Food Service Worker PT

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  "detail": {
    "city": "Houston",
    "jobId": 169251,
    "level": "",
    "endDate": "",
    "legalId": 89,
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    "jobShift": "Variable",
    "jobTitle": "Food Service Worker PT",
    "location": "Moody Neuro Space Center - Houston, TX 77058",
    "startDate": "",
    "clientCode": "0N721",
    "remoteType": "",
    "description": "<p>PHYSICAL LOCATION:</p>\n\n<p>Moody Neurorehabilitation Institute</p>\n\n<p> </p>\n\n<p>GENERAL STATEMENT OF DUTIES:</p>\n\n<p>The Food Service staff is responsible for the timely preparation of and service of meals, maintenance of adequate food and kitchen supplies inventory. In addition, the food service staff will maintain the kitchen, kitchen pantry, storerooms, and dining area to comply with Health Department regulations. The Food Service staff should demonstrate professional conduct in relationships with patients. The Food Service staff will communicate equipment maintenance/ repair/ deficiency concerns to the Food Service Supervisor. The Food Service Staff will uphold the mission, philosophy and goals of the organization while maintaining strict confidentiality of personnel and patient data and information in the performance of assigned duties.</p>\n\n<p> </p>\n\n<p>MAJOR DUTIES AND RESPONSIBILITIES:</p>\n\n<ul>\n\t<li>\n\t<p>Prepare and serve meals promptly according to the organization schedule.</p>\n\t</li>\n</ul>\n\n<ul>\n\t<li>\n\t<p>Secure pantry, refrigerators, freezers, and kitchen doors at the end of each shift, as need be.</p>\n\t</li>\n\t<li>\n\t<p>Maintain refrigerator, freezer, and dishwasher rinse temperature logs daily.</p>\n\t</li>\n\t<li>\n\t<p>Perform all duties in compliance with Health Department Regulations and Standards.</p>\n\t</li>\n\t<li>\n\t<p>Maintain a professionally appropriate relationship with the patients.</p>\n\t</li>\n\t<li>\n\t<p>Communicate needs, concerns, or problems to the Food Service Supervisor.</p>\n\t</li>\n</ul>\n\n<ul>\n\t<li>\n\t<p>Maintain patient confidentiality.</p>\n\t</li>\n\t<li>\n\t<p>Reports any problems or concerns with a patient to the shift lead on duty.</p>\n\t</li>\n\t<li>\n\t<p>Clean kitchen appliances, cooking utensils, and dishes following each meal.</p>\n\t</li>\n\t<li>\n\t<p>Store and stock supplies in compliance with Local County Health District. Inform Food Service Supervisor of low inventories.</p>\n\t</li>\n\t<li>\n\t<p>In the absence of the Food Service Supervisor the Senior Food Service Staff shall assume responsibility for the Food Service Department.</p>\n\t</li>\n</ul>\n\n<ul>\n\t<li>\n\t<p>Other duties as assigned by the Food Service Supervisor and/or Residential Manager.</p>\n\t</li>\n</ul>",
    "jobCategory": "Restaurant - Food Service",
    "salaryRange": "",
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    "positionType": "Part Time",
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    "googleJobJson": "{\"@context\":\"https://schema.org/\",\"@type\":\"JobPosting\",\"title\":\"Food Service Worker PT\",\"identifier\":\"J0N721169251\",\"url\":\"https://www.paycomonline.net/v4/ats/web.php/portal/EA33FCC763C8E44A31CBEB76B1F0BEC5/jobs/169251\",\"image\":\"https://www.paycomonline.net/v4/ats/web.php/application/style/logo?clientkey=EA33FCC763C8E44A31CBEB76B1F0BEC5\",\"datePosted\":\"2026-04-15\",\"description\":\"Job DetailsJob Location: Moody Neuro Space Center - Houston, TX 77058Position Type: Part TimeEducation Level: High SchoolTravel Percentage: NoneJob Shift: VariableJob Category: Restaurant - Food ServicePHYSICAL LOCATION:\\n\\nMoody