper temperature safety standards. Assists in the production schedule and helps to oversee its completion.
• Keep records of amounts of foods prepared and leftovers to adjust production schedules

Other Duties as Assigned

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 meals OR
• An associate’s degree in food service management, Foods and Hospitality Service, or a directly related field.

Job Related Knowledge, Skills and Abilities

• Basic knowledge of therapeutic diets.
• Skill in checking trays to ensure diets have been accurately followed.
• Ability to participate in menu planning, recipe development, and testing.

Preferred Qualifications

• Additional Culinary classes taught by an Executive Chef.
• Advanced knife skills
• Advanced cooking methods
• Garde Manger preparation skills class or another approved program
• 1 year of on-demand/line cooking experience 
• Sustainable information class as taught by registered dietitian or other approved program Basic Culinary math class to provide conversion for recipes or other approved culinary math program Customer Service Training or another approved program

Additional Details

Employee will be subject to equipment noise and in a very active environment, will also be exposed to bleach and other sanitizing agents and cleaning chemicals occasionally, see msds sheets for specifics requirements. You will be exposed to smoke, steam vapors, and deep fryer exhaust.

Equal employment opportunity, including veterans and individuals with disabilities.

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