What are the responsibilities and job description for the Cook - Patient Food Service position at Patient Food Service in DULUTH, MN - St. Luke's Duluth?
Summary
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JOB SUMMARY
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Responsible for the preparation of all food for trayline, cafeteria and special functions.
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MINIMUM QUALIFICATIONS
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Education: High School Graduate
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Experience: N/A
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Licensure/Certification/Registration: N/A
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PREFERRED QUALIFICATIONS
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Education: N/A
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Experience: One (1) year previous experience as a cook.
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Licensure/Certification/Registration: N/A
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KNOWLEDGE, SKILLS AND ABILITIES
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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.
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READING - Basic: Ability to read and comprehend simple instructions, short correspondence, and memos. -
WRITING - Basic: Ability to write simple correspondence.
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SPEAKING - Basic: Ability to speak simple sentences.
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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.
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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.
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PHYSICAL DEMANDS AND ENVIRONMENT
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PHYSICAL DEMANDS
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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.
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Stand - Continuously Over 2/3 (5.5 – 8 hours) -
Walk - Continuously Over 2/3 (5.5 – 8 hours)
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Sit - Frequently 1/3 to 2/3 (2.5 – 5.5 hours)
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Use hands to finger, handle, or feel - Continuously Over 2/3 (5.5 – 8 hours)
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Reach with hands and arms - Continuously Over 2/3 (5.5 – 8 hours)
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Stoop, Squat, Kneel, or Crouch - Continuously Over 2/3 (5.5 – 8 hours)
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Bending-repetitive forward - Continuously Over 2/3 (5.5 – 8 hours)
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Talk or hear - Continuously Over 2/3 (5.5 – 8 hours)
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LIFTING REQUIREMENTS-
Up to 10 pounds - Continuously Over 2/3 (5.5 – 8 hours)
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Up to 25 pounds - Continuously Over 2/3 (5.5 – 8 hours)
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Up to 35 pounds - Frequently 1/3 to 2/3 (2.5 – 5.5 hours)
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Up to 50 pounds - Occasionally Under 1/3 (1-2.5 hours)
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Depth perception (three-dimensional vision, ability to judge distances and spatial relationships)
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WORK ENVIRONMENT-
Typical Noise Level - Moderate noise (examples: business office with computers and printers, light traffic)
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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.
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