Food Service Attend-Patient Food Service

Serves patients and customers by performing routine assignments related to food preparation, distribution, and sanitation. Also responsible to perform cashiering functions as assigned.

• MINIMUM QUALIFICATIONS

Education : Less than high school.

• Experience : N / A
• Licensure / Certification / Registration : N / A
• PREFERRED QUALIFICATIONS

Education : N / A

• Experience : N / A
• Licensure / Certification / Registration : Serv Safe Certification
• KNOWLEDGE, SKILLS AND ABILITIES

Ability to read, write, and do basic math. Ability to operate food service equipment, such as : coffee urns, toaster and dishwasher. Ability to work harmoniously with co-workers, understand oral and written instructions.

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

Moderate 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. Ability to see, hear, sit, bend, walk, talk for up an eight (8) hour period.

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 - Frequently 1 / 3 to 2 / 3 (2.5 – 5.5 hours)
• Bending-repetitive forward - Frequently 1 / 3 to 2 / 3 (2.5 – 5.5 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 - Frequently 1 / 3 to 2 / 3 (2.5 – 5.5 hours)
• Up to 35 pounds - Occasionally Under 1 / 3 (1-2.5 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 hazards of steam, heat, wetness and odors in kitchen and / or patient areas; exposed to varying degrees of kitchen elements.

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