Caring Food Service Specialist - Rotating Shifts

Sioux Center Health; Creighton (NE); On-site; USD 23,000 - 29,000; Full time

Job summary

Avera Creighton Care Center is seeking a dedicated kitchen helper to support light food preparation, plating, and kitchen sanitation. The role involves rotating shifts including days, evenings, nights, weekends, and holidays, with a compensation range of $17.50 to $21.50 per hour.

You will work as part of a multidisciplinary team, handling food storage, stock rotation, and basic meal service to patients, with emphasis on safety, quality, and efficiency.

Qualifications

• The individual must be able to work the hours specified and perform each essential job function satisfactorily, including the ability to communicate effectively with others.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

Responsibilities

• Prepare food items for assigned area.
• Meet standards established by Leader for food preparation, quality, sanitation, and efficiency.
• Make recommendations to Leader for all menus.
• Complete daily assigned cleaning in accordance with approved standards.
• Stocks refrigerator, storerooms, work areas with appropriate labeling and dating procedures, food temperature record keeping, breaking down boxes.
• May operate dish machine, garbage disposal, steam tables, coffee makers, toasters, food processor, espresso machine, and coffee grinder. Induction ranges.
• Serves meals/beverages with attention to temperature maintenance.

Skills

Communication

Education

High School or GED Equivalent

Resident Dining Feeding Assistant Program - Avera

Six months related experience and/or training

Job description

Avera Creighton Care Center is seeking a dedicated kitchen helper to support light food preparation, plating, and kitchen sanitation. The role involves rotating shifts including days, evenings, nights, weekends, and holidays, with a compensation range of $17.50 to $21.50 per hour.

You will work as part of a multidisciplinary team, handling food storage, stock rotation, and basic meal service to patients, with emphasis on safety, quality, and efficiency.