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

Job Posting: Food Service Cook Part-Time Western Nebraska Veterans' Home Scottsbluff (Evergreen) (Open)

This position performs skilled work in the preparation and service of food while maintaining kitchen sanitation. Wages: $21.478/hour (Base rate $18.478 + $3 differential for every hour worked) Part-Time Available, Set Schedule, Work Every Other Weekend, Must be able to work 8-Hour Shifts; Shifts are dependent on current vacancies Day Shift Hours 4:30 a.m. - 1:00pm / Evening Shift Hours - 11:00 a.m. to 7:30 p.m.

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.

Minimum Qualifications: Coursework, training and/or experience in food preparation, baking and/or kitchen operations in the food service industry or related field.

Other: Must be at least 18 years of age. A pre-employment background check and drug screen are required.

Knowledge of: kitchen and dining room safety practices; special diets provided by the facility; recipes and cooking techniques for the preparation of meats, vegetables, soups, salads and baked goods; facility food preparation schedules; food sanitation practices; the proper handling and processing of a variety of vegetables and fruits; kitchen safety practices; kitchen equipment and utensils; facility standards and procedures for the cleaning of dishes, utensils, equipment and facilities; facility specific security and emergency procedures.

Ability to: communicate effectively with facility residents, patients, members, inmates, and co-workers; train lower level food service staff in all aspects of kitchen and dining room operations; prepare the most complex or difficult recipes; safely use sharp, heavy or hot kitchen equipment, utensils or supplies; understand and enforce rules governing the conduct of inmates; train and supervise in all aspects of kitchen and dining room operations; alter menus to accommodate needs and food stuff s on hand; keep records; follow instructions; tolerate high temperature and high humidity; bend, stoop, lift and carry food items, equipment and supplies.

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