Cook

The Cook is responsible for preparing, cooking, and serving high-quality meals in accordance with prescribed menus, dietary guidelines, and physician-ordered nutritional requirements. This position ensures that all food is prepared safely, attractively, and on schedule to support patient care, staff, and visitor meal service. The Cook follows standardized recipes, portion controls, and sanitation practices to maintain compliance with regulatory standards, including health codes and hospital policies. In collaboration with the Food & Nutrition Services Manager and Clinical Dietitian team, the Cook contributes to a positive patient and customer experience by supporting therapeutic diets, maintaining kitchen cleanliness, and ensuring food quality and consistency across all meal periods.

Qualifications:

• High school diploma or GED equivalent required.
• Food Handler Certification from an approved OHA source required.
• Formal training or coursework in culinary arts, institutional food preparation, or nutrition preferred.
• Cooking experience in a healthcare, institutional, or large-volume food service setting preferred.
• Experience with therapeutic or modified diets (e.

g., diabetic, low sodium, renal) desired.

Primary Duties and Responsibilities:

Prepares and cooks regular and modified meals in accordance with planned menus schedules and standardized recipes to ensure quality, flavor, and presentation standards are met. Makes only authorized menu substitutions. Adheres to prescribed diets and provider-ordered meal modifications and restrictions, in collaboration with the Clinical Dietitian and Diet Clerk, accurately preparing therapeutic and texture-modified diets (e.g., diabetic, low-sodium, pureed, etc.). Portions and serves food in accordance with dietary specifications, minimizing waste and maintaining consistency in portion control. Operates and maintains kitchen equipment safely and properly, reporting malfunctions and maintenance needs promptly. Monitors food temperatures during preparation, holding, and service to ensure compliance with food safety guidelines. Collaborates with the Food Service Workers and Diet Clerks to ensure timely service to patients, staff, and visitors by setting up, serving, and replenishing food on the patient tray lines, cafeteria tray lines, and catering events as assigned. Follows safe food handling and storage procedures to maintain compliance with hospital, state, and federal infection control regulations. Cleans and sanitizes work areas, utensils, work surfaces, storage areas, and equipment in accordance with hospital and health department standards, maintaining a clean and organized kitchen and dining environment throughout scheduled shifts. Assists with inventory management by receiving, labeling, rotating, and storing food and supplies upon delivery, verifying accuracy of shipments and deliveries, and notifying the Manager/Supervisor of shortages or needed supplies. Participates in quality assurance and regulatory compliance activities, including maintaining temperature, sanitation, safety, and food waste logs and contributing to departmental meetings/huddles. Report food safety or patient care concerns to the supervisor promptly. Enhances the overall patient and customer experience by preparing and presenting high-quality meals that meet dietary requirements, supporting timely meal service, and demonstrating courtesy and professionalism to patients, staff, and visitors. Flexibility to work various shifts, including weekends and holidays, to meet patient care needs; performs other duties as assigned.

Skills and Abilities:

Knowledge of basic cooking techniques and principles. Knowledge of safe food handling, storage and sanitation practices. Knowledge of special diets (e.g., diabetic, low-sodium, renal, pureed) and ability to follow prescribed modifications. Ability to prepare, cook, and present a variety of foods according to standardized recipes, menus, and dietary requirements. Strong attention to detail with accuracy in portioning, following recipes, and adhering to dietary and safety standards. Ability to manage time, including planning and organizing work to meet meal schedules and service demands. Ability to work effectively in a team environment with Cooks, Food Services Workers, Diet Clerks, and other clinical personnel. Ability to follow infection control protocols, including proper personal and hand hygiene and use of personal protective equipment (PPE). Skilled in using commercial kitchen equipment safely and efficiently. Skilled in customer service, demonstrating courtesy, professionalism, and responsiveness to enhance the overall experience for patients, staff, and visitors.

Physical Demands and Work Environment:

Frequently required to stand, walk, bend, reach, and lift throughout the shift. Must be able to lift, carry, push, or pull up to 25-35 pounds routinely, and occasionally up to 50 pounds with assistance. Manual dexterity required for handling food, utensils, trays, and operating kitchen equipment (mixers, slicers, ovens, dish machines, etc.). Ability to perform repetitive motions associated with chopping, mixing, cooking, and tray assembly. Visual and auditory ability needed to safely prepare food, monitor cooking equipment, and communicate with staff. Must tolerate temperature changes from hot cooking areas and cooler storage/refrigeration areas. Occasional exposure to blood, body fluids or tissue, communicable diseases, chemicals, including but not limited to sticks or cuts by needles and other sharp items. Employee eligible for Hepatitis B Vaccination if desired. Must be able to perform the essential functions of the job with or without reasonable accommodation. Expectations for

All Employees:

Support the organization's mission, vision and values by adhering to the behavioral standards of Grande Ronde Hospital. Comply with all laws and regulations affecting Grande Ronde Hospital. Be familiar with and adhere to the Personnel Policy Manual and the Code of Conduct and support the Grande Ronde Hospital Compliance Program. Effective communication skills and the ability work effectively with people from various backgrounds are critical.

Shift Details:

7:00 am to 3:30 pm M-F with occasional weekends Need customer focused skilled cook to provide meals in cafe at Grande Ronde Hospital. Good knife skills, solid culinary skills and a great team player is required. Previous restaurant/hotel experience desired but not required.

Compensation:

$20.00-$27.55 Benefits Health Insurance Vision Insurance Dental Insurance Flexible Spending Account (FSA and Health Savings Account (HSA) Options 401K Plan with Roth Options 401K 3% employer match and a 2% base non-elective employer contribution Eligibility for company-paid benefits such as life insurance and long-term disability, subject to applicable waiting periods Option to elect Supplemental employee, spouse, and child life insurance Paid Time Off (PTO) Access to the

Employee Assistance Program Discounts:

available for meals in the cafeteria and over-the-counter pharmacy items

Exercise/Fitness Facility:

access to the Rehab Therapy Fitness Center for the employee and dependents

Mission:

Grande Ronde Hospital and Clinics will ensure access to high quality, cost-effective health care in a safe and customer-friendly environment for all those in need of our services.

Vision:

Quality health care is our mission. Patients are our passion.

Values:

Creativity, Compassion, Collaboration, Credibility Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.