Neurorehabilitation Institute\\n\\n \\n\\nGENERAL STATEMENT OF DUTIES:\\n\\nThe Food Service staff is responsible for the timely preparation of and service of meals, maintenance of adequate food and kitchen supplies inventory. In addition, the food service staff will maintain the kitchen, kitchen pantry, storerooms, and dining area to comply with Health Department regulations. The Food Service staff should demonstrate professional conduct in relationships with patients. The Food Service staff will communicate equipment maintenance/ repair/ deficiency concerns to the Food Service Supervisor. The Food Service Staff will uphold the mission, philosophy and goals of the organization while maintaining strict confidentiality of personnel and patient data and information in the performance of assigned duties.\\n\\n \\n\\nMAJOR DUTIES AND RESPONSIBILITIES:\\n\\n\\n\\t\\n\\tPrepare and serve meals promptly according to the organization schedule.\\n\\t\\n\\n\\n\\n\\t\\n\\tSecure pantry, refrigerators, freezers, and kitchen doors at the end of each shift, as need be.\\n\\t\\n\\t\\n\\tMaintain refrigerator, freezer, and dishwasher rinse temperature logs daily.\\n\\t\\n\\t\\n\\tPerform all duties in compliance with Health Department Regulations and Standards.\\n\\t\\n\\t\\n\\tMaintain a professionally appropriate relationship with the patients.\\n\\t\\n\\t\\n\\tCommunicate needs, concerns, or problems to the Food Service Supervisor.\\n\\t\\n\\n\\n\\n\\t\\n\\tMaintain patient confidentiality.\\n\\t\\n\\t\\n\\tReports any problems or concerns with a patient to the shift lead on duty.\\n\\t\\n\\t\\n\\tClean kitchen appliances, cooking utensils, and dishes following each meal.\\n\\t\\n\\t\\n\\tStore and stock supplies in compliance with Local County Health District. Inform Food Service Supervisor of low inventories.\\n\\t\\n\\t\\n\\tIn the absence of the Food Service Supervisor the Senior Food Service Staff shall assume responsibility for the Food Service Department.\\n\\t\\n\\n\\n\\n\\t\\n\\tOther duties as assigned by the Food Service Supervisor and/or Residential Manager.\\n\\t\\nQualificationsRequired knowledge, Skills and Abilities:\\n\\n\\n\\t\\n\\tCPR and First AidCertified within the first 30 days of employment if not currently certified.\\n\\t\\n\\n\\n\\n\\t\\n\\tAbility to prepare or serve a variety of meals (in a quantity appropriate to the number of people being served) which are economical and nutritious.\\n\\t\\n\\t\\n\\tKnowledge of Health Department regulations regarding food handling, storage, and general sanitation requirements.\\n\\t\\n\\t\\n\\tAbility to maintain kitchen area and equipment in clean, orderly fashion.\\n\\t\\n\\t\\n\\tAbility to comply with the organization's schedule for serving meals.\\n\\t\\n\\t\\n\\tEstablish and maintain inventory system with periodic updates to the Food Service Supervisor.\\n\\t\\n\\n\\n\\n\\t\\n\\tAbility to lift up to 50 pounds.\\n\\t\\n\\t\\n\\tAbility to communicate in English.\\n\\t\\n\\t\\n\\tPossess basic math skills.\\n\\t\\n\\n\\n \\n\\nEducation:\\n\\nHigh school education or GED\\n\\n \\n\\nExperience:\\n\\nAt least one year experience in cooking, serving, and kitchen clean-up process in a commercial or institutional situation. Enrollment in a Culinary Arts Program will be substituted for experience.\\n\\nDEMANDS AND CHARACTERISTICS OF WORK, EQUIPMENT USAGE, AND WORK ENVIRONMENT.