Dining - Cook AL

Omega Senior Living; Kearney (NE); On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

Health insurance

401k retirement plan

Company paid life insurance

Employee assistance program

AD&D insurance

Paid time off

Health, dental and vision insurance

Competitive pay

Omega recognition program

Employee referral program

Nest EggU budget planning

Job summary

Omega Senior Living in Kearney, NE seeks a cook to prepare meals according to the menu and assist with service. You will maintain clean production and service areas and support dietary requirements.

The role requires attention to portioning, safety, and sanitation, with opportunities to work across the kitchen team and participate in the Omega Dining standards.

Qualifications

• High school diploma or equivalent (minimum).
• 1–3 months related kitchen experience or training.
• Knowledge of special diets required.

Responsibilities

• Prepares all foods per menu in a sanitary manner under supervision.
• Ensures proper preparation, portioning, and serving per recipes.
• Maintains inventory of food and kitchen non-food items.
• Adheres to sanitation, safety, and cleaning schedules.
• Assists with meal service and supports Omega Dining standards.

Skills

Cooking

Leadership

Food safety knowledge

Menu adherence

Education

High school diploma or equivalent

Tools

Food handling license

Job description

Job Details: Job Location: Kearney, NE 68845, Position Type: Full-Time/Part-Time, Job Shift: Day Shift, Cook

Responsible for the preparation of meals from the menu plan and assist with meal service. Maintains cleanliness of production and service areas.

Essential Duties:

• Prepares all food according to the menu in a safe, sanitary manner under the direction of the supervisor. Support quality food service in accordance with Omega Dining standards within prescribed budgets.
• Ensures proper preparation, portioning, and serving of foods according to standardized recipes.
• Prepares quality food products according to standardized recipes and menus.
• Fulfills resident special meal requests and adheres to dietary requirements.
• Maintains proper inventory of food and kitchen related non-food items.
• Follows departmental procedures including sanitation, safety, and cleaning schedules.
• Follow proper cleaning procedures and storage of all dishes, utensils, and cooking equipment.
• Oversees proper food handling and utilization of all foods to prevent contamination, increase quality, and reduce cost.
• Cleans all food service equipment, kitchen, and food storage areas.

Benefits:

• Individualized Health Insurance plans to fit your budget and family’s needs.
• 401k Retirement Savings Plan
• COMPANY PAID Life Insurance
• COMPANY PAID Employee Assistance Program
• AD&D insurance
• Advance Pay- Don’t wait for payday, Treat yourself today! You DESERVE it!
• Paid Time Off
• Health, Dental and Vision Insurance
• Competitive Pay
• OMEGA recognition program
• Employee referral program
• Nest EggU- Budget assistance and retirement planning

Qualifications: Education:

• Must possess, as a minimum, a high school education or its equivalent.
• One to three months related experience and/or training; or equivalent combination of education and experience.
• Requires knowledge of special diets.

Experience:

• Obtain and hold any local or state required food handling/supervision/sanitation licenses and/or certifications.
• Prefer prior experience in a commercial kitchen as a line cook.

Specific Requirements:

• Must be able to cook a variety of foods in large quantities.
• Must possess the ability to make independent decisions when circumstances warrant such action.
• Must be knowledgeable of food procedures.
• Must possess leadership ability and willingness to work harmoniously with other personnel.
• Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties.
• Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food practices.