Job Posting
Part One: Dimension and Description
Primary Purpose: To prepare, assemble, and serve appropriate meals for patients on regular and modified diets, and for hospital personnel and guests in accordance with local and state regulations.
Formal Policy-Setting Responsibilities: No formal responsibility. The policies associated with the job's purpose and essential responsibilities are set by others.
Routine Decision Making: Make decisions on orders received and on which diets to prioritize in the absence of the Dietary Supervisor; decides which foods to give to patients based on dietary requirements.
Formal Supervisory Responsibility: No formal supervisory responsibility.
Required Knowledge: Knowledge of modified diets; knowledge of process of quantity food production.
Required Skills and Ability: Ability to use various kitchen equipment and machinery; ability to meet deadlines.
Unusual Working Conditions: Working with kitchen machinery and equipment.
Education and Certification/Registration Required for the Position: High school education preferred; Certified Dietary Manager certification preferred. Must possess a food handler's permit within 30 days of employment.
Part Two: Essential Responsibilities and Tasks
A. Prepares hot food according to the specifications on a menu for patients, personnel, guests, and per contracts. (75% of the time)
- Prepares meats, vegetables and soups as specified by patient and cafeteria menus.
- Prioritize cooking schedule prior to beginning cooking.
- Serve meals at the serving line daily.
B. Fills patient trays and delivers to the floor. (10% of time)
- Prepare the tray with appropriate meats, vegetables, and soups.
- Communicate clearly with the Dietary Aid regarding modified diets to what foods they are to have daily at each meal.
- Delivers inpatient food trays by noon.
C. Cleans prep area. (10% of the time)
- Clean and sanitize counter tops before the end of their shift.
- Label, date and store leftover food from current shift daily.
- Sets up cafeteria line for lunch.
- Serves on cafeteria line through lunch.
- Cleans serving area and puts away food after lunch.
D. Other duties as assigned. (5%)
Essential Physical Requirements
Type of Work (Check One)
- Sedentary Work: Lifting 10# maximum and occasionally lifting and/or carrying such articles as dockets, ledgers and small tools. Jobs are sedentary; if walking and standing are required only occasionally.
- Light Work: Lifting 20# maximum with frequent lifting and/or carrying of objects weighing up to 10#. Even though the weight lifted may be only a negligible amount, a job is in this category when it requires walking or standing to a significant degree or pulling and pushing arm and/or leg controls.
- Medium Work: Lifting 100# maximum with frequent lifting and/or carrying of objects weighing up to 25#.
- Heavy Work: Lifting 100# maximum with frequent lifting and/or carrying of objects weighing up to 50#.
- Very Heavy Lifting: Lifting objects in excess of 100# with frequent lifting and/or carrying of objects weighing 50# or more.
Physical Demands (Check those which apply)
- Lifting: Raising or lowering an object from one level to another (includes upward pulling).
- Carrying: Transporting an object, usually holding it in hands or arms or on the shoulders
- Pushing: Exerting force upon an object so that the object moves away from the force (including slapping, striking, kicking, and treadle actions).
- Pulling: Exerting force upon an object so that the object moves toward the force (includes jerking).
- Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, ropes, and the like, using the feet and the legs and/or hands and arms.
- Balancing: Maintaining body equilibrium to prevent falling when walking, standing, crouching, or running on a narrow, slippery, or erratically moving surfaces; or maintaining body equilibrium when performing gymnastic feats.
- Hearing: Ability to determine audible communication.
- Stooping: Bending the body downward and forward by bending the spine at the waist.
- Kneeling: Bending the legs at the knees to come to rest on the knee or knees.
- Crouching: Bending the body downward and forward by bending the legs and spine.
- Crawling: Moving about on the hands and knees or hands and feet.
- Reaching: Extending the hands and arms in any direction.
- Handling: Seizing, holding, grasping, turning, or otherwise working with the hand or hands (fingering not involved).
- Fingering: Picking, pinching, or otherwise working with the fingers primarily (rather than with the whole hand or arms as in handling).
- Repetitive Motions: Substantial movements (motions) of the wrist, hands, and/or fingers.
- Feeling: Perceiving such attributes of objects and materials as size, shape, temperature, or texture by means of receptors in the skin, particularly those of the finger tips.
- Speaking: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.
- Seeing: Obtaining impressions through the eyes of the shape, size, distance, motion, color or other characteristics of objects. Including Major Visual Functions
- Acuity, far - clarity of vision at 20 feet or more.
- Acuity, near - clarity of vision at 20 inches or less.
- Depth perception - ability to judge distance and space relationships so as to see objects where and as they actually are.
- Field of vision - area seen up and down or to the right or left while eyes are fixed.
- Accommodations - adjustment of the lens of the eye to bring an object into sharp focus.
- Color vision- the ability to identify and distinguish colors.
Working Conditions (Check those which apply)
- Inside: Worker spends approximately 75% or more of time inside.
- Outside: Worker spends approximately 75% or more time outside.
- In/Outside: Activities occur inside or outside in approximately equal amounts.
- Extremes of Cold: Temperature sufficiently low to cause marked bodily discomfort unless worker is provided with exceptional protection.
- Extremes of Heat: Temperature sufficiently high to cause marked bodily discomfort unless worker is provided with exceptional protection.
- Temperature Changes: Variations in temperature which are sufficiently marked and abrupt to cause noticeable bodily reactions.
- Wet: Contact with water or other liquids.
- Humid: Atmospheric condition with moisture content sufficiently high to cause marked bodily discomfort.
- Noise and Vibration: Sufficient noise, either constant or intermittent to cause marked distraction or possible injury to the sense of hearing and/or sufficient vibration (production of an oscillating movement or strain on the body or its extremities from repeated motion or shock) to cause bodily harm if endured day after day.
- Hazards: Situations in which the individual is exposed to the definite risk of bodily injury.
- Fumes: Smoky or vaporous exhalations, usually odorous, thrown off as the result of combustion or chemical reaction.
- Odor: Noxious smells, either toxic dust, fumes, gases, vapors, mists or liquids which cause general or localized disabling conditions as a result of inhalation or action to the skin.
- Toxic Conditions: Exposure to toxic dust, fumes, gases, vapors. Mists or liquids which cause general or localized disabling conditions