Cook I Full Time 8.0 (Finance)Location: Lewis & Clark Middle Reports To: Director of Nutrition ServicesWork Schedule/FLSA Status: Hiring for the 2020 - 2021 school year Daytime Hours, Monday through Friday 8.0 scheduled hours per day; 6:00 a.m. to 2:30 p.m. Non-exempt, Full-Time position with benefits Salary grade 57I Position Purpose: Primary responsibilities include assisting with the production coordination of the areas assigned, setting individual work schedules to assure task completion at designated times, assumes the role of Production Chief when needed, and provides leadership in maintaining an efficient, clean and pleasant kitchen/serving environment. Includes assisting with the preparation and serving of quality meals to students and staff, cleaning and sanitation of equipment, rotating food stock and supplies, and providing superior customer service. Essential Performance Responsibilities Inspects and monitors the quality and aesthetic appeal of product output. Maintains information on production record, Hazard Analysis & Critical Control Points (HACCP) records and other required reports. Ensures food products are properly prepared and attractively served. Assists in training new kitchen staff. Assist with preparation, service, and storage of food. Assist with dishmachine as needed. Working with and understanding a diverse student population. Serves as a positive role model. Ability to recognize a "reimbursable" meal. Must follow and maintain required food safety, cleaning and sanitation procedures. Follow Hazard Analysis and Critical Control Points (HACCP) procedures. Must practice good hygiene habits. Demonstrate proficiency of the English language to read and communicate with others. Demonstrate proficiency of basic math skills (add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals), as well as counting money. Ability to operate food service equipment in a safe manner. Ability to follow oral and written instructions. Ability to receive and process verbal information as well as respond to nonverbal sounds. Successful completion of the Douglas County Food Handler's Certification within the first 30 days of employment, scoring 80% or above, before attending the kitchen training class. Ability to maintain current Douglas County Food Handler's Certification. Successful completion of the Recipe & Production Chief, and Kitchen Assistant training programs. Additional Duties Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.Knowledge, Skills, and Abilities: High School diploma or equivalent required. Previous food service experience; minimum of 3-5 years food preparation experience, preferred. Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume and distance. Must demonstrate excellent attendance and work record. Practical working knowledge of food safety practices and procedures. Ability to maintain current Douglas County Food Handler's Certification. Sensitivity and ability to interact with students, co-workers, teachers, administrators, other staff, and parents of other cultures and backgrounds. Excellent organizational skills, demonstrated ability to handle multiple projects with strong attention to detail. The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators and the community. Knowledge of OPS's mission, purpose, goals and the role of every employee in achieving each of them. Equipment:This position may require the ability to use a variety of office equipment including a computer, and automated record keeping software. This position may require the ability to use commercial kitchen equipment such as: ovens, steamers, hot holding cabinets, blenders, food processors, mixers, slicers, can openers, peelers, knives, scales, and thermometers. Must always comply with OPS's guidelines for equipment use.Travel: Local travel will be required.Physical and Mental Demands, Work Hazards: Must be able to respond rapidly in emergency situations. Must have organization, time management, communication, and interpersonal skills. Work in an office environment, school buildings and warehouse setting Ability to lift, move and reposition objects and materials-frequently exerting force equal to lifting fifty (50) pounds. Physical Demand Classifications:Rarely - 1-5% of the time, in an 8 hour dayOccasionally - 6-33% of the time, in an 8 hour dayFrequently - 34-66% of the time, in an 8 hour dayContinuously - 67-100% of the time, in an 8 hour dayEssential Functions: STANDING: (Remaining on one's feet in an upright position without walking)Occasionally: When preparing food including: cutting fruit; shredding cheese. When cleaning dishes. When working as the cashier. Floor mat available in the at the cashier area and at the sink area. WALKING: - (Moving about on foot. It requires 3 consecutive steps to be considered walking) Occasionally: Moving throughout the kitchen area; accessing food from the storeroom; accessing food in the refrigerator; accessing food in the freezer area. Surface includes linoleum and tile. There may be times when portions of the kitchen floor could be wet. SITTING: (Remaining in a seated position with hips and knees bent to