Cook-Patient Food Service

  • DULUTH, MN
  • 01 Patient Food Service Department
  • Unscheduled - Evenings - 8 hours
  • Service
  • FTE: 0
  • Req #: 22009
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Summary

  • JOB SUMMARY
    • Responsible for the preparation of all food for trayline, cafeteria and special functions.
  • MINIMUM QUALIFICATIONS
    • Education: High School Graduate
    • Experience: One (1) year previous experience as a cook
    • Licensure/Certification/Registration: N/A
  • PREFERRED QUALIFICATIONS
    • Education: N/A
    • Experience: N/A
    • 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.
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      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.
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        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)
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      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.
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