Food Service Attendant - Patient Food Service

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.