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. READINGBasic: Ability to read and comprehend simple instructions, short correspondence, and memos.
WRITINGBasic: Ability to write simple correspondence.
SPEAKINGBasic: Ability to speak simple sentences.
MATHEMATICAL SKILLSBasic 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 ABILITYBasic 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
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. StandContinuously Over 2/3 (5.5 – 8 hours)
WalkContinuously Over 2/3 (5.5 – 8 hours)
SitFrequently 1/3 to 2/3 (2.5 – 5.5 hours)
Use hands to finger, handle, or feelContinuously Over 2/3 (5.5 – 8 hours)
Reach with hands and armsContinuously Over 2/3 (5.5 – 8 hours)
Stoop, Squat, Kneel, or CrouchFrequently 1/3 to 2/3 (2.5 – 5.5 hours)
Bending-repetitive forwardFrequently 1/3 to 2/3 (2.5 – 5.5 hours)
Talk or hearContinuously Over 2/3 (5.5 – 8 hours) LIFTING REQUIREMENTS
Up to 10 poundsContinuously Over 2/3 (5.5 – 8 hours)
Up to 25 poundsFrequently 1/3 to 2/3 (2.5 – 5.5 hours)
Up to 35 poundsOccasionally Under 1/3 (1-2.5 hours)
Up to 50 poundsOccasionally Under 1/3 (1-2.5 hours)
Depth perception (three-dimensional vision, ability to judge distances and spatial relationships) WORK ENVIRONMENT
Typical Noise LevelModerate 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.
Location: St. Luke's · 01 Patient Food Service Department Schedule: Unscheduled, Evenings