some extent and buttocks resting on a surface) Rarely: Using the computer to review inventory, ordering items, and communicating electronically as needed. LIFTING: (Raising or lowering an object from one level to another.) Occasionally: Handling cases of food products. Cases may be staged on the floor level of the storage room. Cases may be moved to the kitchen area or products placed on shelves. Some examples include: Weight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Oranges, Rate: 12 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Baked Beans, Rate: 13 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Ketchup Pouches, Rate: 12 cases per shiftWeight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Apples, Rate: 16 cases per shiftWeight: 36 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Chicken Paddies, Rate: 3 x shiftWeight: 48 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x monthWeight: 32 lb. Level: 8" (case handle) to 34" (counter height)Item: Case of Milk Cartons (50 cartons), Rate: 16 cases per shift CARRYING: (Transporting an object over a distance through walking) Rarely: Moving cases from the cart to the counter height. See examples of products above. PUSHING/PULLING: (Exerting force upon an object so that the object moves away from the Force) Occasionally: Moving a cart with cases of food products to the kitchen; to the refrigerator; to the freezer. Distance up to 15-20'. Handle Height at 35". Force 25-30 l
Oct 17, 2020
Full time
Cook I Full Time 8.0 (Finance)Location: Lewis & Clark Middle Reports To: Director of Nutrition ServicesWork Schedule/FLSA Status: Hiring for the 2020 - 2021 school year Daytime Hours, Monday through Friday 8.0 scheduled hours per day; 6:00 a.m. to 2:30 p.m. Non-exempt, Full-Time position with benefits Salary grade 57I Position Purpose: Primary responsibilities include assisting with the production coordination of the areas assigned, setting individual work schedules to assure task completion at designated times, assumes the role of Production Chief when needed, and provides leadership in maintaining an efficient, clean and pleasant kitchen/serving environment. Includes assisting with the preparation and serving of quality meals to students and staff, cleaning and sanitation of equipment, rotating food stock and supplies, and providing superior customer service. Essential Performance Responsibilities Inspects and monitors the quality and aesthetic appeal of product output. Maintains information on production record, Hazard Analysis & Critical Control Points (HACCP) records and other required reports. Ensures food products are properly prepared and attractively served. Assists in training new kitchen staff. Assist with preparation, service, and storage of food. Assist with dishmachine as needed. Working with and understanding a diverse student population. Serves as a positive role model. Ability to recognize a "reimbursable" meal. Must follow and maintain required food safety, cleaning and sanitation procedures. Follow Hazard Analysis and Critical Control Points (HACCP) procedures. Must practice good hygiene habits. Demonstrate proficiency of the English language to read and communicate with others. Demonstrate proficiency of basic math skills (add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals), as well as counting money. Ability to operate food service equipment in a safe manner. Ability to follow oral and written instructions. Ability to receive and process verbal information as well as respond to nonverbal sounds. Successful completion of the Douglas County Food Handler's Certification within the first 30 days of employment, scoring 80% or above, before attending the kitchen training class. Ability to maintain current Douglas County Food Handler's Certification. Successful completion of the Recipe & Production Chief, and Kitchen Assistant training programs. Additional Duties Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.Knowledge, Skills, and Abilities: High School diploma or equivalent required. Previous food service experience; minimum of 3-5 years food preparation experience, preferred. Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume and distance. Must demonstrate excellent attendance and work record. Practical working knowledge of food safety practices and procedures. Ability to maintain current Douglas County Food Handler's Certification. Sensitivity and ability to interact with students, co-workers, teachers, administrators, other staff, and parents of other cultures and backgrounds. Excellent organizational skills, demonstrated ability to handle multiple projects with strong attention to detail. The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators and the community. Knowledge of OPS's mission, purpose, goals and the role of every employee in achieving each of them. Equipment:This position may require the ability to use a variety of office equipment including a computer, and automated record keeping software. This position may require the ability to use commercial kitchen equipment such as: ovens, steamers, hot holding cabinets, blenders, food