\\n\\nPERCENTAGE OF WORK TIME (1-33%)\\n\\n\\n\\tSitting\\n\\tClimbing (Ascending/Descending)\\n\\tUsing leg muscles frequently or for extended periods\\n\\tUsing back muscles frequently or for extended periods\\n\\n\\nPERCENTAGE OF WORK TIME (34-66%)\\n\\n\\n\\tTwisting\\n\\tLifting/Carrying\\n\\tPushing/Pulling\\n\\tBending/Stooping\\n\\n\\nPERCENTAGE OF WORK TIME (67-100%)\\n\\n\\n\\tStanding/Walking\\n\\tUsing arm muscles frequently or for extended periods\\n\\n\\nLIFTING REQUIREMENTS - individuals in clinical care positions are required to lift a trainee/client without assistance. (1-33%)\\n\\n\\n\\t21 - 30 Pounds\\n\\t31 - 40 Pounds\\n\\t41 - 50 Pounds\\n\\t51 - Pounds or more\\n\\n\\nLIFTING REQUIREMENTS - individuals in clinical care positions are required to lift a trainee/client without assistance. (34-66%)\\n\\n\\n\\t11 - 20 Pounds\\n\\n\\nLIFTING REQUIREMENTS - individuals in clinical care positions are required to lift a trainee/client without assistance. (67-100%)\\n\\n\\n\\t2 - 10 Pounds\\n\\n\\nDOES THIS JOB REQUIRE? (1-33%)\\n\\n\\n\\tWorking outdoors\\n\\tWorking near radiation sources\\n\\tPotential exposure to communicable diseases\\n\\tWorking with hazardous waste materials\\n\\tUtilizing essential upgraded or adaptive equipment as industry standards require\\n\\tOperating vehicle\\n\\n\\nDOES THIS JOB REQUIRE? (34-66%)\\n\\n\\n\\tWorking with or near chemicals\\n\\n\\nDOES THIS JOB REQUIRE? (67-100%)\\n\\n\\n\\tWorking in hot, cold, wet surrounds\\n\\tUsing hand tools\\n\\tPotential for cuts and bruises\\n\\n\\nEXCHANGE OF IDEAS (67-100%)\\n\\n\\n\\tAbility to express or exchange ideas\\n\\tAbility to understand communication of others with or without adaptive devices.\\n\\tObtaining impressions through the eyes of the shape, size, distance, motion, color or other characteristics of objects with or without adaptive devices. The major visual functions are:\\n\\t\\n\\t\\tAcuity, far - clarity of vision at 20 feet or more.\\n\\t\\tAcuity, near - clarity of vision at 20 inches or less.\\n\\t\\tDepth perception - three-dimensional vision. The ability to judge distance and space relationships so as to see objects where and as they actually are they actually are.\\n\\t\\tField of vision - the area that can be seen up and down or to the right or left while the eyes are fixed on a given point.\\n\\t\\tAccommodation - adjustment of the lens of the eye to bring an object into sharp focus. This item is especially important when doing near-point work at varying distances from the eye.\\n\\t\\tColor vision - the ability to identify and distinguish colors.\\n\\t\\n\\t\\n\\tRegular Attendance\\n\\tPunctuality\\n\\tAbility to do Math\\n\\tLiterate\\n\",\"responsibilities\":\"PHYSICAL LOCATION:\\n\\nMoody Neurorehabilitation Institute\\n\\n \\n\\nGENERAL STATEMENT OF DUTIES:\\n\\nThe Food Service staff is responsible for the timely preparation of and service of meals, maintenance of adequate food and kitchen supplies inventory. In addition, the food service staff will maintain the kitchen, kitchen pantry, storerooms, and dining area to comply with Health Department regulations. The Food Service staff should demonstrate professional conduct in relationships with patients. The Food Service staff will communicate equipment maintenance/ repair/ deficiency concerns to the Food Service Supervisor. The Food Service Staff will uphold the mission, philosophy and goals of the organization while maintaining strict confidentiality of personnel and patient data and information in the performance of assigned duties.\\n\\n \\n\\nMAJOR DUTIES AND RESPONSIBILITIES:\\n\\n\\n\\t\\n\\tPrepare and serve meals promptly according to the organization schedule.\\n\\t\\n\\n\\n\\n\\t\\n\\tSecure pantry, refrigerators, freezers, and kitchen doors at the end of each shift, as need be.\\n\\t\\n\\t\\n\\tMaintain refrigerator, freezer, and dishwasher rinse temperature logs daily.