SUMMARY:
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POSITION INFO:
ENVIRONMENT
Physical Job Requirements
(for essential functions only)
Lifting/Pushing/Pulling/Carrying Describe the type(s) of required lifting,
pushing, pulling, and/or carrying to include objects,
weights and frequency
20% of shift lifting, pushing, pulling and carrying food items and operating culinary production equipment and tools. May be continuous and repetitive.
______ No Lifting/Pushing/Pulling/Carrying Required
Bending/Kneeling Describe the type(s) of required bending and/or kneeling
to include when, why and how often
10% of shift retrieving food items and culinary production equipment and tools
______No Bending/Kneeling Required.
Mobility Describe the type(s) of mobility required to include
distances and % of time involved.
30% of shift to supervise, demonstrate and expedite in various kitchen production areas.
______Stationary Position
Continuous Standing Describe the reasons to include time period and frequency
90% of shift to supervise, demonstrate and expedite in various kitchen production areas.
______No Continuous Standing
Climbing
Stairs: Up to approx. steps % of shift.
Ladders: Up to approx. steps % of shift.
___X___No Climbing Required
Driving Describe type of vehicle, distances, % of time involved and
frequency
___X___No Driving Required
Work Environment
Inside: 95 % of shift.
Outside: 5 % of shift.
Describe any abnormal temperature exposures: May be exposed to high heat, steam, water, and cold.
Hearing _____Critical ___X__Moderate _____Minimal
Explain: One-on-one communication with employees and managers.
Vision ___X__Critical _____Moderate _____Minimal
Explain: Inspection of food & beverage products.
Speech _____Critical ___X__Moderate _____Minimal
Explain: One-on-one communication with employees and managers.
Literacy ___X__Critical _____Moderate _____Minimal
Explain: Read and prepare activity reports, employee performance evaluations, menus, and purchasing specifications.
Chemicals/Agents Describe any chemicals/agents to include what they are,
warnings and frequency of use
May be indirectly exposed to cleaning agents.
______None required
Protective Clothing Type: protective eye wear/gloves
Approx. 100 % of shift.
Chef’s jacket, closed toed shoes, and gloves.
______None required
Equipment Operation List type of equipment and frequency of use
Culinary production equipment and tools use 75% of shift, Computer use 10% of shift, telephone use 10% of shift, Computer printer 5% of shift.
______None required
Other Considerations
______None
Additional Information