processors, mixers, slicers, can openers, peelers, knives, scales, and thermometers. Must always comply with OPS's guidelines for equipment use.Travel: Local travel will be required.Physical and Mental Demands, Work Hazards: Must be able to respond rapidly in emergency situations. Must have organization, time management, communication, and interpersonal skills. Work in an office environment, school buildings and warehouse setting Ability to lift, move and reposition objects and materials-frequently exerting force equal to lifting fifty (50) pounds. Physical Demand Classifications:Rarely - 1-5% of the time, in an 8 hour dayOccasionally - 6-33% of the time, in an 8 hour dayFrequently - 34-66% of the time, in an 8 hour dayContinuously - 67-100% of the time, in an 8 hour dayEssential Functions: STANDING: (Remaining on one's feet in an upright position without walking)Occasionally: When preparing food including: cutting fruit; shredding cheese. When cleaning dishes. When working as the cashier. Floor mat available in the at the cashier area and at the sink area. WALKING: - (Moving about on foot. It requires 3 consecutive steps to be considered walking) Occasionally: Moving throughout the kitchen area; accessing food from the storeroom; accessing food in the refrigerator; accessing food in the freezer area. Surface includes linoleum and tile. There may be times when portions of the kitchen floor could be wet. SITTING: (Remaining in a seated position with hips and knees bent to some extent and buttocks resting on a surface) Rarely: Using the computer to review inventory, ordering items, and communicating electronically as needed. LIFTING: (Raising or lowering an object from one level to another.) Occasionally: Handling cases of food products. Cases may be staged on the floor level of the storage room. Cases may be moved to the kitchen area or products placed on shelves. Some examples include: Weight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Oranges, Rate: 12 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Baked Beans, Rate: 13 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Ketchup Pouches, Rate: 12 cases per shiftWeight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Apples, Rate: 16 cases per shiftWeight: 36 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Chicken Paddies, Rate: 3 x shiftWeight: 48 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x monthWeight: 32 lb. Level: 8" (case handle) to 34" (counter height)Item: Case of Milk Cartons (50 cartons), Rate: 16 cases per shift CARRYING: (Transporting an object over a distance through walking) Rarely: Moving cases from the cart to the counter height. See examples of products above. PUSHING/PULLING: (Exerting force upon an object so that the object moves away from the Force) Occasionally: Moving a cart with cases of food products to the kitchen; to the refrigerator; to the freezer. Distance up to 15-20'. Handle Height at 35". Force 25-30 l
Cook - Omaha, 24 hours per week, day shift (Finance) JOB DESCRIPTIONJob Title: Cook Job Code: 880136 Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for safe, accurate and consistent preparation of food (approximately 250 patients and residents, 350+ employees, and 100 off-site meals at Lincoln campus or 110 patients and 250+ employees at Omaha campus). Work requires walking, stooping, lifting up to 50 pounds, and standing. Work requires alternate weekends and holidays. Area is frequently hot, humid, and slippery. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions, and adapt quantity of ingredients as needed. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Coordinates preparation of breakfast, lunch, and dinner food items in required amounts. Coordinates flow of work to meet documented meal schedules. Documents over and under production quantities on production sheets, inputs data into computer. Prepares food according to recipes and production sheets per department policy. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/ customer care. Follows instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Organizes, cleans, and sanitizes equipment and work area according to established guidelines. Attends mandatory in-services according to established departmental guidelines. Maintains a safe environment for the department. Handles and operates necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. Communicates product needs and concerns to supervisor. Attends non-mandatory inservices. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 30 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam and wet floors.QUALIFICATIONS (Education/training and/or Experience) High School equivalency preferred. Two years work experience in institutional food service setting required. Six months education and training in quantity food preparation and diet therapy desirable. Must have ability to produce standardized food products. Must possess ability to follow written and verbal instructions. Computer skills preferred. Current Prep/CookFood Handler permit if required by the county. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.
