Cook-Patient Food Service
- Employer
- St. Luke's Hospital
- Location
- Duluth, MN
- Salary
- Join our team!
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- Industry
- Healthcare
- Role
- Administrative
- Job Type
- Long-Term
Job Details
- 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.
- 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
- Education: High School Graduate
- PREFERRED QUALIFICATIONS
- Education: N/A
- Experience: N/A
- Licensure/Certification/Registration: N/A
- Education: 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.
- 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.
- 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 - Frequently1/3 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)
- 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.
- 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)
- Up to 10 pounds - Continuously Over 2/3(5.5 - 8 hours)
- WORK ENVIRONMENT
- Typical Noise Level - Moderate noise (examples: business office with computers and printers, light traffic)
- 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.
- 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.
- PHYSICAL DEMANDS
Company
As health care becomes increasingly complex, it's more important than ever to work for a system that putsThe Patient. Above All Else. Become a part of St. Luke's and you'll see how we bring our mission to life with every patient and family interaction. Please view our Health Care Jobs & Careers to see where you may fit in with our team.
We are hiring for medical assistants throughout the St. Luke's system. Click here to learn more.
The Duluth region offers a unique experience as you live and work in the beauty of Minnesota's north shore of Lake Superior. You'll collaborate with world-class colleagues who have a wealth of clinical experience, and you'll utilize St. Luke's state-of-the-art technologies to care for patients from Minnesota, Wisconsin and Michigan.
- Website
- http://www.slhduluth.com/
- Location
-
915 East First Street
Dululth
Minnesota
55805
US
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