Cook-Patient Food Service
St Lukes Hospital
 Duluth, MN
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Position Description

  • High school diploma or equivalent is required
  • One (1) year relevant experience is required

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.
  • 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 - ContinuouslyOver 2/3(5.5 - 8 hours)
  • Sit - Frequently1/3 to 2/3(2.5 - 5.5 hours)
  • Use hands to finger, handle, or feel - ContinuouslyOver 2/3(5.5 - 8 hours)
  • Reach with hands and arms - ContinuouslyOver 2/3(5.5 - 8 hours)
  • Stoop, Squat, Kneel, or Crouch - ContinuouslyOver 2/3(5.5 - 8 hours)
  • Bending-repetitive forward - ContinuouslyOver 2/3(5.5 - 8 hours)
  • Talk or hear - ContinuouslyOver 2/3(5.5 - 8 hours)
  • LIFTING REQUIREMENTS
  • Up to 10 pounds - ContinuouslyOver 2/3(5.5 - 8 hours)
  • Up to 25 pounds - ContinuouslyOver 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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