Cook

Cook At Providence Portland Medical Center

Provides courteous, friendly food service to a variety of user groups including employees, visitors, physicians, and patients. Primary focus will be on preparing hot and cold food items using a variety of prep and production cooking equipment, following scratch recipes and department specifications. This position uses experience and knowledge of proper food handling techniques to prep items used in their area, to serve all food service guests and will be responsible to set up, stock, and clean service areas.

Providence caregivers are not simply valued they're invaluable. Join our team at Providence Portland Medical Center and thrive in our culture of patient-focused, whole-person care built on understanding, commitment, and mutual respect. Your voice matters here, because we know that to inspire and retain the best people, we must empower them.

Required Qualifications:

• Education to meet certification, license or registration requirement
• National Food Handler Card - State County City Authority upon hire
• National ServSafe Manager Certification - National Restaurant Association within 6 months of hire
• 3 years of working in a high volume, full service restaurant or institutional food service facility working in a production cooking capacity
• 2 years of experience working from scratch recipes and experience prepping and portioning items needed in the production process.
• Experience working successfully in a team environment to accomplish common goals

Preferred Qualifications:

• 2 years of experience assisting with recipe development and the creation of daily specials for all service/meal periods in a large food operation.
• 2 years of experience using food production software (i.e. computrition), and ability to update recipes and production methods in the data base
• 1 year of experience as production 'lead' or experience working in other leadership capacity in a full service restaurant or large institutional food service facility.
• Experience in a USDA or HACCP production facility.
• Diversified cooking experience which includes any combination of the following positions: line/grill/broiler cook, production cook, soup or saut cook (12-18 month formal culinary education may be substituted for part of this requirement)

Our best-in-class benefits are uniquely designed to support you and your family in staying well, growing professionally, and achieving financial security. We take care of you, so you can focus on delivering our Mission of caring for everyone, especially the most vulnerable in our communities.

Accepting a new position at another facility that is part of the Providence family of organizations may change your current benefits. Changes in benefits, including paid time-off, happen for various reasons. These reasons can include changes of Legal Employer, FTE, Union, location, time-off plan policies, availability of health and welfare benefit plan offerings, and other various reasons.