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  • ID
    #46117229
  • Salary
    TBD
  • Source
    Nebraska Methodist Health System
  • Date
    2022-09-30
  • Deadline
    2022-11-28

Food Service Cook

Nebraska, Fremont, 68025 Fremont USA
 
Full-time

Vacancy expired!

Purpose of Job

The Line Cook will accurately and efficiently prepare, portion, cook and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner and Special/Catered Events. In the long term care setting, responsibilities include assisting service in the dining room. In the retail setting, will assist in the setup and serving of food from counters and steam tables, retail operation, including setup, maintaining supplies and products, and assisting in cleanup and closedown.

Job Requirements

Education

High School Diploma or General Education Development (G.E.D.) preferred.

License/Certifications

Experience

Prior meal preparation or cooking.

Skills

Maintains a professional relationship with all coworkers, supervisors, managers, vendor representatives, customers, client representatives, patients and residents.

Presents self in a highly professional manner to others and understands that honesty and ethics are essential.

Able to maintain a positive attitude.

Ability to communicate with co-workers and other departments with professionalism and respect.

Ability to use a computer and employ basic math skills.

Requires familiarity of kitchen equipment.

Must be able to read and follow a recipe unsupervised.

Applies some advanced cooking skills.

Extensive working knowledge of food preparation.

May adapt procedures, tools, equipment and techniques to meet the requirements of the position.

Knowledge of basic operating equipment.

Essential Job Functions

Essential Functions I

Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.

Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.

Intermediate to advanced knife skills required.

Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.

May clean and sanitize work stations and equipment.

Attends all allergy and foodborne illness in-service training.

Participates in regular safety meetings, safety training and hazard assessments.

May receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.

May perform other duties and responsibilities as assigned.

Essential Functions II

Participates in mandatory in-services and/or CE programs as mandated by policies and procedures/external agencies and as directed by management.

Follows and understands the mission, vision, core values Living Our Values, and company policies/procedures.

Other duties as assigned.

Vacancy expired!

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