Job description
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JOB SUMMARYThe Dietary Attendant prepares meal trays in a sanitary manner, prepares and cooks meals for patients, residents, and employees of the facility in a sanitary manner in dietary department by performing the following duties as outlined.
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MINIMUM QUALIFICATIONSEducation: N/AExperience: N/ALicensure/Certification/Registration: N/A
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PREFERRED QUALIFICATIONSEducation: High School graduate or equivalent.Experience: One (1) year related experience.Licensure/Certification/Registration: N/A
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KNOWLEDGE, SKILLS AND ABILITIESAbility to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write simple correspondences. Ability to print and speak simple sentences. Ability to understand simple math. Ability to understand written or oral instructions.READING - Intermediate: Ability to read and interpret documents such as operating and maintenance instructions and procedure manuals.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 - Intermediate Skills: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
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PHYSICAL DEMANDS AND ENVIRONMENTPHYSICAL DEMANDSAbility to talk, hear, sit, reach and lift up to thirty-five (35) pounds. Depth perception (three-dimensional vision, ability to judge distances and spatial relationships)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 REQUIREMENTSUp 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)
WORK ENVIRONMENTModerate noise (examples: business office with computers and printers, light traffic)WORKING CONDITIONSSubject 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
Location: St. Luke's · 05 Patient Food Service Department
Schedule: Full-time, All Shifts
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