Why work for Nebraska Methodist Health System?
At Nebraska Methodist Health System, we focus on providing exceptional care to the communities we serve and people we employ. We call it The Meaning of Care – a culture that has and will continue to set us apart. It’s helping families grow by making each delivery special, conveying a difficult diagnosis with a compassionate touch, going above and beyond for a patient’s needs, or giving a high five when a patient beats a disease or conquers a personal health challenge. We offer competitive pay, excellent benefits and a great work environment where all employees are valued! Most importantly, our employees are part of a team that makes a real difference in the communities we live and work in.

Job Summary:

Location: Methodist Jennie Edmundson Hospital
Address: 933 E Pierce St. - Council Bluffs, IA

Work Schedule: 6am to 2:30pm OR 10:30am to 8pm as needed with weekend availability required

This is a casual position. Casual employees work on an ‘as needed’ basis to meet the needs of the business. Workdays/hours will often vary from week to week.

The Line Cook is responsible for preparation and/or cooking of food for the cafeteria and Room Service within the hospital.

Responsibilities:

Essential Functions

1. Prepares assigned work area by conducting pre-service quality checks on temperatures, food quality, and cleanliness of the assembly area to ensure the area is ready for the service of meals.

2. Maintains adequate level of food and supplies for appropriate service by ensuring par levels in food service area are met and maintained.

3. Serves and prepares food for patients, visitors, and staff by following room service order requests and customer requests to ensure accurate and correct meals are delivered to patients and visitors within established timeframes.

4. Follows proper food handling procedures and complies with quality performance standards to ensure a safe and sanitary environment.

5. Operates food service equipment by following manufacturer and department procedures to ensure proper operation and maintenance of equipment is maintained.

6. Washes dishes, glassware, flatware, pots, and/or pans by following department policies and procedures to ensure all equipment is clean and sanitized.

7. Stores clean dishes, utensils, and cooking equipment in proper areas by following departmental policies and procedures to ensure a safe, clean, sanitary and organized environment.

Schedule:

6am to 2:30pm OR 10:30am to 8pm as needed with weekend availability required

Job Description:

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
• 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 airborne 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

About Methodist:

Nebraska Methodist Health System is made up of four hospitals in Nebraska and southwest Iowa, more than 30 clinic locations, a nursing and allied health college, and a medical supply distributorship and central laundry facility. From the day Methodist Hospital was chartered in 1891, service to our communities has been a top priority. Financial assistance, health education, outreach to our diverse communities and populations, and other community benefit activities have always been central to our mission.

Nebraska Methodist Health System is an Affirmative Action/Equal Opportunity Employer and does not discriminate on the basis of race, color, religion, sex, age, national origin, disability, veteran status, sexual orientation, gender identity, or any other classification protected by Federal, state or local law.