\\n\\t\\n\\t\\n\\tPerform all duties in compliance with Health Department Regulations and Standards.\\n\\t\\n\\t\\n\\tMaintain a professionally appropriate relationship with the patients.\\n\\t\\n\\t\\n\\tCommunicate needs, concerns, or problems to the Food Service Supervisor.\\n\\t\\n\\n\\n\\n\\t\\n\\tMaintain patient confidentiality.\\n\\t\\n\\t\\n\\tReports any problems or concerns with a patient to the shift lead on duty.\\n\\t\\n\\t\\n\\tClean kitchen appliances, cooking utensils, and dishes following each meal.\\n\\t\\n\\t\\n\\tStore and stock supplies in compliance with Local County Health District. Inform Food Service Supervisor of low inventories.\\n\\t\\n\\t\\n\\tIn the absence of the Food Service Supervisor the Senior Food Service Staff shall assume responsibility for the Food Service Department.\\n\\t\\n\\n\\n\\n\\t\\n\\tOther duties as assigned by the Food Service Supervisor and/or Residential Manager.\\n\\t\\n\",\"employmentType\":\"PART_TIME\",\"hiringOrganization\":{\"@type\":\"Organization\",\"name\":\"MOODY NEURO REHABILITATION INSTITUTE\",\"logo\":\"https://www.paycomonline.net/v4/ats/web.php/application/style/logo?clientkey=EA33FCC763C8E44A31CBEB76B1F0BEC5\"},\"jobLocation\":{\"@type\":\"Place\",\"address\":{\"streetAddress\":\"1275 Space Park Drive\",\"addressLocality\":\"Houston\",\"addressRegion\":\"TX\",\"postalCode\":77058,\"addressCountry\":\"USA\"}},\"qualifications\":\"Required knowledge, Skills and Abilities:\\n\\n\\n\\t\\n\\tCPR and First AidCertified within the first 30 days of employment if not currently certified.\\n\\t\\n\\n\\n\\n\\t\\n\\tAbility to prepare or serve a variety of meals (in a quantity appropriate to the number of people being served) which are economical and nutritious.\\n\\t\\n\\t\\n\\tKnowledge of Health Department regulations regarding food handling, storage, and general sanitation requirements.\\n\\t\\n\\t\\n\\tAbility to maintain kitchen area and equipment in clean, orderly fashion.\\n\\t\\n\\t\\n\\tAbility to comply with the organization's schedule for serving meals.\\n\\t\\n\\t\\n\\tEstablish and maintain inventory system with periodic updates to the Food Service Supervisor.\\n\\t\\n\\n\\n\\n\\t\\n\\tAbility to lift up to 50 pounds.\\n\\t\\n\\t\\n\\tAbility to communicate in English.\\n\\t\\n\\t\\n\\tPossess basic math skills.\\n\\t\\n\\n\\n \\n\\nEducation:\\n\\nHigh school education or GED\\n\\n \\n\\nExperience:\\n\\nAt least one year experience in cooking, serving, and kitchen clean-up process in a commercial or institutional situation. Enrollment in a Culinary Arts Program will be substituted for experience.\\n\\nDEMANDS AND CHARACTERISTICS OF WORK, EQUIPMENT USAGE, AND WORK ENVIRONMENT.\\n\\nPERCENTAGE OF WORK TIME (1-33%)\\n\\n\\n\\tSitting\\n\\tClimbing (Ascending/Descending)\\n\\tUsing leg muscles frequently or for extended periods\\n\\tUsing back muscles frequently or for extended periods\\n\\n\\nPERCENTAGE OF WORK TIME (34-66%)\\n\\n\\n\\tTwisting\\n\\tLifting/Carrying\\n\\tPushing/Pulling\\n\\tBending/Stooping\\n\\n\\nPERCENTAGE OF WORK TIME (67-100%)\\n\\n\\n\\tStanding/Walking\\n\\tUsing arm muscles frequently or for extended periods\\n\\n\\nLIFTING REQUIREMENTS - individuals in clinical care positions are required to lift a trainee/client without assistance. (1-33%)\\n\\n\\n\\t21 - 30 Pounds\\n\\t31 - 40 Pounds\\n\\t41 - 50 Pounds\\n\\t51 - Pounds or more\\n\\n\\nLIFTING REQUIREMENTS - individuals in clinical care positions are required to lift a trainee/client without assistance. (34-66%)\\n\\n\\n\\t11 - 20 Pounds\\n\\n\\nLIFTING REQUIREMENTS - individuals in clinical care positions are required to