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Providence Health & Services Cook - Prep/Grill in Portland, Oregon


Providence is calling a Cook Prep, Grill - Cafeteria (1.0 FTE, Rotating/Variable) to Providence St. Vincent Medical Center in Portland , OR.

Apply today! Applicants that meet qualifications will receive a text message with some additional questions from our Modern Hire system.

We are seeking a Cook Prep, Grill - Cafeteria that will must provide a high level of customer service for patients, family members, volunteers, physicians and staff. The Service Excellence Standards of Behavior guidelines must be adhered to at all times. Must have comprehensive knowledge of, and be compliant with, specified regulatory requirements, and food safety and sanitation regulations for food service in a health care environment. Proper sanitation procedures and practices must be following to assure the cleanliness and sanitation of ware-washing, service-ware, equipment in the work area. Adhere to County/State Health department, hospital, and department standards, policies and procedures at all times. Prepares food items from scratch following recipes and department specifications. Retail and Patient grill cook /prep cook need to customize individual items according to customer and/or patient requests/ therapeutic diets. Primary focus is preparing high quality; flavorful hot and cold food items served and presented attractively using a variety of preparation and production cooking equipment. Position uses experience and knowledge of proper food handling techniques to prep items and to serve all food service guests. Position is responsible to set up, stock, and clean service areas.

In this position, you will have the following responsibilities:

  • Meet the Service Excellence Standards of Behaviors. Interactions and interpersonal relations with the public, fellow employees, supervisors, and other department employees are positive/professional at all time, regardless of situation

  • Report to work as scheduled and on time per hospital policy

  • Maintain confidentiality of all information per policy

  • Support and contribute to effective safety and risk management efforts by adhering to policies and procedures, maintaining a safe environment, promoting accident prevention, and identifying and reporting potential liabilities

  • Seek ways to improve quality of service provided and shares ideas with management

  • Ability to work on their feet for long periods without sitting

  • Attend departmental meetings and in-services per policy

  • Prepare, produce and portion large quantities of products, entrées, starches, vegetables, sauces, sandwiches, fried items, specialty features, and salads on a daily basis from a large cycle menu

  • Assure adequate product is available at service times. Prepping and producing additional product as needed, while maintaining food cost, quality, freshness, presentation and food safety objectives while minimizing waste and over production

  • Serve on-line as appropriate and batch cook as needed producing various menu items, anticipating cooking and finishing off lead times for highly fluctuating volumes

  • Service and present food in an attractive manner

  • Prepare fresh high quality food in a timely manner

  • Prepare customized individual plates/orders according to customer preferences, preparing both hot and cold menu selections

  • Read and follow recipes as directed by department standards

  • Be able to trouble shoot food product and recipe issues. Must interpret and anticipate potential problems or errors and work with their immediate supervisor to find appropriate solutions.

  • Daily and consistently organize, stocks, labels and dates all stored items

  • Constantly clean, sanitize food areas, cart and equipment including production, service and all appropriate storage areas

  • Maintain a clean, orderly and sanitary workspace at all times

  • Ensure food is kept at proper temperatures and temperatures are recorded consistently and rotated as per department standards and FIFO principles are followed

  • Work with and handling food and supplies in a manner, which ensures customers are not exposed to food borne illness

  • Effectively use all production and prep equipment in a safe manner


Required q ualifications for this position includes:

  • High school diploma -OR- equivalent

  • Valid Oregon Food Handlers Certificate -OR- ServSafe Certification at the time of hire

  • Two (2) years of experience working in a high volume, full service restaurant or institutional food service facility working in a prep cook/ grill cook capacity where at least 2 of the 3 major meal periods

  • One (1) year of experience working from recipes and experience prepping and portioning items needed in the production process

Preferred q ualifications for this position includes:

  • Twelve (12) months of formal culinary education/degree

  • ServSafe certification

  • Diversified cooking experience, which includes any combination of the following positions: line/grill/broiler/catering cook, hot and cold prep and production

  • Experience in a United States Department of Agriculture (USDA) or Hazard analysis and critical control points (HACCP) production facility

  • Healthcare food service experience using therapeutic diets

  • Experience developing recipes and creating daily menu specials in a large scale restaurant or commercial food service facility

About Providence in Oregon

As the largest healthcare system and largest private employer in Oregon, Providence offers exceptional work environments and unparalleled career opportunities.

The Providence Experience begins each time our patients or their families have an encounter with a Providence team member and continues throughout their visit or stay. Whether you provide direct or indirect patient care, we want our patients to feel that they are in a welcoming place where they can be comfortable and free from anxiety. Our employees create the Providence Experience through simple, caring behaviors such as acknowledging and welcoming each visitor, introducing ourselves and Providence, addressing people by name, providing the duration of estimated wait times and updating frequently if timelines change, explaining situations in a way that puts patients at ease, carefully listening to their concerns, and always thanking people for trusting Providence for their healthcare needs. At Providence, our quality vision is simple,

"Providence will provide the best care and service to every person, every time."

Providence is consistently ranked among the top 100 companies to work for in Oregon. It is also home to two of our award-winning Magnet medical centers. Providence hospitals and clinics are located in numerous areas, ranging from the Columbia Gorge to the wine country to sunny southern Oregon to charming coastal communities to the urban setting of Portland. If you want a vibrant lifestyle while working with a team highly committed to the art of healing, choose from our many options in Oregon.

We offer comprehensive, best-in-class benefits to our caregivers. For more information, visit

Our Mission

As expressions of God’s healing love, witnessed through the ministry of Jesus, we are steadfast in serving all, especially those who are poor and vulnerable.

About Us

Providence is a comprehensive not-for-profit network of hospitals, care centers, health plans, physicians, clinics, home health care and services continuing a more than 100-year tradition of serving the poor and vulnerable. Providence is proud to be an Equal Opportunity Employer. Providence does not discriminate on the basis of race, color, gender, disability, veteran, military status, religion, age, creed, national origin, sexual identity or expression, sexual orientation, marital status, genetic information, or any other basis prohibited by local, state, or federal law.

Schedule: Full-time

Shift: Variable

Job Category: Cook/Chef

Location: Oregon-Portland

Req ID: 301045