Cook-Patient Food Service

St Lukes Hospital Duluth, MN
* 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.

External Applicants