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Nutrition Services Cook I -Nutrition Food Preparation

Company

Nationwide Children's Hospital
Address , Columbus, 43205, Oh
Employment type PART_TIME
Salary
Expires 2023-07-18
Posted at 11 months ago
Job Description
Overview:
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.
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:
  • Utilizes scales to portion sliced meats and other equipment for food preparation including mixers, food chopper, food processor, food grinder, slicing machine, and hamburger patty machine.
  • Customer Service: respect, flexibility, knowledge, confidence, professionalism, pleasant attitude, patience and helpfulness. All responses should be timely, professional, caring, and respectful in accordance with Customer Service Performance expectations.
  • Estimates ingredient requirements according to predetermined menus and requisitions food from storeroom.
  • Assists Executive Chef in creating special preparations and presentations for catered events if needed.
  • For non-direct care providers: Provides support services using age appropriate interpersonal communication.
  • Maintains sanitary standards of the hot production area and equipment according to departmental policies and procedures (e.g.; handling food appropriately, maintaining temperatures, using properly sanitized equipment and utensils).
  • Prepares ingredients for the hot production by assembling ingredients, chopping vegetables, slicing meat, measuring spices, etc.; prepares adequate quantities of main entrees, vegetables and accompaniments for patient service, cafeteria, and catered functions. Garnishes food as specified.
  • Performs other related functions as assigned.
  • Covers and labels all products before service and storage.
  • Utilizes convection steamers, steam jacketed kettles, tilting skillets, convection ovens, grills, fryolators, and blast chiller in the cooking, chilling, and preparation of food.
  • Cooks products according to standardized recipes and specifications. Controls oven temperatures to produce desirable product.
Qualifications:
KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED
  • Effective verbal communication skills required in interactions with department staff.
  • High school graduate or equivalent with vocational education in food service. Basic math and writing skills.
  • Familiarity with personal computer and nutrition related software strongly preferred.
  • Skill in proper operation of food production equipment (e.g., ovens, vertical cutter mixer).
  • Two years experience in institutional cooking, hospital experience preferred.
MINIMUM PHYSICAL REQUIREMENTS
Note frequency as Constantly (67-100%), Frequently (34-66%) and Occasionally (0-33%) for each requirement. Also note any lifting requirements with pound limit.
Walking/standing; Constantly
Independently lifting up to 50 pounds: Frequently

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 MF/Vet/Disability