lift a trainee/client without assistance. (67-100%)\\n\\n\\n\\t2 - 10 Pounds\\n\\n\\nDOES THIS JOB REQUIRE? (1-33%)\\n\\n\\n\\tWorking outdoors\\n\\tWorking near radiation sources\\n\\tPotential exposure to communicable diseases\\n\\tWorking with hazardous waste materials\\n\\tUtilizing essential upgraded or adaptive equipment as industry standards require\\n\\tOperating vehicle\\n\\n\\nDOES THIS JOB REQUIRE? (34-66%)\\n\\n\\n\\tWorking with or near chemicals\\n\\n\\nDOES THIS JOB REQUIRE? (67-100%)\\n\\n\\n\\tWorking in hot, cold, wet surrounds\\n\\tUsing hand tools\\n\\tPotential for cuts and bruises\\n\\n\\nEXCHANGE OF IDEAS (67-100%)\\n\\n\\n\\tAbility to express or exchange ideas\\n\\tAbility to understand communication of others with or without adaptive devices.\\n\\tObtaining impressions through the eyes of the shape, size, distance, motion, color or other characteristics of objects with or without adaptive devices. The major visual functions are:\\n\\t\\n\\t\\tAcuity, far - clarity of vision at 20 feet or more.\\n\\t\\tAcuity, near - clarity of vision at 20 inches or less.\\n\\t\\tDepth perception - three-dimensional vision. The ability to judge distance and space relationships so as to see objects where and as they actually are they actually are.\\n\\t\\tField of vision - the area that can be seen up and down or to the right or left while the eyes are fixed on a given point.\\n\\t\\tAccommodation - adjustment of the lens of the eye to bring an object into sharp focus. This item is especially important when doing near-point work at varying distances from the eye.\\n\\t\\tColor vision - the ability to identify and distinguish colors.\\n\\t\\n\\t\\n\\tRegular Attendance\\n\\tPunctuality\\n\\tAbility to do Math\\n\\tLiterate\\n\",\"experienceRequirements\":\"Required knowledge, Skills and Abilities:\\n\\n\\n\\t\\n\\tCPR and First AidCertified within the first 30 days of employment if not currently certified.\\n\\t\\n\\n\\n\\n\\t\\n\\tAbility to prepare or serve a variety of meals (in a quantity appropriate to the number of people being served) which are economical and nutritious.\\n\\t\\n\\t\\n\\tKnowledge of Health Department regulations regarding food handling, storage, and general sanitation requirements.\\n\\t\\n\\t\\n\\tAbility to maintain kitchen area and equipment in clean, orderly fashion.\\n\\t\\n\\t\\n\\tAbility to comply with the organization's schedule for serving meals.\\n\\t\\n\\t\\n\\tEstablish and maintain inventory system with periodic updates to the Food Service Supervisor.\\n\\t\\n\\n\\n\\n\\t\\n\\tAbility to lift up to 50 pounds.\\n\\t\\n\\t\\n\\tAbility to communicate in English.\\n\\t\\n\\t\\n\\tPossess basic math skills.\\n\\t\\n\\n\\n \\n\\nEducation:\\n\\nHigh school education or GED\\n\\n \\n\\nExperience:\\n\\nAt least one year experience in cooking, serving, and kitchen clean-up process in a commercial or institutional situation. Enrollment in a Culinary Arts Program will be substituted for experience.\\n\\nDEMANDS AND CHARACTERISTICS OF WORK, EQUIPMENT USAGE, AND WORK ENVIRONMENT.\\n\\nPERCENTAGE OF WORK TIME (1-33%)\\n\\n\\n\\tSitting\\n\\tClimbing (Ascending/Descending)\\n\\tUsing leg muscles frequently or for extended periods\\n\\tUsing back muscles frequently or for extended periods\\n\\n\\nPERCENTAGE OF WORK TIME (34-66%)\\n\\n\\n\\tTwisting\\n\\tLifting/Carrying\\n\\tPushing/Pulling\\n\\tBending/Stooping\\n\\n\\nPERCENTAGE OF WORK TIME (67-100%)\\n\\n\\n\\tStanding/Walking\\n\\tUsing arm muscles frequently or for extended periods\\n\\n\\nLIFTING REQUIREMENTS - individuals in clinical care positions are required to lift a trainee/client without