Oct 17, 2020
Full time
Cook - Omaha, 24 hours per week, day shift (Finance) JOB DESCRIPTIONJob Title: Cook Job Code: 880136 Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for safe, accurate and consistent preparation of food (approximately 250 patients and residents, 350+ employees, and 100 off-site meals at Lincoln campus or 110 patients and 250+ employees at Omaha campus). Work requires walking, stooping, lifting up to 50 pounds, and standing. Work requires alternate weekends and holidays. Area is frequently hot, humid, and slippery. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions, and adapt quantity of ingredients as needed. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Coordinates preparation of breakfast, lunch, and dinner food items in required amounts. Coordinates flow of work to meet documented meal schedules. Documents over and under production quantities on production sheets, inputs data into computer. Prepares food according to recipes and production sheets per department policy. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/ customer care. Follows instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Organizes, cleans, and sanitizes equipment and work area according to established guidelines. Attends mandatory in-services according to established departmental guidelines. Maintains a safe environment for the department. Handles and operates necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. Communicates product needs and concerns to supervisor. Attends non-mandatory inservices. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 30 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam and wet floors.QUALIFICATIONS (Education/training and/or Experience) High School equivalency preferred. Two years work experience in institutional food service setting required. Six months education and training in quantity food preparation and diet therapy desirable. Must have ability to produce standardized food products. Must possess ability to follow written and verbal instructions. Computer skills preferred. Current Prep/CookFood Handler permit if required by the county. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.
Cook (part-time, (4:30am-1:00pm or 11:30a-8:00pm-every other S/SN) (Finance) ABHM American Baptist Homes of the Midwest Cook (part-time, 4:30am-1:00pm or 11:30a-8:00pm (every other Saturday/Sunday) Bring your experience and skills to a welcoming community that fosters respect, dignity, inclusion and professionalism! Maple Crest Health Center is looking for a talented Prep Cook (part- time) to join our dedicated team. If you have a passion to help others, Maple Crest provides a caring environment where the quality of your heart is as valued as the quality of your work. As a Prep Cook at Maple Crest, you will help create high-quality meals and an exceptional dining experience by assisting with meal preparation (preparing and serving attractive, and nutritious meals) to the residents, families and staff consistent with regulations, policies and procedures. You will also assist with food preparation of meals for meetings and special events, ensure cleaning and sanitizing of equipment and kitchen work area, and assist in inventory and storage food and supplies. Other duties as assigned. Job Requirements: Culinary degree preferred. Pastry or baking experience required. Minimum 2 years food preparation as a Cook or Prep Cook required; nursing home or hospital experience is a plus. Must have general knowledge of recipes, special diets and kitchen ordering process. Must have knowledge of state and federal food-handling regulations (ServSafe certification) preferred . Ability to demonstrate positive attitude, patience, emotional maturity to effectively communicate and interact with residents, families and co-workers. About Maple Crest Health Center: Maple Crest Health Center has been proudly serving Omaha's seniors in the Benson and surrounding areas for more than 70 years. During our long history we have provided seniors with long-term care, short-term rehabilitation and memory care, balanced with supportive health care services, a tradition that continues. We encourage you to come work alongside compassionate professionals who care as much as you do. An ABHM Community: Maple Crest Health Center is an American Baptist Homes of the Midwest community, promoting diversity, faith, collaboration and community in all we do. We are an AA/EEO Employer and a drug-free workplace. All qualified applicants receive equal consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status or any other characteristic protected by law. Apply Online Today For more information, or to apply now, you must go to the website below. Please DO NOT email your resume to us as we only accept applications through our website.
Oct 17, 2020
Full time
Cook (part-time, (4:30am-1:00pm or 11:30a-8:00pm-every other S/SN) (Finance) ABHM American Baptist Homes of the Midwest Cook (part-time, 4:30am-1:00pm or 11:30a-8:00pm (every other Saturday/Sunday) Bring your experience and skills to a welcoming community that fosters respect, dignity, inclusion and professionalism! Maple Crest Health Center is looking for a talented Prep Cook (part- time) to join our dedicated team. If you have a passion to help others, Maple Crest provides a caring environment where the quality of your heart is as valued as the quality of your work. As a Prep Cook at Maple Crest, you will help create high-quality meals and an exceptional dining experience by assisting with meal preparation (preparing and serving attractive, and nutritious meals) to the residents, families and staff consistent with regulations, policies and procedures. You will also assist with food preparation of meals for meetings and special events, ensure cleaning and sanitizing of equipment and kitchen work area, and assist in inventory and storage food and supplies. Other duties as assigned. Job Requirements: Culinary degree preferred. Pastry or baking experience required. Minimum 2 years food preparation as a Cook or Prep Cook required; nursing home or hospital experience is a plus. Must have general knowledge of recipes, special diets and kitchen ordering process. Must have knowledge of state and federal food-handling regulations (ServSafe certification) preferred . Ability to demonstrate positive attitude, patience, emotional maturity to effectively communicate and interact with residents, families and co-workers. About Maple Crest Health Center: Maple Crest Health Center has been proudly serving Omaha's seniors in the Benson and surrounding areas for more than 70 years. During our long history we have provided seniors with long-term care, short-term rehabilitation and memory care, balanced with supportive health care services, a tradition that continues. We encourage you to come work alongside compassionate professionals who care as much as you do. An ABHM Community: Maple Crest Health Center is an American Baptist Homes of the Midwest community, promoting diversity, faith, collaboration and community in all we do. We are an AA/EEO Employer and a drug-free workplace. All qualified applicants receive equal consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status or any other characteristic protected by law. Apply Online Today For more information, or to apply now, you must go to the website below. Please DO NOT email your resume to us as we only accept applications through our website.
