Overview
Assists the Production Manager and the Production Coordinators in the preparation of all 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.
Why Nationwide Children's Hospital?
The moment you walk through our doors, you feel it. When you meet our patient families, you believe it. And when you talk with anyone who works here, you want to be part of it. Welcome to Nationwide Children’s Hospital, Where Passion Meets Purpose .
Here, Diversity, Equity and Inclusion are integrated into our core values and practices. We are passionate about building, sustaining and evolving an inclusive and equitable environment. We are seeking individuals who live these values and want to share their experiences and efforts in support of our collective mission.
We’re 14,000 strong. And it takes every one of us to improve the lives of the kids we care for, and the kids around the world we’ll never meet. Kids who live healthier, fuller lives because of the knowledge we share. We know it takes a Collaborative Culture to deliver on our promise to provide the very best, innovative care and to foster new discoveries, made possible by the most groundbreaking research. Anywhere.
Ask anyone with a Nationwide Children’s badge what they do for a living. They’ll tell you it’s More Than a Job . It’s a calling. It’s a chance to use and grow your talent to make an impact that truly matters. Because here, we exist simply to help children everywhere.
Nationwide Children’s Hospital. A Place to Be Proud .
Responsibilities
Qualifications
Education Requirement:
High School Graduate or equivalent
Skills:
Familiarity with personal computer and nutrition-related software strongly preferred.
Skill in proper operation of food production equipment (ovens, vertical cutter mixer, etc.).
Effective verbal communication skills required in interactions with department staff.
Experience:
Minimum of one year professional experience cooking
Minimum Physical Requirements:
OCCASIONALLY: 1-33% OF TIME (0.5 TO 2.5 HOURS)Climb stairs or ladders Sitting Lifting/carrying up to 60 lbs.Pushing/pulling 100 lbs. or greater with assistanceColor visionExposure to fumes/gases/ vapors-
FREQUENTLY: 34-66% OF TIME (2.6 TO 5.0 HOURS)Reaching above shoulder Lifting/carrying up to 20 lbs.Pushing/pulling up to 100 lbs.Audible speechHearing acuity Exposure to chemicals
CONTINUOUSLY: 67-100% OF TIME (5.1 TO 12 HOURS OR GREATER) Bend/twist, Squat/kneel, StandingWalking, Repetitive hand/arm usage, Lifting/carrying up to 10 lbs., Depth perception-vision peripheral vision seeing-far/near, Working with machinery, Working with electricity, Working with power tools
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 individual 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 his/her supervision. EOE M/F/Disability/Vet
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