Patient Line Cook/Saute Cook

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Job Field: Government Jobs
Location: PORTLAND, WA
Salary: $-
Job Type: Part Time

JOB SUMMARY:

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 <td align="left">Patient Line Cook/Saute Cook Department Patient Food Service Location OHS 3A15 Work Unit Description Work Schedule, Hours, FTE, Salary Range This is a relief position. 0.003 FTE; Schedule: Varies; all hours, all days; Salary range: $14.57 - $19.64/hour; Location: Marquam Hill. Functions/Duties of Position A patient line cook 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. Job Requirements Required: Three (3) years or 36 Months Cooking Experience. Good understanding of Math, Customer service, Cleanliness and Food handling skills. Food handlers Card or Servsafe certificate. Preferred: AAS in Food Service Management, Foods and Hospitality Service, Culinary training or other similar degree. Five (5) years Cooking Experience. Additional Details Exposure to loud noise, heat, grease, cold. Continuous standing, moving, bending, walking, lifting up to 50 pounds, pulli </td>
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Patient Line Cook/Saute Cook