Food Service Assistant - Omaha, 12 hours per week, evenings (Finance) JOB DESCRIPTIONJob Title: Food Service Assistant Job Code: 880149 Immediate Supervisor: Food Service Director Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for the assembly and delivery of food, including meal trays and evening snacks to residents and patients. Responsible for cleaning dishes, work areas and dining room. Lincoln serves meals to residents in Nebraska Room. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions. Work schedule requires alternate weekends and holidays. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Prepares and delivers floor stock according to established par levels to nursing unit kitchenettes. Prepares and delivers nutritionally pre-determined sack meals and snacks to appropriate refrigerators. Performs and documents temperatures and sanitation checklists for unit food storage areas. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/customer care. Serves patients on trayline, dining room and patient care areas according to their diet orders and food preferences. Takes instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Cleans and sanitizes dishes, pots and pans, food contact surfaces and floors according to guidelines. Attends all mandatory education programs on a yearly basis according to department standards. Sets up assigned trayline position according to guidelines. Maintains and assures a safe environment for the department. Handles and operates all necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. NONESSENTIAL FUNCTIONS Attends non-mandatory in-services. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 75 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods of up to 1 hour. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam, and wet floors.QUALIFICATIONS (Education/training and/or Experience) Must possess basic reading, writing and math skills and have ability to follow written and/or oral instructions. High school equivalency preferred. Lincoln Campus: Current Prep/Cook Food Handler's Permit required. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.
Oct 17, 2020
Full time
Food Service Assistant - Omaha, 12 hours per week, evenings (Finance) JOB DESCRIPTIONJob Title: Food Service Assistant Job Code: 880149 Immediate Supervisor: Food Service Director Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for the assembly and delivery of food, including meal trays and evening snacks to residents and patients. Responsible for cleaning dishes, work areas and dining room. Lincoln serves meals to residents in Nebraska Room. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions. Work schedule requires alternate weekends and holidays. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Prepares and delivers floor stock according to established par levels to nursing unit kitchenettes. Prepares and delivers nutritionally pre-determined sack meals and snacks to appropriate refrigerators. Performs and documents temperatures and sanitation checklists for unit food storage areas. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/customer care. Serves patients on trayline, dining room and patient care areas according to their diet orders and food preferences. Takes instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Cleans and sanitizes dishes, pots and pans, food contact surfaces and floors according to guidelines. Attends all mandatory education programs on a yearly basis according to department standards. Sets up assigned trayline position according to guidelines. Maintains and assures a safe environment for the department. Handles and operates all necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. NONESSENTIAL FUNCTIONS Attends non-mandatory in-services. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 75 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods of up to 1 hour. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam, and wet floors.QUALIFICATIONS (Education/training and/or Experience) Must possess basic reading, writing and math skills and have ability to follow written and/or oral instructions. High school equivalency preferred. Lincoln Campus: Current Prep/Cook Food Handler's Permit required. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.
