Research - Laboratory/Non-Laboratory, Staff/Administrative
General Summary/ Purpose:
This position serves as a research cook engaged in human nutrition research projects. Involves cooking foods containing specific nutrients to meet the requirements of the research project.
Primary Duties and Responsibilities:
Cooks and prepares all foods related to research studies according to specific dietary guidelines and recipes used in studies.
Operate electronic food scales and other specialized kitchen equipment.
Plan, Prepare, assemble, package, and distribute nutrient specific meals for study volunteers
Organize weekly meal production needs based on participant enrollment and assist in distributing work appropriately between foodservice team.
Perform quality assurance checks on study recipes and study participant meals .
Maintains a clean and sanitary work environment according to industry standards. At times this may include (but not limited to): washing dishes, cleaning equipment, and doing laundry.
Assist with the procurement of supplies: ordering items on line or in stores using department procurement card when needed.. –
Receiving/checking of deliveries and stocking inventory. .
Maintain accurate purchasing history and financial records.
Keep files and records of present and past research studies. Use basic office skills to operate computers, copy machine, fax machine, printers and answer phones.
Confer with facility maintenance crew or contracted repair technician regarding equipment, mechanical or structural problems in the kitchen/dining/office area.
Maintain certifications and attend training sessions required by the Baltimore County Health Department and Johns Hopkins Medicine.
Assist with the development of specialized recipes and use of various test products.
Works independently with minimal supervision.
Maintain a flexible work schedule to work additional/non-usual hours when needed.
Assists in training new foodservice workers and Assistant Cooks.
Other duties as assigned.
Minimum Qualifications (mandatory):
A minimum of AA degree in Nutrition, health sciences, or other closely related field. Bachelor’s degree preferred.
Must have basic knowledge of how to keep dietary facility clean and sanitary; how to serve meals attractively and properly; and how to use balance appliances. Must be willing and able to follow instructions.
Must be able to conduct basic cooking skills, cleaning and preparing produce, preparing food according to the recipe, etc.
Communication skills using the spoken and/or written word. Ability to see within normal parameters. Ability to hear within normal range.
ServSafe certified or able to obtain certification within 3 months of the start date.
Must have a valid driver’s license and transportation.
Experience in food service such as server, prep cook, catering, etc.
Bachelor’s degree preferred.
Diet technician certification preferred.
Special Knowledge, Skills, and Abilities:
Needs to be comfortable and proficient with Kitchen equipment such as ovens, burners, scales, knives, meat slicer, etc.
Classified Title: Nutrition Technician Working Title: Nutrition Technician/Cook Role/Level/Range: ACRO40/E/02/CD Starting Salary Range: $16.26 - $22.35 Employee group: Full Time Schedule: M-F 8:30-5:00 Exempt Status: Non-Exempt Location: 17-MD:JH Prohealth Gwynn Oak Department name: 10002809-SOM DOM General Internal Medicine Personnel area: School of Medicine
The successful candidate(s) for this position will be subject to a pre-employment background check.
If you are interested in applying for employment with The Johns Hopkins University and require special assistance or accommodation during any part of the pre-employment process, please contact the HR Business Services Office at firstname.lastname@example.org. For TTY users, call via Maryland Relay or dial 711.
The following additional provisions may apply depending on which campus you will work. Your recruiter will advise accordingly.
During the Influenza ("the flu") season, as a condition of employment, The Johns Hopkins Institutions require all employees who provide ongoing services to patients or work in patient care or clinical care areas to have an annual influenza vaccination or possess an approved medical or religious exception. Failure to meet this requirement may result in termination of employment.
The pre-employment physical for positions in clinical areas, laboratories, working with research subjects, or involving community contact requires documentation of immune status against Rubella (German measles), Rubeola (Measles), Mumps, Varicella (chickenpox), Hepatitis B and documentation of having received the Tdap (Tetanus, diphtheria, pertussis) vaccination. This may include documentation of having two (2) MMR vaccines; two (2) Varicella vaccines; or antibody status to these diseases from laboratory testing. Blood tests for immunities to these diseases are ordinarily included in the pre-employment physical exam except for those employees who provide results of blood tests or immunization documentation from their own health care providers. Any vaccinations required for these diseases will be given at no cost in our Occupational Health office.
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