Food Service Cook Norfolk Veterans

Overview

Job Posting: JR Food Service Cook (Full-Time) - Norfolk Veterans Home (Open)

Location:

Norfolk, NE

Hiring Agency:
Veterans Affairs - Agency 28

Hiring Rate: $18.071/hr

Full Time:
Hours are 9:00 a.m. to 5:30 p.m. with every other weekend rotation.

Rate of Pay: $21.071/hr ($18.071/hr + $3/hr for every hour worked) plus applicable shift differential.

Work under the general supervision of the Food Service Director. Primary functions may include: performing skilled work in the preparation and serving of food; overseeing food preparation, serving, and maintenance of kitchen sanitation by staff; or serving as a lead worker assigning and monitoring the work of Food Service Assistant positions. Positions follow established procedures and policies. Decisions are operational relating to training and monitoring in food handling, serving, and cleaning of dining and food prep areas.

• Responsible for the preparation of healthy and delicious meals served at Norfolk Veterans' Home.
• Perform skilled work in the preparation and serving of food; oversee food preparation, serving, and maintenance of kitchen sanitation by staff; or serve as a lead worker assigning and monitoring the work of Food Service Assistant positions.
• Operate under established procedures and policies and address training and monitoring in food handling, serving, and cleaning of dining and food prep areas.

Minimum Qualifications:
Coursework, training and/or experience in food preparation, baking and/or kitchen operations in the food service industry or related field.

KNOWLEDGE OF:
Kitchen and dining room safety practices; special diets provided by the facility; recipes and cooking techniques for meats, vegetables, soups, salads and banked goods; facility food preparation schedules; food sanitation practices; proper handling and processing of vegetables and fruits; kitchen safety practices; kitchen equipment and utensils; facility standards and procedures for the cleaning of dishes, utensils, equipment and facilities; facility-specific security and emergency procedures.

ABILITY TO:
Communicate effectively with facility members and staff; prepare recipes; safely use sharp, heavy or hot equipment, utensils or supplies; train and supervise in all aspects of kitchen and dining room operations; alter menus to accommodate needs and foods on hand; follow instructions; tolerate high temperatures and high humidity; bend, stoop, lift and carry food items, equipment and supplies.

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