Food Service Attend-Patient Food Se St. Luke's Duluth

Title Food Service Attend-patient Food Se
Date 2020
Company St. Luke's
City Duluth

Short Description :

Of steam, heat, wetness and odors in kitchen and/or patient areas Ability to read and comprehend simple instructions, short correspondence, and memos Ability ,…

Full Description :

  • JOB SUMMARY 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.
    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 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.
    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

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