Nutrition Services Cook I -Nutrition Cafeteria

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.

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.

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

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