1. Reading/writing/verbal communication required
2. Arrive on time/punch in and put chef coat on.
3. Answer the phone.
4. Send texts and emails to host via computer
5. Cook patient meals according to food ticket.
6. Set up trays according to food ticket.
7. Check in and inspect food stock deliveries.
8. Follow and keep up par list for prep.
9. FIFO for pantry items.
10. Contribute to Shopping list.
11. Run to Co-op for special orders
12. Clean work area
13. Pull dishes
14. Sweep and Mop Floor
15. Wear specified cook uniform
16. Wash hands often
17. Change gloves often
18. Clock out on time
Neonatal, Adolescent, Adult, and Geriatric.
-Lifting: Occasional lift-max of 50 lbs. 2 x week from floor to waist, 20 lbs, 4-5 x per day. Frequent lift- 5 lbs. from knee to waist 10-20 x per hour and 50 x per day. Items lifted-boxes of food, bags of lettuce, produce, utensils, pots, pans, etc…
-Push/Pull: Minimal force to push wheeled foot carts 300+ yards at one time
-Carry: Max of 10 lbs. for 10 yards, 10-15 x per day and 3 x per hour
-Fine Motor: High degree for food preparation and cleaning
-Climbing: up to 1 minutes at one time and 15 minutes per day
-Stand: up to 2 hours at one time and 7.5 hours per day
-Sit: up to 10 minutes at one time and 20 minutes per day
-Kneeling: up to 5 minutes at one time and 20 minutes per day
-Stooping: up to 5 minutes at one time and 20 minutes per day
-Walking: Throughout the day
-Other: frequent overhead and forward reaching required.
Location: inside. Occasional exposure to extreme cold plus temperature changes when working in the walk-in freezer. Constant exposure to wet conditions from hand washing, dish washing, food preparation. Constant exposure to noise from the dish machine. Constant exposure to injury due to moving or mechanical parts from dish machine and mixers. Constant exposure to toxic or caustic materials with the use of bleach and oven cleaner. Minimal biohazard exposure.