Nutrition Services Cook I -Nutrition Cafeteria

Nationwide Children's Hospital; Columbus (OH); On-site; USD 21,000 - 28,000; Full time

Job summary

Nationwide Children's Hospital Inc. is seeking a 3rd shift cook to support hot food production for patients, cafeteria, and catered events. You’ll prepare meals per standardized recipes and accommodate modified diets, while maintaining high sanitation and customer service standards.

The role requires one year of cooking experience, a high school diploma, and familiarity with nutrition software and kitchen equipment. Join a team focused on quality and patient care.

Qualifications

• One year of professional cooking experience is required.
• High school diploma or equivalent is required.
• Familiarity with nutrition-related software and PC usage.

Responsibilities

• Prepares ingredients for hot production by assembling ingredients.
• Cooks products according to standardized recipes.
• Uses equipment for food preparation including mixers, chopper, processor, etc.
• Maintains sanitary standards of the production area per procedures.
• Adheres to Customer Service Performance expectations.
• Assists in creating special preparations and presentations for catered events.

Skills

Verbal communication

Food production equipment

Education

High School Diploma or equivalent

Tools

Nutrition software

Personal computer usage

Job description

Overview:

3rd shifts cook #1

Job Description Summary:

Assists the Executive Chef and the Production Coordinator in the preparation of all hot food items served to patients, the cafeteria, and catered events as assigned using standardized recipes. Prepares food for modified diets. Participated in Quality Improvement activities related to the Nutrition Services Department.

Job Description:

Essential Functions:

• Prepares ingredients for the hot production by assembling ingredients.
• Cooks products according to standardized recipes.
• Uses equipment for food preparation including mixers, food chopper, food processor, etc.
• Maintains sanitary standards of the production area according to departmental procedures.
• Adheres to Customer Service Performance expectations.
• Assists in creating special preparations and presentations for catered events if needed.

Education Requirement:

High School Graduate or equivalent, required.

Licensure Requirement:

(not specified)

Certifications:

(not specified)

Skills:

Familiarity with personal computer and nutrition-related software.

Skill in proper operation of food production equipment (ovens, vertical cutter mixer, etc.).

Effective verbal communication skills required in interactions with department staff.

Experience:

One year professional experience cooking, required.

Physical Requirements:

OCCASIONALLY: Climb stairs/ladder, Color vision, Fume /Gases /Vapors, Lifting / Carrying: 21-40 lbs, Lifting / Carrying: 41-60 lbs, Pushing / Pulling: 100 lbs or greater with assistance, Sitting

FREQUENTLY: Audible speech, Chemicals/Medications, Hearing acuity, Lifting / Carrying: 11-20 lbs, Pushing / Pulling: 0-25 lbs, Pushing / Pulling: 26-40 lbs, Pushing / Pulling: 41-60 lbs, Pushing / Pulling: 61-100 lbs, Reaching above shoulder

CONTINUOUSLY: Bend/twist, Depth perception, Electricity, Lifting / Carrying: 0-10 lbs, Machinery, Peripheral vision, Power Tools, Repetitive hand/arm use, Seeing - Far/near, Squat/kneel, Standing, Walking

Additional Physical Requirements performed but not listed above:

(not specified)

"The above list of duties is intended to describe the general nature and level of work performed by individuals assigned to this classification. It is not to be construed as an exhaustive list of duties performed by the individuals so classified, nor is it intended to limit or modify the right of any supervisor to assign, direct, and control the work of employees under their supervision. EOE M/F/Disability/Vet"