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Cook-Patient Food Service

Company: St. Luke's Hospital (MN)
Location: Duluth
Posted on: November 28, 2019

Job Description:


    • Responsible for the preparation of all food for trayline, cafeteria and special functions.


      • Education: High School Graduate

      • Experience: One (1) year previous experience as a cook

      • Licensure/Certification/Registration: N/A


        • Education: N/A

        • Experience: N/A

        • Licensure/Certification/Registration: N/A


          • 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

              • 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)


                • 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.

Keywords: St. Luke's Hospital (MN), Duluth , Cook-Patient Food Service, Hospitality & Tourism , Duluth, Minnesota

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