Cook

CHI St. Anthony Hospital is a 25 bed licensed for 49 faith-based acute care level four trauma critical access hospital and healthcare campus serving the Pendleton Oregon area for more than 100 years. We are committed to the highest quality of patient care and safety; and to strengthening our community through wellness education. CHI St. Anthony Hospital is designed specifically to ensure that our physicians nurses and healthcare professionals can continue to provide extraordinary care for our patients. The 103000 square foot hospital features 4 operations rooms 11 emergency rooms 30 private patient rooms and the latest medical equipment. St. Anthony Hospital has plenty of room to grow as needed by the community and will continue to provide the safest quality of care possible. St. Anthony Hospital was also named one of the top patient experience hospitals in 2021. CHI St. Anthony is a member of CommonSpirit Health the largest not-for-profit health care system in the nation boasting an integrated network of top quality hospitals with physicians from the most prestigious medical schools and comprehensive outpatient services-all recognized for quality safety and service. To learn more go to www.sahpendleton.org

While you’re busy impacting the healthcare industry, we’ll take care of you with benefits that may include health/dental/vision, FSA, matching retirement plans, paid time off, tuition assistance, adoption assistance, and more!

Job Summary:

Prepares food for patients staff and visitors of the healthcare facility following safe cooking techniques. Prepares food for multiple therapeutic diets and complies with state and federal laws and regulations related to food preparation in a healthcare environment. Supports quality control measures such as recipe adherence and food quality consistency.

Essential Functions:

• Prepares and serves food within guidelines of menu and dietary requirements using required kitchen utensils and equipment such as slicers mixers ovens fryers steamers stove tops and grills etc. Modifies preparations to account for food allergies.
• Follows healthcare food service industry standards regulations guidelines and procedures including monitoring and maintaining food temperatures during cooking holding and storage processes. Avoids cross contamination of foods and adheres to personal hygiene requirements.
• Maintains labeling and storage of food equipment and machinery.
• Performs washing and cleaning duties to ensure sanitation and cleanliness in cooking and serving areas.

Required Education and Experience:

• High school diploma GED or equivalent combination of education and experience
• Two (2) years food service experience

Required Licensure and Certifications:

• Current  (within the last 12 months) ServSafe Allergen certification
• Current Food Handler certification within 30 days of hire; must be through ServSafe or as required by state or local health code