Cook - Patient Food Service

Summary

• 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.