assistance. (1-33%)\\n\\n\\n\\t21 - 30 Pounds\\n\\t31 - 40 Pounds\\n\\t41 - 50 Pounds\\n\\t51 - Pounds or more\\n\\n\\nLIFTING REQUIREMENTS - individuals in clinical care positions are required to lift a trainee/client without assistance. (34-66%)\\n\\n\\n\\t11 - 20 Pounds\\n\\n\\nLIFTING REQUIREMENTS - individuals in clinical care positions are required to lift a trainee/client without assistance. (67-100%)\\n\\n\\n\\t2 - 10 Pounds\\n\\n\\nDOES THIS JOB REQUIRE? (1-33%)\\n\\n\\n\\tWorking outdoors\\n\\tWorking near radiation sources\\n\\tPotential exposure to communicable diseases\\n\\tWorking with hazardous waste materials\\n\\tUtilizing essential upgraded or adaptive equipment as industry standards require\\n\\tOperating vehicle\\n\\n\\nDOES THIS JOB REQUIRE? (34-66%)\\n\\n\\n\\tWorking with or near chemicals\\n\\n\\nDOES THIS JOB REQUIRE? (67-100%)\\n\\n\\n\\tWorking in hot, cold, wet surrounds\\n\\tUsing hand tools\\n\\tPotential for cuts and bruises\\n\\n\\nEXCHANGE OF IDEAS (67-100%)\\n\\n\\n\\tAbility to express or exchange ideas\\n\\tAbility to understand communication of others with or without adaptive devices.\\n\\tObtaining impressions through the eyes of the shape, size, distance, motion, color or other characteristics of objects with or without adaptive devices. The major visual functions are:\\n\\t\\n\\t\\tAcuity, far - clarity of vision at 20 feet or more.\\n\\t\\tAcuity, near - clarity of vision at 20 inches or less.\\n\\t\\tDepth perception - three-dimensional vision. The ability to judge distance and space relationships so as to see objects where and as they actually are they actually are.\\n\\t\\tField of vision - the area that can be seen up and down or to the right or left while the eyes are fixed on a given point.\\n\\t\\tAccommodation - adjustment of the lens of the eye to bring an object into sharp focus. This item is especially important when doing near-point work at varying distances from the eye.\\n\\t\\tColor vision - the ability to identify and distinguish colors.\\n\\t\\n\\t\\n\\tRegular Attendance\\n\\tPunctuality\\n\\tAbility to do Math\\n\\tLiterate\\n\",\"industry\":\"Restaurant - Food Service\",\"validThrough\":\"-0001-11-30\",\"workHours\":\"Variable\",\"educationRequirements\":\"High School\"}",
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    "qualifications": "<p>Required knowledge, Skills and Abilities:</p>\n\n<ul>\n\t<li>\n\t<p>CPR and First AidCertified within the first 30 days of employment if not currently certified.</p>\n\t</li>\n</ul>\n\n<ul>\n\t<li>\n\t<p>Ability to prepare or serve a variety of meals (in a quantity appropriate to the number of people being served) which are economical and nutritious.</p>\n\t</li>\n\t<li>\n\t<p>Knowledge of Health Department regulations regarding food handling, storage, and general sanitation requirements.</p>\n\t</li>\n\t<li>\n\t<p>Ability to maintain kitchen area and equipment in clean, orderly fashion.</p>\n\t</li>\n\t<li>\n\t<p>Ability to comply with the organization's schedule for serving meals.</p>\n\t</li>\n\t<li>\n\t<p>Establish and maintain inventory system with periodic updates to the Food Service Supervisor.</p>\n\t</li>\n</ul>\n\n<ul>\n\t<li>\n\t<p>Ability to lift up to 50 pounds.</p>\n\t</li>\n\t<li>\n\t<p>Ability to communicate in English.</p>\n\t</li>\n\t<li>\n\t<p>Possess basic math skills.</p>\n\t</li>\n</ul>\n\n<p> </p>\n\n<p>Education:</p>\n\n<p>High school education or GED</p>\n\n<p> </p>\n\n<p>Experience:</p>\n\n<p>At least one year experience in cooking, serving, and kitchen clean-up process in a commercial or institutional situation. Enrollment in a Culinary Arts Program will be substituted for experience.