Food Service Assistant - Omaha, 20 hours per week, evenings (Finance) JOB DESCRIPTIONJob Title: Food Service Assistant Job Code: 880149 Immediate Supervisor: Food Service Director Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for the assembly and delivery of food, including meal trays and evening snacks to residents and patients. Responsible for cleaning dishes, work areas and dining room. Lincoln serves meals to residents in Nebraska Room. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions. Work schedule requires alternate weekends and holidays. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Prepares and delivers floor stock according to established par levels to nursing unit kitchenettes. Prepares and delivers nutritionally pre-determined sack meals and snacks to appropriate refrigerators. Performs and documents temperatures and sanitation checklists for unit food storage areas. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/customer care. Serves patients on trayline, dining room and patient care areas according to their diet orders and food preferences. Takes instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Cleans and sanitizes dishes, pots and pans, food contact surfaces and floors according to guidelines. Attends all mandatory education programs on a yearly basis according to department standards. Sets up assigned trayline position according to guidelines. Maintains and assures a safe environment for the department. Handles and operates all necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. NONESSENTIAL FUNCTIONS Attends non-mandatory in-services. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 75 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods of up to 1 hour. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam, and wet floors.QUALIFICATIONS (Education/training and/or Experience) Must possess basic reading, writing and math skills and have ability to follow written and/or oral instructions. High school equivalency preferred. Lincoln Campus: Current Prep/Cook Food Handler's Permit required. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.
Oct 17, 2020
Full time
Food Service Assistant - Omaha, 20 hours per week, evenings (Finance) JOB DESCRIPTIONJob Title: Food Service Assistant Job Code: 880149 Immediate Supervisor: Food Service Director Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for the assembly and delivery of food, including meal trays and evening snacks to residents and patients. Responsible for cleaning dishes, work areas and dining room. Lincoln serves meals to residents in Nebraska Room. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions. Work schedule requires alternate weekends and holidays. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Prepares and delivers floor stock according to established par levels to nursing unit kitchenettes. Prepares and delivers nutritionally pre-determined sack meals and snacks to appropriate refrigerators. Performs and documents temperatures and sanitation checklists for unit food storage areas. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/customer care. Serves patients on trayline, dining room and patient care areas according to their diet orders and food preferences. Takes instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Cleans and sanitizes dishes, pots and pans, food contact surfaces and floors according to guidelines. Attends all mandatory education programs on a yearly basis according to department standards. Sets up assigned trayline position according to guidelines. Maintains and assures a safe environment for the department. Handles and operates all necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. NONESSENTIAL FUNCTIONS Attends non-mandatory in-services. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 75 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods of up to 1 hour. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam, and wet floors.QUALIFICATIONS (Education/training and/or Experience) Must possess basic reading, writing and math skills and have ability to follow written and/or oral instructions. High school equivalency preferred. Lincoln Campus: Current Prep/Cook Food Handler's Permit required. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.
Food Service Assistant - Omaha, 16 hours per week, evenings (Finance) JOB DESCRIPTIONJob Title: Food Service Assistant Job Code: 880149 Immediate Supervisor: Food Service Director Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for the assembly and delivery of food, including meal trays and evening snacks to residents and patients. Responsible for cleaning dishes, work areas and dining room. Lincoln serves meals to residents in Nebraska Room. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions. Work schedule requires alternate weekends and holidays. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Prepares and delivers floor stock according to established par levels to nursing unit kitchenettes. Prepares and delivers nutritionally pre-determined sack meals and snacks to appropriate refrigerators. Performs and documents temperatures and sanitation checklists for unit food storage areas. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/customer care. Serves patients on trayline, dining room and patient care areas according to their diet orders and food preferences. Takes instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Cleans and sanitizes dishes, pots and pans, food contact surfaces and floors according to guidelines. Attends all mandatory education programs on a yearly basis according to department standards. Sets up assigned trayline position according to guidelines. Maintains and assures a safe environment for the department. Handles and operates all necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. NONESSENTIAL FUNCTIONS Attends non-mandatory in-services. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 75 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods of up to 1 hour. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam, and wet floors.QUALIFICATIONS (Education/training and/or Experience) Must possess basic reading, writing and math skills and have ability to follow written and/or oral instructions. High school equivalency preferred. Lincoln Campus: Current Prep/Cook Food Handler's Permit required. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.
