Line Cook - Part Time - Rotating

Job Summary

Location: Methodist Hospital
Address: 8303 Dodge St. - Omaha, NE
Work Schedule: Casual position with variable workdays/hours.

Responsibilities

• Prepares food for patients, visitors, and staff per daily menus, Room Service tickets, and production sheets by following recipes and using appropriate equipment to ensure HACCP guidelines are met.
• Prepares Room Service orders according to recipes and special diets by precisely reading food production tickets to ensure food is prepared accurately and within a designated timeframe.
• 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.
• Prepares all food items for catering events by following catering requests and event specifications to ensure catering functions meet customer expectations.
• Assembles final plate presentation with an eye for detail by following Room Service guidelines to ensure patient satisfaction.
• Interacts and supports patients, families, hospital staff, and Food Service team with Room Service orders and/or questions on a daily basis in a welcoming and professional manner to ensure excellent customer service.
• Maintains a clean and sanitized work environment by following Room Service guidelines to ensure a proper environment for food preparation.
• 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.

Job Requirements

• High School diploma or GED required. Associates Degree in Culinary preferred, preferably in Culinary.
• 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.
• 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: Occasionally Performed (1%-33%).
• Crawling: Occasionally Performed (1%-33%).
• Kneeling: Occasionally Performed (1%-33%).
• Crouching: Frequently Performed (34%-66%).
• Keyboarding/typing: Frequently Performed (34%-66%).
• Sitting: Frequently Performed (34%-66%).
• Balancing: Frequently Performed (34%-66%).
• Carrying: Frequently Performed (34%-66%).
• Grasping: Frequently Performed (34%-66%).
• Lifting: Frequently Performed (34%-66%).
• Pulling/Pushing: Frequently Performed (34%-66%).
• Reaching: Frequently Performed (34%-66%).
• Repetitive Motions: Frequently Performed (34%-66%).
• Speaking/talking: Frequently Performed (34%-66%).
• Speaking/talking: Frequently Performed (34%-66%).
• Stooping/bending: Frequently Performed (34%-66%).
• Twisting: Frequently Performed (34%-66%).
• Hearing: Constantly Performed (67%-100%).
• Seeing/visual: Constantly Performed (67%-100%).
• Standing: Constantly Performed (67%-100%).
• Walking: Constantly Performed (67%-100%).

About the Role

Nebraska Methodist Health System focuses on providing exceptional care to the communities they serve and the people they employ. They believe in The Meaning of Care – a culture that sets them apart by helping families grow, conveying difficult diagnoses with compassion, going above and beyond for patient needs, and celebrating patient victories.

The organization offers competitive pay, excellent benefits, and a supportive work environment where all employees are valued. Employees are part of a team that makes a real difference in the communities they live and work in.

Benefits

Nebraska Methodist Health System provides competitive pay, excellent benefits, and a great work environment where all employees are valued!

Pay

Competitive pay is offered based on experience and qualifications.

Schedule

This is a casual position with variable workdays/hours.

Qualifications

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

Skills

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.

Equipment/Machinery/Tools

Mechanical moving parts/vibrations are present in the workplace.

Job Hazards

Physical hazards (noise, temperature, lighting, wet floors, outdoors, sharps) are present in the workplace.