St. Luke's Hospital
High school diploma or equivalent is required
One (1) year relevant experience is required
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
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
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)
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)
Typical Noise Level - Moderate noise (examples: business office with computers and printers, light traffic)
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.
1.0, as scheduled, Req # - 18200