Cook/Food Service Worker Part-Time Western Nebraska Veterans' Home Scottsbluff

State of Nebraska•Scottsbluff, NE

13d•Onsite

About The Position

This position performs skilled work in the preparation and service of food while maintaining kitchen sanitation. The role involves preparing, seasoning, cooking, and baking food items according to menus, special dietary or nutritional restrictions, and the number of portions to be served. It also includes training food service staff in food preparation, serving, dishwashing, cleaning, and routine equipment maintenance. The Cook/Food Service Worker is responsible for cleaning and maintaining kitchen equipment, overseeing food service staff in cleaning kitchen or dining areas, and maintaining kitchen and dining room records.

Requirements

Coursework, training and/or experience in food preparation, baking and/or kitchen operations in the food service industry or related field.
Must be at least 18 years of age.
Knowledge of kitchen and dining room safety practices.
Knowledge of special diets provided by the facility.
Knowledge of recipes and cooking techniques for the preparation of meats, vegetables, soups, salads and baked goods.
Knowledge of facility food preparation schedules.
Knowledge of food sanitation practices.
Knowledge of the proper handling and processing of a variety of vegetables and fruits.
Knowledge of kitchen safety practices.
Knowledge of kitchen equipment and utensils.
Knowledge of facility standards and procedures for the cleaning of dishes, utensils, equipment and facilities.
Knowledge of facility specific security and emergency procedures.
Ability to communicate effectively with facility residents, patients, members, inmates, and co-workers.
Ability to train lower level food service staff in all aspects of kitchen and dining room operations.
Ability to prepare the most complex or difficult recipes.
Ability to safely use sharp, heavy or hot kitchen equipment, utensils or supplies.
Ability to understand and enforce rules governing the conduct of inmates.
Ability to train and supervise in all aspects of kitchen and dining room operations.
Ability to alter menus to accommodate needs and food stuffs on hand.
Ability to keep records.
Ability to follow instructions.
Ability to tolerate high temperature and high humidity.
Ability to bend, stoop, lift and carry food items, equipment and supplies.

Responsibilities

Prepare, season, cook, and bake food items according to menus, special dietary or nutritional restrictions, and number of portions to be served.
Train food service staff in the preparation of simple foods/snacks and in the serving of food, and in dishwashing, cleaning, and routine equipment maintenance.
Clean and maintain kitchen equipment.
Oversee food service staff in the cleaning of kitchen or dining areas.
Maintain kitchen and dining room records.