Food Service Attendant - Patient Food Service - St. Luke's Hospital

• 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.

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