Catholic Health Initiatives Cook Food & Nutrition FT (1.0) Rotating CHI Health Nebraska City in NEBRASKA CITY, Nebraska

Cook Food & Nutrition FT (1.0) Rotating CHI Health Nebraska City


CHI Health is a regional health network with a unified mission: nurturing the healing ministry of the Church while creating healthier communities. Headquartered in Omaha, the combined organization consists of 15 hospitals, two stand-alone behavioral health facilities and more than 150 employed physician practice locations in Nebraska and southwestern Iowa. More than 12,000 employees comprise the workforce of this network that includes 2,820 licensed beds and serves as the primary teaching partner of Creighton University’s health sciences schools. In fiscal year 2014, the organization provided a combined $149.3 million in quantified community benefit including services for the poor, free clinics, education and research. With locations stretching from Kearney, Neb. to Missouri Valley, Iowa, the health network is the largest in Nebraska and serves residents of Nebraska and southwest Iowa. For more information, visit online at

Job Summary:

This position contributes to the mission and vision of the MBO by preparing, distributing and storing all foods according to department policies and procedures. Assists in catering production. Assists with inventories, records, portion and cost controls according to departmental standards. Works closely with supervisory personnel in operating the department with a minimum of waste and maximum efficiency. Maintains standards of safety and sanitation of all equipment and work areas. Attitude and high morale is a high priority of this position.

Essential Duties:

  • Plans and prepares foods according to recipes and time schedules.

  • Works as a team member in pre‑preparation, preparation, portioning, and storage of food.

  • Exercises quality control, including portion sizes and temperature standards.

  • Logs information on production sheets and other records required in the department.

  • Assists in food product evaluation, test trays, and environmental sanitation inspections.

  • Monitors refrigerator and freezer temperatures in designated work areas.

  • Cleans and maintains all equipment and work areas.

  • Assists on patient tray assembly line.

  • Demonstrates creativity.

  • Assists with special functions.

  • Attends and follows directions from meetings and signs posted meeting minutes if meetings are missed.

  • Maintains a clean uniform.

  • Participates in special projects and performs other duties as assigned by the director.

  • Works to develop and maintain open channels of communication with other hospital departments and community contacts where cooperative effort is mandatory.

  • Maintains a high standard of sanitation in area of responsibility to comply with hospital management, local and state inspectors, JCAHO and CMS.

  • Takes care of hospital equipment and reports any equipment that is not working properly or equipment that is not safe.

  • Participates in all safety, security and infection control programs that are mandatory as well as those required and provided by the department. Demonstrates work practices consistent with MBO and department-specific safety, security and infection control policies.

  • Assumes responsibility for personal and professional growth through participation in department meetings, in-service programs and continuing education programs.

  • Maintains a professional attitude with patients, visitors, and other hospital personnel while assuring confidentiality of patient, hospital and department information.

  • Performs other duties according to departmental operations, assignments and abilities.

  • Must have ability to work effectively and collaboratively in a diverse and multi-cultural environment.

Hours: Day and evenings - rotating holidays / every other weekend




Previous food service experience, operating major equipment preferred.


Education or knowledge equivalent to a high school education preferred.

Licensure, Certification, Registration


Knowledge, Skills, and Abilities Required

Must possess good cooking skills with restaurant or institutional background. Must show creativity, enthusiasm, and a consistent positive attitude. Must work well with others. Ability to read and write.

Ability to calculate amounts of ingredients when adjusting recipes. Ability to interpret written instructions and follow through with oral instructions. Must complete Food Services Sanitation class or inservice.

Consistently adheres to and demonstrates our Core Values of Reverence, Integrity, Compassion and Excellence .

Job Food Service/Housekeeping


Daily Schedule Day/Evening

Scheduled Hours per 2-week Pay Period 80

Weekends Required Occasional

Req ID: 2017-R0125327