Cook/Food Service Worker

The work we do matters!

Hiring Agency:

Veterans Affairs - Agency 28

Location:

Scottsbluff, NE

Hiring Rate:

$18.071

Job Posting:

JR2026-00026322 Cook/Food Service Worker Part-Time Western Nebraska Veterans' Home Scottsbluff (Evergreen) (Open)

Applications No Longer Accepted On (If no date is displayed, job is posted as open until closed):

Job Description:

This position performs skilled work in the preparation and service of food while maintaining kitchen sanitation.
$18.071/hr PLUS $3/hr differential for every hour worked, Equals $21.071 per hour worked!
Part-Time Available: Evenings - 11:00 a.m. to 7:30 p.m.; 32 hours every two weeks, set schedule, work every other weekend.

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.

Requirements/Qualifications

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.

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.