Cook - Patient Food Service

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

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.

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)

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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