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Nutrition Services Cook I -Nutrition Food Preparation Job in Columbus, Ohio US
Monster
 
 
 
 

Job Summary

Company
Nationwide Childrens Hospital Inc
Location
Columbus, OH
Industries
Government and Military
Job Type
Full Time
Employee
Years of Experience
1+ to 2 Years
Job Reference Code
57969878

Nutrition Services Cook I -Nutrition Food Preparation

About the Job

Nutrition Services Cook I -Nutrition Food Preparation



Requisition ID

2021-30214


Category

Nutrition Services


Overview




Nutrition Services Cook I

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.

(Schedule: Varies between first and second shift)

Location:

700 Children's Dr

Columbus, Ohio 43205


Why Nationwide Children's Hospital?




The moment you walk through our doors, you can feel it. When you meet one of our patient families, you believe it. And when you talk with anyone who works here, you want to be part of it, too. Welcome to Nationwide Children's Hospital, where Passion Meets Purpose.

Here, Everyone Matters. We're 13,000 strong. And it takes every single one of us to improve the lives of the kids we care for, and the kids from around the world we'll never even meet. Kids who are living 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




For non-direct care providers: Provides support services using age appropriate interpersonal communication.
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.
Cooks products according to standardized recipes and specifications. Controls oven temperatures to produce desirable product.
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.
Utilizes convection steamers, steam jacketed kettles, tilting skillets, convection ovens, grills, fryolators, and blast chiller in the cooking, chilling, and preparation of food.
Estimates ingredient requirements according to predetermined menus and requisitions food from storeroom.
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).
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.
Covers and labels all products before service and storage.
Assists Executive Chef in creating special preparations and presentations for catered events if needed.
Performs other related functions as assigned.


Qualifications




KNOWLEDGE, SKILLS AND ABILITIES REQUIRED

High school graduate or equivalent with vocational education in food service. Basic math and writing skills.
Two years experience in institutional cooking, hospital experience preferred.
Familiarity with personal computer and nutrition related software strongly preferred.
Skill in proper operation of food production equipment (e.g., ovens, vertical cutter mixer).
Effective verbal communication skills required in interactions with department staff.

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 (67-100%)
Independently lifting up to 50 pounds: Frequently (34-66%)

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.


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EOE M/F/Disability/Vet
 

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