Line Cook - Casual - Days

Methodist Health System; Omaha (NE); On-site; USD 30,000 - 45,000; Full time

Job summary

A leading healthcare provider in Omaha seeks a Line Cook to prepare food for patients and staff, ensuring compliance with health standards. This casual position, working primarily Monday to Friday, requires strong culinary skills and a commitment to quality service.

Qualifications

• Minimum 2 years food preparation experience in restaurant/hospital.
• Certification in ServSafe Food Protection Manager preferred.

Responsibilities

• Prepares food for patients and staff according to recipes.
• Maintains a clean work environment per HACCP guidelines.
• Assembles final plate presentations to ensure patient satisfaction.

Skills

Knowledge of food codes

Knowledge of recipes

Skilled in food production methods

Basic math skills

Strong verbal communication skills

Ability to follow instructions

Education

High School diploma or GED

Associates Degree in Culinary (preferred)

Job description

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 Corporate Offices

Address : 825 S 169th St. - Omaha, NE

Work Schedule : Mon-Fri 6am to 2 : 30pm as needed.

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.

The Line Cook is responsible for preparation and / or cooking of food for the cafeteria and Room Service within the hospital.

Responsibilities : Essential Functions

1. 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.

2. 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.

3. 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.

4. Prepares all food items for catering events by following catering requests and event specifications to ensure catering functions meet customer expectations.

5. Assembles final plate presentation with an eye for detail by following Room Service guidelines to ensure patient satisfaction.

6. 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.

7. Maintains a clean and sanitized work environment by following Room Service guidelines to ensure a proper environment for food preparation.

8. 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.

Schedule :

This is a casual position. Mon-Fri 6am to 2 : 30pm as needed.

Education

• High School diploma or GED required.
• Associates Degree preferred, preferably in Culinary.

Experience

• Minimum 2 years previous food preparation experience required, preferably in a restaurant, hotel or club environment as a line cook.
• Minimum 2 years experience in healthcare or contract cooking.

License / Certifications

• Certification in ServSafe Food Protection Manager preferred.

Skills / Knowledge / Abilities

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

Physical Requirements

Weight Demands

• Medium Work - Exerting up to 50 pounds of force.

Physical Activity

Not necessary for the position (0%) :

• Climbing
• Kneeling

Occasionally Performed (1%-33%) :

• Crouching
• Keyboarding / typing

Frequently Performed (34%-66%) :

• Carrying
• Grasping
• Lifting
• Pulling / Pushing
• Reaching
• Repetitive Motions
• Twisting

Constantly Performed (67%-100%) :

• Hearing
• Standing
• Walking

Not necessary for the position (0%) :

• Biological agents (primary airborne and blood born viruses) (Jobs with Patient contact) (BBF)
• Electrical Shock / Static
• Radiation Alpha, Beta and Gamma (particles such as X-ray, Cat Scan, Gamma Knife, etc)
• Radiation Non-Ionizing (Ultraviolet, visible light, infrared and microwaves that causes injuries to tissue or thermal or photochemical means)

Rare (1-33%) :

• Chemical agents (Toxic, Corrosive, Flammable, Latex)

Frequent (67%-100%) :

• Physical hazards (noise, temperature, lighting, wet floors, outdoors, sharps) (more than ordinary office environment)
• Equipment / Machinery / Tools
• Mechanical moving parts / vibrations

About Methodist :

Nebraska Methodist Health System is made up of four hospitals in Nebraska and southwest Iowa, more than 30 clinic locations, a nursing and allied health college, and a medical supply distributorship and central laundry facility. From the day Methodist Hospital was chartered in 1891, service to our communities has been a top priority. Financial assistance, health education, outreach to our diverse communities and populations, and other community benefit activities have always been central to our mission.

Nebraska Methodist Health System is an Affirmative Action / Equal Opportunity Employer and does not discriminate on the basis of race, color, religion, sex, age, national origin, disability, veteran status, sexual orientation, gender identity, or any other classification protected by Federal, state or local law.