Cafe Station Cook - Casual - Days

Nebraska Methodist Hospital•Omaha, NE

16d•Onsite

About The Position

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 Women's Hospital Address: 707 N 190th Plaza - Elkhorn, NE Work Schedule: 8am to 2pm 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 Cafeteria Station Production Cook assists the Sous Chef in ensuring café menu cycles are produced in a timely manner. Prepares food for patients, visitors, and staff per daily menus.

Requirements

High School Diploma or General Educational Development ● (G.E.D) required
Minimum 4 years experience in restaurant, hotel or club as a line cook required. OR Minimum 4 years experience in healthcare or contract cooking required.
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, sautéing, and steaming and new station server equipment.
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.
Able to interact with customers in a warm and inviting manner.
Represent Dietary Department with our new look, uniforms and an emphasis on customer service.

Nice To Haves

Associates Degree preferred, preferably in Culinary. Some college preferred.
Certification in ServSafe Food Protection Manager preferred.
Skilled in Microsoft Office, including Word, Excel and Outlook preferred.

Responsibilities

Assists the Lead Line Production Cook/Team Leader 2 (at Women’s Hospital) with the daily operations of the Cafe Stations. Performs productivity audits and identifies any training needs to ensure consistent quality and productivity of Cafe Stations or assigned areas.
Prepares food for patients, visitors, and staff per daily menus, Café Stations, and production sheets by following recipes and using appropriate equipment to ensure Hazard Analysis and Critical Control Point (HACCP) guidelines are met.
Prepares Cafeteria orders according to recipes and special customer requests by following department standards and giving customer service.
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.
Assembles final plate presentation with an eye for detail by following Department guidelines to ensure customer satisfaction.
Interacts and supports patients, families, hospital staff, and Food Service team with Cafeteria orders and able to interact on a daily basis in a welcoming and professional manner to ensure excellent customer service.
Maintains a clean and sanitized work environment by following Department 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.
Performs other related duties as assigned by management, as in Room Service or with catered events on or off site.