What are the responsibilities and job description for the Cook-Patient Food Service position at St. Luke's?
-
JOB SUMMARY
-
Responsible for the preparation of all food for trayline, cafeteria and special functions.
-
-
MINIMUM QUALIFICATIONS
-
Education: High School Graduate
-
Experience: N/A
-
Licensure/Certification/Registration: N/A
-
-
PREFERRED QUALIFICATIONS
-
Education: N/A
-
Experience: One (1) year previous experience as a cook.
-
Licensure/Certification/Registration: N/A
-
-
KNOWLEDGE, SKILLS AND ABILITIES
-
Ability to quantify recipes as required. Organization skills and time management abilities; attitude related to other employees and customers needs; cooking knowledge; recipe development, measurement; safety related to kitchen work; proper sanitation; body mechanics related to proper lifting and moving of heavy equipment; knowledge of operational skills of food service equipment.
-
READING - Basic: Ability to read and comprehend simple instructions, short correspondence, and memos. -
WRITING - Basic: Ability to write simple correspondence.
-
SPEAKING - Basic: Ability to speak simple sentences.
-
MATHEMATICAL SKILLS - Basic Skills: Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
-
REASONING ABILITY - Basic Skills: Ability to apply common sense understanding to carry out simple instructions. Ability to deal with standardized situations with only occasional variables.
-
-
PHYSICAL DEMANDS AND ENVIRONMENT
-
PHYSICAL DEMANDS
-
Must be able to taste and smell. Heavy physical effort (lift/carry up to fifty (50) pounds); frequent prolonged standing/walking; pushes/pulls or moves/lifts heavy equipment/supplies; considerable reaching, stooping, bending, kneeling and crouching.
-
Stand - Continuously Over 2/3 (5.5 – 8 hours) -
Walk - Continuously Over 2/3 (5.5 – 8 hours)
-
Sit - Frequently 1/3 to 2/3 (2.5 – 5.5 hours)
-
Use hands to finger, handle, or feel - Continuously Over 2/3 (5.5 – 8 hours)
-
Reach with hands and arms - Continuously Over 2/3 (5.5 – 8 hours)
-
Stoop, Squat, Kneel, or Crouch - Continuously Over 2/3 (5.5 – 8 hours)
-
Bending-repetitive forward - Continuously Over 2/3 (5.5 – 8 hours)
-
Talk or hear - Continuously Over 2/3 (5.5 – 8 hours)
-
-
LIFTING REQUIREMENTS-
Up to 10 pounds - Continuously Over 2/3 (5.5 – 8 hours)
-
Up to 25 pounds - Continuously Over 2/3 (5.5 – 8 hours)
-
Up to 35 pounds - Frequently 1/3 to 2/3 (2.5 – 5.5 hours)
-
Up to 50 pounds - Occasionally Under 1/3 (1-2.5 hours)
-
Depth perception (three-dimensional vision, ability to judge distances and spatial relationships)
-
-
WORK ENVIRONMENT-
Typical Noise Level - Moderate noise (examples: business office with computers and printers, light traffic)
-
-
WORKING CONDITIONS-
Subject to burns and cuts; exposed to hot and humid work environment; exposed to hazards of steam and heat; exposed to heat, wetness, odors in kitchen and/or patient areas; exposed to varying degrees of kitchen elements.
-
-
Food Service Attend-Patient Food Service
St. Luke's -
DULUTH, MN
Room Service Attendant - Patient Food Server
St. Luke's -
DULUTH, MN
