Pediatric Culinary Tech- Feeding Program

Nationwide Children's Hospital

Job Location:

Columbus, NE - USA

Monthly Salary: Not Disclosed

Posted on: 5 days ago

Vacancies: 1 Vacancy

Job Summary

Overview:

16 hours a week with availability to pick up additional hours (up to 40hrs)

Job Description Summary:

Prepares regular and special diet hot and cold food items under the direction of the Chef and Nutrition Services Production Coordinator. Pre-prepares food items according to production sheets and established recipes.

Job Description:

Essential Functions:

Prepares ingredients for the hot production by assembling ingredients.
Follows proper food handling techniques according to HACCP and local agencies.
Serves as a quality assurance control point for every aspect of the production program.
Adheres to Customer Service Performance expectations. Takes ownership of customer satisfaction both internal and external customers.
Assists in creating special preparations and presentations for catered events as needed.
Trains new staff. Acts as a coordinator in absence of Manager/Coordinator.

Education Requirement:

High School Graduate or equivalent required.

Licensure Requirement:

(not specified)

Certifications:

(not specified)

Skills:

Ability to measure accurately and perform basic math 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:

Two years of experience as a full service restaurant line cook caterer or room service cook required.

Physical Requirements:

OCCASIONALLY: Climb stairs/ladder Color vision Fume /Gases /Vapors Lifting / Carrying: 21-40 lbs Lifting / Carrying: 41-60 lbs Pushing / Pulling: 100 lbs or greater with assistance Sitting

FREQUENTLY: Audible speech Chemicals/Medications Hearing acuity Lifting / Carrying: 11-20 lbs Pushing / Pulling: 0-25 lbs Pushing / Pulling: 26-40 lbs Pushing / Pulling: 41-60 lbs Pushing / Pulling: 61-100 lbs Reaching above shoulder

CONTINUOUSLY: Bend/twist Depth perception Electricity Lifting / Carrying: 0-10 lbs Machinery Peripheral vision Power Tools Repetitive hand/arm use Seeing Far/near Squat/kneel Standing Walking

Additional Physical Requirements performed but not listed above:

(not specified)

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 individuals 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 their supervision. EOE M/F/Disability/Vet

Overview:16 hours a week with availability to pick up additional hours (up to 40hrs)Job Description Summary:Prepares regular and special diet hot and cold food items under the direction of the Chef and Nutrition Services Production Coordinator. Pre-prepares food items according to production sheets ...

Overview:

16 hours a week with availability to pick up additional hours (up to 40hrs)

Job Description Summary:

Job Description:

Essential Functions:

Prepares ingredients for the hot production by assembling ingredients.
Follows proper food handling techniques according to HACCP and local agencies.
Serves as a quality assurance control point for every aspect of the production program.
Adheres to Customer Service Performance expectations. Takes ownership of customer satisfaction both internal and external customers.
Assists in creating special preparations and presentations for catered events as needed.
Trains new staff. Acts as a coordinator in absence of Manager/Coordinator.

Education Requirement:

High School Graduate or equivalent required.

Licensure Requirement:

(not specified)

Certifications:

(not specified)

Skills:

Ability to measure accurately and perform basic math 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:

Two years of experience as a full service restaurant line cook caterer or room service cook required.

Physical Requirements:

OCCASIONALLY: Climb stairs/ladder Color vision Fume /Gases /Vapors Lifting / Carrying: 21-40 lbs Lifting / Carrying: 41-60 lbs Pushing / Pulling: 100 lbs or greater with assistance Sitting

CONTINUOUSLY: Bend/twist Depth perception Electricity Lifting / Carrying: 0-10 lbs Machinery Peripheral vision Power Tools Repetitive hand/arm use Seeing Far/near Squat/kneel Standing Walking

Additional Physical Requirements performed but not listed above:

(not specified)