Oct 17, 2020
Full time
Food Service Assistant - Omaha, 16 hours per week, evenings (Finance) JOB DESCRIPTIONJob Title: Food Service Assistant Job Code: 880149 Immediate Supervisor: Food Service Director Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for the assembly and delivery of food, including meal trays and evening snacks to residents and patients. Responsible for cleaning dishes, work areas and dining room. Lincoln serves meals to residents in Nebraska Room. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions. Work schedule requires alternate weekends and holidays. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Prepares and delivers floor stock according to established par levels to nursing unit kitchenettes. Prepares and delivers nutritionally pre-determined sack meals and snacks to appropriate refrigerators. Performs and documents temperatures and sanitation checklists for unit food storage areas. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/customer care. Serves patients on trayline, dining room and patient care areas according to their diet orders and food preferences. Takes instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Cleans and sanitizes dishes, pots and pans, food contact surfaces and floors according to guidelines. Attends all mandatory education programs on a yearly basis according to department standards. Sets up assigned trayline position according to guidelines. Maintains and assures a safe environment for the department. Handles and operates all necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. NONESSENTIAL FUNCTIONS Attends non-mandatory in-services. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 75 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods of up to 1 hour. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam, and wet floors.QUALIFICATIONS (Education/training and/or Experience) Must possess basic reading, writing and math skills and have ability to follow written and/or oral instructions. High school equivalency preferred. Lincoln Campus: Current Prep/Cook Food Handler's Permit required. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.
Food Service Assistant - Omaha, 16 hours per week, evenings (Finance) JOB DESCRIPTIONJob Title: Food Service Assistant Job Code: 880149 Immediate Supervisor: Food Service Director Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for the assembly and delivery of food, including meal trays and evening snacks to residents and patients. Responsible for cleaning dishes, work areas and dining room. Lincoln serves meals to residents in Nebraska Room. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions. Work schedule requires alternate weekends and holidays. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Prepares and delivers floor stock according to established par levels to nursing unit kitchenettes. Prepares and delivers nutritionally pre-determined sack meals and snacks to appropriate refrigerators. Performs and documents temperatures and sanitation checklists for unit food storage areas. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/customer care. Serves patients on trayline, dining room and patient care areas according to their diet orders and food preferences. Takes instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Cleans and sanitizes dishes, pots and pans, food contact surfaces and floors according to guidelines. Attends all mandatory education programs on a yearly basis according to department standards. Sets up assigned trayline position according to guidelines. Maintains and assures a safe environment for the department. Handles and operates all necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. NONESSENTIAL FUNCTIONS Attends non-mandatory in-services. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 75 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods of up to 1 hour. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam, and wet floors.QUALIFICATIONS (Education/training and/or Experience) Must possess basic reading, writing and math skills and have ability to follow written and/or oral instructions. High school equivalency preferred. Lincoln Campus: Current Prep/Cook Food Handler's Permit required. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.
Sep 26, 2020
Full time
Food Service Assistant - Omaha, 16 hours per week, evenings (Finance) JOB DESCRIPTIONJob Title: Food Service Assistant Job Code: 880149 Immediate Supervisor: Food Service Director Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for the assembly and delivery of food, including meal trays and evening snacks to residents and patients. Responsible for cleaning dishes, work areas and dining room. Lincoln serves meals to residents in Nebraska Room. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions. Work schedule requires alternate weekends and holidays. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Prepares and delivers floor stock according to established par levels to nursing unit kitchenettes. Prepares and delivers nutritionally pre-determined sack meals and snacks to appropriate refrigerators. Performs and documents temperatures and sanitation checklists for unit food storage areas. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/customer care. Serves patients on trayline, dining room and patient care areas according to their diet orders and food preferences. Takes instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Cleans and sanitizes dishes, pots and pans, food contact surfaces and floors according to guidelines. Attends all mandatory education programs on a yearly basis according to department standards. Sets up assigned trayline position according to guidelines. Maintains and assures a safe environment for the department. Handles and operates all necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. NONESSENTIAL FUNCTIONS Attends non-mandatory in-services. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 75 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods of up to 1 hour. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam, and wet floors.QUALIFICATIONS (Education/training and/or Experience) Must possess basic reading, writing and math skills and have ability to follow written and/or oral instructions. High school equivalency preferred. Lincoln Campus: Current Prep/Cook Food Handler's Permit required. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.
