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Line Production Cook

Methodist Health System Omaha, NE
  • Purpose of Job
    • The Line Cook is responsible for preparation and/or cooking of food for the cafeteria and Room Service within the hospital.
  • Job Requirements
    • 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.
      • OR
      • 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, sautéing, 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
        • Crawling
        • Kneeling
      • Occasionally Performed (1%-33%):
        • Crouching
        • Keyboarding/typing
        • Sitting
      • Frequently Performed (34%-66%):
        • Balancing
        • Carrying
        • Distinguish colors
        • Fingering/Touching
        • Grasping
        • Lifting
        • Pulling/Pushing
        • Reaching
        • Repetitive Motions
        • Speaking/talking
        • Stooping/bending
        • Twisting
      • Constantly Performed (67%-100%):
        • Hearing
        • Seeing/visual
        • Standing
        • Walking

    • Job Hazards
      • Not necessary for the position (0%):
        • Biological agents (primary air born and blood born viruses) (Jobs with Patient contact) (BBF)
        • Explosives (pressurized gas)
        • 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
  • Essential Job Functions
    • Essential Functions I

      • 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.

      • 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.

      • 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.

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

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

      • 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.

      • Maintains a clean and sanitized work environment by following Room Service 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.

    • Essential Functions II

      • Participates in mandatory in-services and/or CE programs as mandated by policies and procedures/external agencies and as directed by management.

      • Follows and understands the mission, vision, core values, Employee Standards of Behavior and company policies/procedures.

      • Other duties as assigned.

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