Dietary-Culinary Aide

for prose. Physical demands is not a list of duties but a table-like enumeration. Could treat as

• each line? Might be considered a list. But we need to preserve all info. Could wrap in
  • each bullet. However the content includes many repeated lines like "LIFT (Floor to Waist: 0"-36") 40 - 60 Lbs" etc. We'll output each as
  • . Might be long but okay. We need to ensure no filler like "commensurate with experience". Not present. Let's extract content: Summary: "Occasionally JOB SUMMARY/PURPOSE Responsible for serving foods, stocking, cleaning the café and/or dishroom, cashiering, and providing excellent customer service." We can clean: "Responsible for serving foods, stocking, cleaning the café and/or dishroom, cashiering, and providing excellent customer service." Department description: "The Nutritional Services teams at Samaritan Health Services provide a variety of services including all food service for patients and employees as well as medical nutrition therapy specially designed to meet individual patient needs. Our range of service not only includes direct patient care but educational programs such as classes and one-on-one counseling. We also facilitate all meal service within Samaritan for both employees and patients which includes options such as cafeteria service, catering, espresso and providing nutritional supplies and equipment for departments." Experience/Education/Qualifications: "Successful completion of Food Handler's course or ServSafe certification required within 30 days of hire. One (1) year experience as a culinary aide in a health care setting preferred. High school diploma or equivalent preferred." Knowledge/Skills/Abilities: list of items each starting with a bold heading? We'll parse: - Food and Beverage Preparation and Service - Knowledge of food and beverages including recipes and menus as well as food preparation and equipment. Ability to operate machines, to clean food service areas, and to safely prepare and serve hot or cold beverages and food. - Food Safety - Knowledge of and ability to follow food safety practices and procedures required to keep patients and the public safe from food borne illness and cross contamination. Ability to perform and monitor the safety and security of food service operations. Knowledge of food quality, tests and inspections of products, services, or processes. Ability to evaluate quality of products provided. - Team Centered Mutual Support - Ability to work, function and communicate on a multi-disciplinary team. Possess the knowledge and skills to develop constructive and cooperative working relationships with others and maintain them over time. - Time Management - Ability to organize, plan and prioritize work to complete within required time frames and to follow-up on pending issues. Ability to perform multiple tasks simultaneously and thrive in dynamic fast-paced environments and under pressure. - Service Orientation - Successfully apply knowledge of various resources/lines of service to assist and care for others. Knowledge of principles and processes for providing customer service to patients, community members and co-workers. This includes assessing the changing needs of each individual, meeting quality standards for services and evaluating customer satisfaction. - Adaptability/Flexibility - Ability to respond quickly and appropriately to urgent situations that may arise within a fast paced food service operation. Ability to adjust actions in relation to others and adapt service to offer best possible care to patients. Physical Demands: a list of many items with frequencies. We'll output each as
  • . Might need to keep the categories like "SIT", "WALK - INCLINE", etc. We'll just output each line as
  • . Ensure we keep the exact text. Let's compile physical demands lines exactly as given: Rarely (1 - 10% of the time) (11 - 33% of the time) Frequently (34 - 66% of the time) Continually (67 - 100% of the time) SIT WALK - INCLINE CLIMB - STAIRS CLIMB - LADDER ENTER & EXIT VEHICLE/MACHINERY LIFT (Floor to Waist: 0"-36") 40 - 60 Lbs LIFT (Floor to Waist: 0"-36") 60 or more Lbs LIFT (Knee to chest: 24"-54") 20 - 40 Lbs LIFT (Knee to chest: 24"-54") 40 - 60 Lbs LIFT (Knee to chest: 24"-54") 60 or more Lbs LIFT (Waist to Eye: up to 54") 40 - 60 Lbs LIFT (Waist to Eye: up to 54") 60 or more Lbs LIFT (Overhead: 54" and above) 20 - 40 Lbs LIFT (Overhead: 54" and above) 40 - 60 Lbs LIFT (Overhead: 54" and above) 60 or more Lbs CARRY 1-handed, 20 - 40 pounds CARRY 2-handed, 20 - 40 pounds SQUAT Repetitive KNEEL (on knees) BEND FORWARD at waist LIFT (Floor to Waist: 0"-36") 20 - 40 Lbs LIFT (Waist to Eye: up to 54") 20 - 40 Lbs SQUAT Static (hold >30 sec) REACH - Upward STAND WALK - LEVEL SURFACE LIFT (Waist to Eye: up to 54") 0 - 20 Lbs LIFT (Floor to Waist: 0"-36") 0-20 Lbs LIFT (Knee to chest: 24"-54") 0 - 20 Lbs LIFT (Overhead: 54" and above) 0 - 20 Lbs CARRY 2-handed, 0 - 20 pounds CARRY 1-handed, 0 - 20 pounds ROTATE TRUNK Sitting ROTATE TRUNK Standing REACH - Forward PUSH (0 - 20 pounds force) PULL (0 - 20 pounds force) MANUAL DEXTERITY Hands/wrists FINGER DEXTERITY PINCH Fingers GRASP Hand/Fist We need to keep the first line about frequencies? It's a header. Could treat as

