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 Food Service Cook - Kearney, Nebraska, United States

Job information
Posted by: Central Nebraska Veterans' Home 
Hiring entity type: Other 
Work authorization: Existing work authorization required for United States
Position type: Direct Hire, Full-Time 
Compensation: ******
Benefits: See below
Relocation: Not specified 
Position functions: Service/Skilled - Food & Nutritional Services
Travel: Unspecified 
Accept candidates: from anywhere 
Languages: English - Fluent
Minimum education: See below 
Minimum years experience: See below 
Resumes accepted in: English
Cover letter: No cover letter requested
Job code: EfanAXYbdkmpFPEZNAgC8MPdrD05gs / Latpro-3757893 
Date posted: Oct-14-2020
State, Zip: Nebraska, 68847


Food Service Cook
Salary $11.79 Hourly
Location Kearney, NE
Department Nebraska Department of Veterans' Affairs
Job Number CNVHFSCOOK 09/2020
Closing 10/1/2020 11:59 PM Central

Under general supervision of Supervisor, performs skilled work in the preparation and serving of food in at Central Nebraska Veterans'' Home. 

Location: Central Nebraska Veterans Home, 4510 E. 56th St., Kearney, NE 68847

Schedule: 5:30am-2:00pm or 11:30am-8:00 pm Monday-Friday with rotating weekends (Days off TBA)
Examples of Work

Seasons, cooks and portions foods such as soups, vegetables, meats, salads and pastry following portion control standards and food service safety and sanitation. Prepares dough, batters, fillings and sauces by using baking equipment such as molders, dough makers, slicers and ovens. Bakes pastries, rolls, breads and pies. Instructs Food Service staff in dishwashing, cleaning and routine equipment maintenance. May receive, store and distribute food supplies. Cleans and maintains kitchen equipment. Instructs Food Service staff in the preparation of simple, routinely prepared food items.

Qualifications / Requirements

REQUIREMENTS: One year of coursework/training in food preparation and/or cooking and baking experience in a large scale food service operation.

PREFERRED: Food service experience, preferably institutional, commercial or large quantity cooking. 

Knowledge, Skills and Abilities

Knowledge of: cooking techniques for meats, soups, salads and baked goods; food sanitation practices; the proper handling and processing of a variety of vegetables and fruits; kitchen equipment and utensils; kitchen safety practices; facility standards and procedures for the cleaning of dishes, utensils, equipment and facilities; facility food preparation schedules. Ability to: tolerate high temperature and high humidity; safely use sharp, heavy or hot kitchen equipment, utensils or supplies, follow written and oral instructions; communicate effectively with members and staff; prepare special diets; bend, stoop, lift and carry food items, equipment and supplies.

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