Nutrition Services Relief Cook I

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

Job summary

Nationwide Children’s Hospital Inc. is seeking a Cook to support the Executive Chef and Production Coordinator in preparing hot foods for patients, the cafeteria, and catered events. You will follow standardized recipes, prepare items for modified diets, and participate in Nutrition Services quality initiatives.

Responsibilities include assembling ingredients, cooking per recipes, operating ovens and mixers, and ensuring sanitary production areas. Weekend and holiday coverage is required.

Qualifications

• High school diploma or equivalent is required.
• One year of professional cooking experience is required.
• Familiarity with nutrition software and kitchen equipment.

Responsibilities

• Assist Executive Chef and Production Coordinator in preparing all hot foods for patients, cafeteria and catered events.
• Prepare food for modified diets and standard recipes.
• Cook products according to standardized recipes and use kitchen equipment.
• Maintain sanitary standards in the production area and adhere to customer service expectations.
• Assist in creating special preparations for catered events and participate in quality improvement activities.

Skills

Nutrition software familiarity

Food production equipment operation

Verbal communication skills

Education

High school diploma

Job description

Overview:

Available from 2am - 9pm, based on position that is being covered. This candidate could be responsible for prepping and production of food items for high volume catering. May also, be responsible for helping prep, and produce food for patient or retail areas. Must be able to work every other weekend and holiday.

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”