Food Service Worker/Cook Norfolk Regional Center

State of Nebraska•Norfolk, NE

5d•Onsite

About The Position

Norfolk Regional Center is seeking a dependable Food Service Worker/Cook to support cafeteria operations and prepare and serve nutritious, high-quality meals to patients. The role includes serving meals, maintaining a clean and organized cafeteria, following food safety and sanitation standards, and providing friendly, professional customer service. The worker independently manages daily cafeteria operations during assigned shifts and works with a healthcare food service team, often with minimal supervision. The schedule alternates weekly between 5:30 a.m.–2:00 p.m. eight-hour shifts and 5:30 a.m.–4:00 p.m. ten-hour shifts; schedule details will be discussed during the interview. Pay is $18.478 per hour, plus a $3.00-per-hour facility differential and a shift differential for eligible evening hours.

Requirements

Coursework, training, and/or experience in food preparation, baking, and/or kitchen operations in the food service industry or a related field.
Must be at least 19 years of age.
Must be able to stand for four hours.
Must be able to lift up to 40 pounds.
Must be able to work weekends and holidays.
Knowledge of food safety, sanitation standards, and safe food handling practices.
Ability to prioritize tasks and work efficiently with minimal supervision.
Ability to maintain a clean, safe, and organized environment.
Ability to communicate effectively and work collaboratively.

Nice To Haves

Experience in an institutional cafeteria, such as a hospital, behavioral health facility, long-term care facility, school, correctional facility, or other large-scale food service operation.
Experience with food safety, sanitation practices, special diets, and maintaining efficient cafeteria operations.
Knowledge of commercial and institutional cafeteria operations, including food preparation, cooking, and meal production.

Responsibilities

Dish up and serve meals, including meals that meet special diet requirements.
Independently manage daily cafeteria operations during assigned shifts.
Maintain a clean, organized, safe, and sanitary work area.
Wash dishes, cookware, and kitchen equipment.
Follow food safety, sanitation, and infection control procedures.
Prepare and cook meals in accordance with recipes, menus, production schedules, and special diet requirements under doctor orders.
Store, organize, and handle food supplies properly.
Operate kitchen equipment safely, including sharp, hot, and heavy equipment.
Communicate effectively with patients, coworkers, and supervisors.
Work collaboratively with the healthcare food service team.