*Hiring Req 1FTE Evening* Cook

Provides courteous, friendly food service to a variety of user groups including employees, visitors, physicians, and patients. Primary focus will be on preparing hot and cold food items using a variety of prep and production cooking equipment, following scratch recipes and department specifications.  This position uses experience and knowledge of proper food handling techniques to prep items used in their area, to serve all food service guests and will be responsible to set up, stock, and clean service areas.

Providence caregivers are not simply valued – they’re invaluable. Join our team at Providence Oregon Regional Shared Services and thrive in our culture of patient-focused, whole-person care built on understanding, commitment, and mutual respect. Your voice matters here, because we know that to inspire and retain the best people, we must empower them.

Required Qualifications:

• Education to meet certification, license or registration requirement.
• Upon hire: National Food Handler Card - State County City Authority.
• 3 years working in a high volume, full service restaurant or institutional food service facility working in a production cooking capacity.
• 2 years experience working from scratch recipes and experience prepping and portioning items needed in the production process.
• Experience working successfully in a team environment to accomplish common goals.

Preferred Qualifications:

• 2 years experience assisting with recipe development and the creation of daily specials for all service/meal periods in a large food operation.
• 2 years experience using food production software (i.e. computrition), and ability to update recipes and production methods in the data base.
• 1 year experience as production 'lead' or experience working in other leadership capacity in a full service restaurant or large institutional food service facility.
• Experience in a USDA or HACCP production facility.
• Diversified cooking experience which includes any combination of the following positions: line/grill/broiler cook, production cook, soup or sauté cook (12-18 month formal culinary education may be substituted for part of this requirement).

Why Join Providence? 

Our best-in-class benefits are uniquely designed to support you and your family in staying well, growing professionally, and achieving financial security. We take care of you, so you can focus on delivering our Mission of caring for everyone, especially the most vulnerable in our communities.

At Providence, our strength lies in Our Promise of “Know me, care for me, ease my way.” Working at our family of organizations means that regardless of your role, we’ll walk alongside you in your career, supporting you so you can support others. We provide best-in-class benefits and we foster an inclusive workplace where diversity is valued, and everyone is essential, heard and respected. Together, our 120,000 caregivers (all employees) serve in over 50 hospitals, over 1,000 clinics and a full range of health and social services across Alaska, California, Montana, New Mexico, Oregon, Texas and Washington. As a comprehensive health care organization, we are serving more people, advancing best practices and continuing our more than 100-year tradition of serving the poor and vulnerable.

The amounts listed are the base pay range; additional compensation may be available for this role, such as shift differentials, standby/on-call, overtime, premiums, extra shift incentives, or bonus opportunities.

Providence offers a comprehensive benefits package including a retirement 401(k) Savings Plan with employer matching, health care benefits (medical, dental, vision), life insurance, disability insurance, time off benefits (paid parental leave, vacations, holidays, health issues), voluntary benefits, well-being resources and much more. Learn more at providence.jobs/benefits.