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Food Service Attend-Patient Food Se

Company: St Lukes Hospital
Location: Duluth
Posted on: June 10, 2021

Job Description:

JOB SUMMARY Serves patients and customers by performing routine assignments related to food preparation, distribution, and sanitation. Also responsible to perform cashiering functions as assigned. MINIMUM QUALIFICATIONS Education: Less than high school. Experience: N/A Licensure/Certification/Registration: N/A PREFERRED QUALIFICATIONS Education: N/A Experience: N/A Licensure/Certification/Registration: Serv Safe Certification KNOWLEDGE, SKILLS AND ABILITIES Ability to read, write, and do basic math. Ability to operate food service equipment, such as: coffee urns, toaster and dishwasher. Ability to work harmoniously with co-workers, understand oral and written instructions. # 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 Moderate#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. Ability to see, hear, sit, bend, walk, talk for up an eight (8) hour period. # 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 - Frequently 1/3 to 2/3 (2.5 # 5.5 hours) Bending-repetitive forward - Frequently 1/3 to 2/3 (2.5 # 5.5 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 - Frequently 1/3 to 2/3 (2.5 # 5.5 hours) Up to 35 pounds - Occasionally Under 1/3 (1-2.5 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 hazards of steam, heat, wetness and odors in kitchen and/or patient areas; exposed to varying degrees of kitchen elements.

  • JOB SUMMARY
  • Serves patients and customers by performing routine assignments related to food preparation, distribution, and sanitation. Also responsible to perform cashiering functions as assigned.

  • MINIMUM QUALIFICATIONS
  • Education: Less than high school.

  • Experience: N/A

  • Licensure/Certification/Registration: N/A

  • PREFERRED QUALIFICATIONS
  • Education: N/A

  • Experience: N/A

  • Licensure/Certification/Registration: Serv Safe Certification

  • KNOWLEDGE, SKILLS AND ABILITIES
  • Ability to read, write, and do basic math. Ability to operate food service equipment, such as: coffee urns, toaster and dishwasher. Ability to work harmoniously with co-workers, understand oral and written instructions.

  • 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
  • Moderate 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. Ability to see, hear, sit, bend, walk, talk for up an eight (8) hour period.

  • 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 - Frequently 1/3 to 2/3 (2.5 - 5.5 hours)

  • Bending-repetitive forward - Frequently 1/3 to 2/3 (2.5 - 5.5 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 - Frequently 1/3 to 2/3 (2.5 - 5.5 hours)

  • Up to 35 pounds - Occasionally Under 1/3 (1-2.5 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 hazards of steam, heat, wetness and odors in kitchen and/or patient areas; exposed to varying degrees of kitchen elements.

Keywords: St Lukes Hospital, Duluth , Food Service Attend-Patient Food Se, Other , Duluth, Minnesota

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