Line Cook - Full Time - Evenings

Why work for Nebraska Methodist Health System?
At Nebraska Methodist Health System, we focus on providing exceptional care to the communities we serve and people we employ. We call it The Meaning of Care – a culture that has and will continue to set us apart. It’s helping families grow by making each delivery special, conveying a difficult diagnosis with a compassionate touch, going above and beyond for a patient’s needs, or giving a high five when a patient beats a disease or conquers a personal health challenge. We offer competitive pay, excellent benefits and a great work environment where all employees are valued! Most importantly, our employees are part of a team that makes a real difference in the communities we live and work in.

Job Summary:

Responsibilities:

Essential Functions

1. Assists the Lead Line Production Cook/Team Leader 2 (at Women’s Hospital) with the daily operations of the Cafe Stations. Performs productivity audits and identifies any training needs to ensure consistent quality and productivity of Cafe Stations or assigned areas.

2. Prepares food for patients, visitors, and staff per daily menus, Café Stations, and production sheets by following recipes and using appropriate equipment to ensure Hazard Analysis and Critical Control Point (HACCP) guidelines are met.

3. Prepares Cafeteria orders according to recipes and special customer requests by following department standards and giving customer service.

4. Prepares and supports cafeteria meals by preparing line item meals according to recipe guidelines and menu selections to ensure food is prepared accurately and within a designated timeframe.

5. Assembles final plate presentation with an eye for detail by following Department guidelines to ensure customer satisfaction.

6. Interacts and supports patients, families, hospital staff, and Food Service team with Cafeteria orders and able to interact on a daily basis in a welcoming and professional manner to ensure excellent customer service.

7. Maintains a clean and sanitized work environment by following Department guidelines to ensure a proper environment for food preparation.

8. Prepares ingredients for use per departmental standards as planned in cycle and Room Service menus by reading and understanding recipes and gathering necessary ingredients to ensure minimal interruption to service.

9. Performs other related duties as assigned by management, as in Room Service or with catered events on or off site.
 

Schedule:

Wed-Sat 2pm to 12:30am 

Job Description:

Job Requirements

Education

• High School diploma or GED required.
• Associates Degree preferred, preferably in Culinary.

Experience

• Minimum 2 years previous food preparation experience required, preferably in a restaurant, hotel or club environment as a line cook.

​OR

• Minimum 2 years experience in healthcare or contract cooking.

License/Certifications

• Certification in ServSafe Food Protection Manager preferred.

Skills/Knowledge/Abilities

• Knowledge of all applicable food codes and regulations, including Hazard Analysis and Critical Control Point (HACCP) required.
• Knowledge of recipes and special diets required.
• Skilled in various food production methods required, including baking, frying, grilling/charbroiling, sautéing, and steaming.
• Basic math skills required.
• Strong verbal communication skills for positive interaction with staff and customers required.
• Able to read, write, and carry out oral and written instructions with accuracy and efficiency required.

Physical Requirements

Weight Demands

• Medium Work - Exerting up to 50 pounds of force.

Physical Activity

Not necessary for the position (0%):

• Climbing
• Crawling
• Kneeling

Occasionally Performed (1%-33%):

• Crouching
• Keyboarding/typing
• Sitting

Frequently Performed (34%-66%):

• Balancing
• Carrying
• Distinguish colors
• Grasping
• Lifting
• Pulling/Pushing
• Reaching
• Repetitive Motions
• Speaking/talking
• Stooping/bending
• Twisting

Constantly Performed (67%-100%):

• Hearing
• Seeing/visual
• Standing
• Walking

Job Hazards

Not necessary for the position (0%):

• Biological agents (primary airborne and blood born viruses) (Jobs with Patient contact) (BBF)
• Explosives (pressurized gas)
• Electrical Shock/Static
• Radiation Alpha, Beta and Gamma (particles such as X-ray, Cat Scan, Gamma Knife, etc)
• Radiation Non-Ionizing (Ultraviolet, visible light, infrared and microwaves that causes injuries to tissue or thermal or photochemical means)

Rare (1-33%):

• Chemical agents (Toxic, Corrosive, Flammable, Latex)

Frequent (67%-100%):

• Physical hazards (noise, temperature, lighting, wet floors, outdoors, sharps) (more than ordinary office environment)
• Equipment/Machinery/Tools
• Mechanical moving parts/vibrations

About Methodist:

Nebraska Methodist Health System is made up of four hospitals in Nebraska and southwest Iowa, more than 30 clinic locations, a nursing and allied health college, and a medical supply distributorship and central laundry facility. From the day Methodist Hospital was chartered in 1891, service to our communities has been a top priority. Financial assistance, health education, outreach to our diverse communities and populations, and other community benefit activities have always been central to our mission.

Nebraska Methodist Health System is an Affirmative Action/Equal Opportunity Employer and does not discriminate on the basis of race, color, religion, sex, age, national origin, disability, veteran status, sexual orientation, gender identity, or any other classification protected by Federal, state or local law.