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:

This position works at multiple locations.

Location: Methodist Hospital
Address: 8303 Dodge St. - Omaha, NE

Location: Methodist Corporate Offices
Address: 825 S 169th St. - Omaha, NE

Location: Methodist Women's Hospital
Address: 707 N 190th Plaza - Elkhorn, NE

Work Schedule: Full-time, 40 hours per week. This is a float position with no regularly assigned schedule. Hours and work locations will vary based on operational needs. The position is based at Methodist Hospital and will provide coverage at Methodist Corporate Offices and Methodist Women's Hospital as needed. Must be available to work weekends, holidays, and varying shifts.

The Float Cook assists the Sous Chef in ensuring café menu cycles are produced in a timely manner. Prepares food for patients, visitors, and staff per daily menus.

Responsibilities:

Essential Functions

1. 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.

2. 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.

3. 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.

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

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

6. 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.

7. Maintains a clean and sanitized work environment by following Room Service guidelines to ensure a proper environment for food preparation.

8. 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.

Schedule:

Full-time, 40 hours per week. This is a float position with no regularly assigned schedule. Hours and work locations will vary based on operational needs. The position is based at Methodist Hospital and will provide coverage at Methodist Corporate Offices and Methodist Women's Hospital as needed. Must be available to work weekends, holidays, and varying shifts.

Job Description:

Job Requirements

Education

• High School Diploma or General Educational Development ● (G.E.D) required
• Associates Degree preferred, preferably in Culinary.
• Some college preferred.

Experience

• Minimum 4 years experience in restaurant, hotel or club as a line cook required.

OR

• Minimum 4 years experience in healthcare or contract cooking required.

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 and new station server equipment.
• Skilled in Microsoft Office, including Word, Excel and Outlook preferred.
• Basic math skills required.
• Strong verbal