Line Cook - Part Time

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

Location: Methodist Jennie Edmundson Hospital

Address: 933 E Pierce St.

- Council Bluffs, IA

Work Schedule: 6am to 2:30pm OR 10:30am to 8pm as needed with weekend availability required

Employment Type: This is a casual position. Casual employees work on an ‘as needed’ basis to meet the needs of the business. Workdays/hours will often vary from week to week.

Essential Functions

• 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 Hazard Analysis and Critical Control Point (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.

6am to 2:30pm OR 10:30am to 8pm as needed with weekend availability required

• High School diploma or GED required.
• Associates Degree 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 Serv Safe Food Protection Manager preferred.

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

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

Not applicable or not present for this position

• Biological agents (primary airborne and blood born viruses)…