Requisition ID | 2022-41306 |
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
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
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.EEO MF/Vet/Disability
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EOE M/F/Disability/Vet
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