REQ-94276 Cook-Non Exempt-SR 17

The COOK prepares food for distribution to institutional wards or food service tray-lines.  Employees create recipes and develop and cook individual menu items in a volume dining or food service facility.

Employees assign and review work of lower-level staff, residents, clients, inmates, students, and/or other individuals.  Employees monitor quality, time, storage, handling, and temperature of food for food safety consistent with state and federal guidelines.  Provide training in cooking methods and procedures.  Some employees participate with a supervisor in planning menus, developing, and testing recipes.  Some employees may help load food or deliver food when needed.  Employees in this class provide information to management concerning dietary restrictions, food quantity/quality, and other kitchen/unit needs.  Employees may assist supervisor by monitoring budget to stay within allocated expenditures.

Ensure the various dietary needs of clients, patients, students, and inmates are met to adhere to specific nutritional requirements and dietary needs.  Employees monitor and review prescribed dietary orders.  Follows portion control guidelines. 

Cooking:  Prepares foods according to standardized menus and recipes or verbal instructions given by supervisor.  Gathers and combines ingredients required by standardized recipes.  Monitors and records the standardized temperature of food from delivery to service.  Monitors and records food waste.  Boils, grills, steams, deep fries, roasts, or bakes food.  Cooks breakfasts, lunches, and/or dinners according to the dietary guidelines.  Uses commercial cooking equipment such as grills, steam-jacket kettle, slicers, mixers, and choppers.  Turns on grills, ovens, warmers, and steamers.  Arranges food in an attractive manner.  Keeps food adequately stocked in tray-line.

Supervision:  Train, oversee, supervises, and assigns work to lower level staff and clients.

Cleaning Functions:  Keeps work area in sanitary condition at all times.  Cleans equipment, cooking tools, and surfaces.  Stores food according to county, state, and federal regulations.  

Miscellaneous:  Instructs and provides assistance to lower level staff, residents, or students in preparing a variety of foods; washing dishes, pots and pans, and cooking utensils; mopping floors; and washing walls. Take inventory, rotate inventory, and may place orders.  Some employees may help load food trays on trucks or tray carts and deliver trays to institutional cottages.

How to apply:

Apply on our Website:

https://oregon.wd5.myworkdayjobs.com/SOR_External_Career_Site

• Complete the online application

• Attach resume

PRE-EMPLOYMENT CHECKS

If you are offered employment, the offer will be contingent upon the outcome of an abuse check, criminal records check and driving records check, and the information shall be shared with the Oregon Health Authority (OHA), Office of Human Resources (OHR). Any criminal or founded abuse history will be reviewed and could result in the withdrawal of the offer or termination of employment.

Candidates who are offered employment at the Oregon State Hospital must satisfactorily pass a pre-employment drug test.