Cook

Hospital Cook position with varied schedule, 40 hours per week and varied shifts.

About the Role

The Hospital Cook is responsible for the safe, sanitary, and timely preparation of meals for patients, staff, and visitors in accordance with established standards, therapeutic diet requirements, and safety regulations. This includes preparing and serving meals for patients, cafeteria service, catering events, daycare meals, and staff/meeting functions. The Cook ensures food is prepared and presented according to recipes, temperature guidelines, and quality expectations while adhering to all safety, sanitation, and infection control protocols. The role requires efficiency, adaptability, and the ability to contribute to a collaborative, patient-centered food service environment.

Responsibilities

• Prepares hot and cold foods according to standardized recipes and production schedules.
• Ensures proper portion control and food presentation for all patient trays, cafeteria items, and catered functions.
• Adjusts recipes or preparation methods as needed based on available ingredients, patient needs, or service volumes, with approval from supervisor when necessary.
• Prepares therapeutic and modified consistency meals per diet office instructions, accurately following diet requirements.
• Follows all applicable food safety standards, including HACCP protocols, temperature logs, and safe food handling practices.
• Maintains cleanliness of food preparation areas, equipment, and utensils during and after use.
• Adheres to infection control procedures, including proper hand hygiene and prevention of cross-contamination.
• Ensures proper storage, labeling, and rotation of food items according to department policy and regulatory standards.
• Communicates effectively and respectfully with coworkers, supervisors, patients, and other departments.
• Collaborates with the kitchen team to ensure meal service is timely and efficient, adjusting tasks as needed to support service flow.
• Reports equipment malfunctions, food shortages, or unsafe conditions promptly to the appropriate supervisor.
• Accepts assignments from supervisors or shift leaders and adapts quickly to changes in workload or priorities.
• Maintains a calm and professional demeanor under pressure and during high-volume periods.
• Upholds patient confidentiality and demonstrates empathy and respect toward all individuals.
• Demonstrates punctuality and dependability; adheres to scheduled shifts and break times.
• Takes initiative in identifying and performing cleaning and prep tasks during downtime.
• Practices cost-conscious behavior by minimizing waste and using supplies efficiently.
• Supports the hospital mission, vision, values, policies, and procedures.
• Participates in required education for DNV programs as applicable to position.
• Performs other related duties as assigned.

Requirements

• Must be able to speak and write English and demonstrate basic math skills.
• State of Oregon, Department of Health issued Food Handler's License (Cooks working in the daycare kitchen require enrollment in Oregon State CBR).
• Previous scratch cooking experience is required; a thorough understanding of weights and measures and food science.
• Ability to work with culturally diverse population.

Preferred Qualifications

• Graduate from culinary school.
• Diploma or certificate from a culinary school.
• Cooking experience in quantity foodservice.

Skills & Equipment

Proficiency with the following equipment and tools is required:

• Dish machine, coffee maker, point of sale system, food chopper, salamander, turbo chef, flame and flat top grill
• Steam jacketed kettle, tilt skillet, microwave oven, mixer, meat slicer, various choppers
• Steamer oven, combi-oven, convection oven, grill, knives, can opener, toaster
• Walk-in, reach-in, carts, trays, proofer, steam tables, blender

Physical Requirements

The physical and sensory functions described below are essential to the successful performance of this position. In accordance with the Americans with Disabilities Act (ADA), reasonable accommodations may be made to enable qualified individuals with disabilities to perform these essential functions.

• Sufficient auditory ability to detect and respond to various sounds, including alarms and verbal communication.
• Clear and effective communication and ability to interact with patients, families, and healthcare team members.
• Visual acuity for observing working conditions, reading documentation and monitors, and distinguishing colors for clinical purposes.
• Tactile perception for assessing physical characteristics such as temperature, size, shape, or texture.
• Motor coordination for reaching, grasping, handling, and performing fine motor tasks necessary for food service equipment and procedures.
• Occasional stooping, kneeling, crouching, or crawling when cleaning or accessing equipment.
• Continuous walking and standing throughout the shift.
• Ability to lift up to 50 pounds independently.
• Frequent pushing, pulling, carrying, or repositioning of objects weighing up to 25 pounds.

Working Conditions

• Primarily indoor healthcare environment, such as a hospital kitchen.
• Exposure to variable indoor temperatures, including refrigerator and freezer temperatures.
• Exposure to extreme temperatures of equipment, food, and water.
• Exposure to infectious and contagious diseases, hazardous materials, cooking, and medical equipment.
• Fast-paced and unpredictable environment requiring quick response to changing circumstances, including high-pressure or emergency situations.
• Multiple simultaneous demands and varying levels of noise due to kitchen and medical equipment, staff activity, and patient needs.

Benefits

• Employer-paid medical, dental, and vision benefits for employee and dependents.

Pay

$18.44 - $28.25 per hour.