Nutrition Services Cook I -Nutrition Cafeteria

Nationwide Children's Hospital; Columbus (OH); On-site; USD 32,000 - 42,000; Full time

Job summary

Nationwide Children's Hospital is seeking a 3rd shift cook to support the preparation of hot food for patients, the cafeteria, and catered events. The role involves following standardized recipes, preparing modified diets, and ensuring safety and quality in the Nutrition Services department.

Responsibilities include assembling ingredients, cooking according to recipes, operating food production equipment, and maintaining cleanliness.

Qualifications

• High school diploma or equivalent is required.
• One year of professional cooking experience is required.
• Familiarity with nutrition software and basic PC use is needed.

Responsibilities

• Prepares ingredients for hot production by assembling ingredients.
• Cooks products according to standardized recipes.
• Uses equipment such as mixers, food chopper, and food processor.
• Maintains sanitary standards in the production area.
• Assists in catering event prep and presentations as needed.
• Participates in Nutrition Services Quality Improvement activities.

Skills

Nutrition software

PC literacy

Verbal communication

Education

High School Graduate or equivalent

Tools

Ovens

Vertical Cutter Mixer

Food production equipment

Job description

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. Participates in Quality Improvement activities related to the Nutrition Services Department.

Overview

3rd shift cook #1

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 such as 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, fumes/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.