</p>\n\n<p><strong>DEMANDS AND CHARACTERISTICS OF WORK, EQUIPMENT USAGE, AND WORK ENVIRONMENT.</strong></p>\n\n<p><strong>PERCENTAGE OF WORK TIME (1-33%)</strong></p>\n\n<ul>\n\t<li>Sitting</li>\n\t<li>Climbing (Ascending/Descending)</li>\n\t<li>Using leg muscles frequently or for extended periods</li>\n\t<li>Using back muscles frequently or for extended periods</li>\n</ul>\n\n<p><strong>PERCENTAGE OF WORK TIME (34-66%)</strong></p>\n\n<ul>\n\t<li>Twisting</li>\n\t<li>Lifting/Carrying</li>\n\t<li>Pushing/Pulling</li>\n\t<li>Bending/Stooping</li>\n</ul>\n\n<p><strong>PERCENTAGE OF WORK TIME (67-100%)</strong></p>\n\n<ul>\n\t<li>Standing/Walking</li>\n\t<li>Using arm muscles frequently or for extended periods</li>\n</ul>\n\n<p><strong>LIFTING REQUIREMENTS - individuals in clinical care positions are required to lift a trainee/client without assistance. (1-33%)</strong></p>\n\n<ul>\n\t<li>21 - 30 Pounds</li>\n\t<li>31 - 40 Pounds</li>\n\t<li>41 - 50 Pounds</li>\n\t<li>51 - Pounds or more</li>\n</ul>\n\n<p><strong>LIFTING REQUIREMENTS - individuals in clinical care positions are required to lift a trainee/client without assistance. (34-66%)</strong></p>\n\n<ul>\n\t<li>11 - 20 Pounds</li>\n</ul>\n\n<p><strong>LIFTING REQUIREMENTS - individuals in clinical care positions are required to lift a trainee/client without assistance. (67-100%)</strong></p>\n\n<ul>\n\t<li>2 - 10 Pounds</li>\n</ul>\n\n<p><strong>DOES THIS JOB REQUIRE? (1-33%)</strong></p>\n\n<ul>\n\t<li>Working outdoors</li>\n\t<li>Working near radiation sources</li>\n\t<li>Potential exposure to communicable diseases</li>\n\t<li>Working with hazardous waste materials</li>\n\t<li>Utilizing essential upgraded or adaptive equipment as industry standards require</li>\n\t<li>Operating vehicle</li>\n</ul>\n\n<p><strong>DOES THIS JOB REQUIRE? (34-66%)</strong></p>\n\n<ul>\n\t<li>Working with or near chemicals</li>\n</ul>\n\n<p><strong>DOES THIS JOB REQUIRE? (67-100%)</strong></p>\n\n<ul>\n\t<li>Working in hot, cold, wet surrounds</li>\n\t<li>Using hand tools</li>\n\t<li>Potential for cuts and bruises</li>\n</ul>\n\n<p><strong>EXCHANGE OF IDEAS (67-100%)</strong></p>\n\n<ul>\n\t<li>Ability to express or exchange ideas</li>\n\t<li>Ability to understand communication of others with or without adaptive devices.</li>\n\t<li>Obtaining impressions through the eyes of the shape, size, distance, motion, color or other characteristics of objects with or without adaptive devices. The major visual functions are:\n\t<ul>\n\t\t<li>Acuity, far - clarity of vision at 20 feet or more.</li>\n\t\t<li>Acuity, near - clarity of vision at 20 inches or less.</li>\n\t\t<li>Depth perception - three-dimensional vision. The ability to judge distance and space relationships so as to see objects where and as they actually are they actually are.</li>\n\t\t<li>Field of vision - the area that can be seen up and down or to the right or left while the eyes are fixed on a given point.</li>\n\t\t<li>Accommodation - adjustment of the lens of the eye to bring an object into sharp focus. This item is especially important when doing near-point work at varying distances from the eye.</li>\n\t\t<li>Color vision - the ability to identify and distinguish colors.</li>\n\t</ul>\n\t</li>\n\t<li>Regular Attendance</li>\n\t<li>Punctuality</li>\n\t<li>Ability to do Math</li>\n\t<li>Literate</li>\n</ul>",
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    "legalRevisionDate": {
      "date": "2022-11-11T12:45:41.000Z",
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    "primaryPhoneCountry": "US",
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