16 hours a week with availability to pick up additional hours (up to 40hrs)
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. Essential Functions:
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"
Nationwide Children’s is one of America's largest pediatric hospitals, an international leader in research and is ranked in all 10 specialties on U.S. News & World Report’s 2025-26 “America’s Best Children’s Hospitals” list. Our staff, comprised of 1,600 medical professionals and over 16,000 employees, provides state-of-the-art pediatric care for 1.8 million patient visits annually. And, according to the Children’s Hospital Association, Nationwide Children's is the #1 provider of pediatric surgery in the country.
Our doctors represent every major pediatric sub-specialty. With over 50 locations throughout Ohio, signature programs include heart, cancer, gastroenterology and neonatology care, all of which are internationally recognized. Tim Robinson is CEO of Nationwide Children’s Hospital, which includes the Abigail Wexner Research Institute at Nationwide Children’s Hospital, Nationwide Children’s Hospital Foundation and The Center for Family Safety and Healing at Nationwide Children’s Hospital.
As home to the Department of Pediatrics of The Ohio State University College of Medicine, Nationwide Children’s physicians train the next generation of pediatricians and pediatric specialists. The Abigail Wexner Research Institute at Nationwide Children’s Hospital is one of the Top 10 National Institutes of Health-funded freestanding pediatric research facilities. Nationwide Children’s remains true to the original mission since its founding in 1892 of providing care regardless of a family’s ability to pay. More information is available at NationwideChildrens.org.
