Food Service Worker II - Full Time - Days

Nebraska Methodist Hospital•Fremont, NE

4d•Onsite

About The Position

The Food Service Worker II will complete all duties and tasks of the Food Service I position. In addition, works primarily in the kitchen supporting the production of food products by accurately and efficiently preparing, portioning, cooking, and presenting a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner and Special/Catered Events.

Requirements

Some High School, High School Diploma or General Education Development (G.E.D.) preferred.
1-2 years related work experience required.
Able to read and follow written/verbal instructions.
Maintains a professional relationship with all coworkers, supervisors, managers, vendor representatives, customers and client representatives.
Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
Able to maintain a positive attitude.
Ability to communicate with co-workers and other departments with professionalism and respect
Maintains a professional relationship with all co-workers, supervisors, managers, customers, patients and residents.
Ability to provide clear directions and respond to patients, residents and employees.
Willingness to be open to learning and growing.
Maintains a positive attitude.
Must comply with any dress code requirements.
Must be able to work nights, weekends and some holidays.
Close vision, distance vision, peripheral vision, depth perception and the ability to focus, with or without correct lenses.
Significant walking or other means of mobility.
Ability to work in a standing position for long periods of time (up to 8 hours).
Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds.

Nice To Haves

2-3 years related work experience preferred.
Ability to use a computer preferred.
Basic food-handling skills preferred.

Responsibilities

Reads recipes and/or product directions.
Operates a variety of kitchen utensils to weigh, measure, mix, wash, peel, cut, grind, stir, strain, seasons and knead foodstuffs for cooking storing and storing.
Assists in the preparation of hot and/or cold foods, and properly stores food, utilizing knowledge of temperature requirements and spoilage.
Keeps records and requisition for supplies/equipment as needed.
May have basic cooking responsibilities, i.e. cook vegetables, chicken for salads.
May perform other duties and responsibilities as assigned.