    maybe. But we can include as

    then list. We'll output sections: maybe not needed; just headings and content. We'll do:

    About the role

    The Nutritional Services teams at Samaritan Health Services provide a variety of services including all food service for patients and employees as well as medical nutrition therapy specially designed to meet individual patient needs. Our range of service not only includes direct patient care but educational programs such as classes and one-on-one counseling. We also facilitate all meal service within Samaritan for both employees and patients which includes options such as cafeteria service, catering, espresso and providing nutritional supplies and equipment for departments.

    Responsibilities

    Responsible for serving foods, stocking, cleaning the café and/or dishroom, cashiering, and providing excellent customer service.

    Requirements

    • Successful completion of Food Handler's course or ServSafe certification required within 30 days of hire.
    • One (1) year experience as a culinary aide in a health care setting preferred.
    • High school diploma or equivalent preferred.

    Skills

    • Food and Beverage Preparation and Service - Knowledge of food and beverages including recipes and menus as well as food preparation and equipment. Ability to operate machines, to clean food service areas, and to safely prepare and serve hot or cold beverages and food.
    • Food Safety - Knowledge of and ability to follow food safety practices and procedures required to keep patients and the public safe from food borne illness and cross contamination. Ability to perform and monitor the safety and security of food service operations. Knowledge of food quality, tests and inspections of products, services, or processes. Ability to evaluate quality of products provided.
    • Team Centered Mutual Support - Ability to work, function and communicate on a multi-disciplinary team. Possess the knowledge and skills to develop constructive and cooperative working relationships with others and maintain them over time.
    • Time Management - Ability to organize, plan and prioritize work to complete within required time frames and to follow-up on pending issues. Ability to perform multiple tasks simultaneously and thrive in dynamic fast-paced environments and under pressure.
    • Service Orientation - Successfully apply knowledge of various resources/lines of service to assist and care for others. Knowledge of principles and processes for providing customer service to patients, community members and co-workers. This includes assessing the changing needs of each individual, meeting quality standards for services and evaluating customer satisfaction.
    • Adaptability/Flexibility - Ability to respond quickly and appropriately to urgent situations that may arise within a fast paced food service operation. Ability to adjust actions in relation to others and adapt service to offer best possible care to patients.

    Physical Demands

    Rarely (1 - 10% of the time) (11 - 33% of the time) Frequently (34 - 66% of the time) Continually (67 - 100% of the time)

    • SIT
    • WALK - INCLINE
    • CLIMB - STAIRS
    • CLIMB - LADDER
    • ENTER & EXIT VEHICLE/MACHINERY
    • LIFT (Floor to Waist: 0"-36") 40 - 60 Lbs
    • LIFT (Floor to Waist: 0"-36") 60 or more Lbs
    • LIFT (Knee to chest: