Line Production Cook

Fremont Area Medical Center

  • Omaha, NE
  • Permanent
  • Full-time
  • 2 months ago
Purpose of Job

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 prefered, preferably in Culinary.

Experience

2 years previous food preparation experience required, preferably in a restaurant or hotel environment.

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. 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.

Fremont Area Medical Center

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