• Cook III - Dietary (Full-Time, 40, Varied Shifts)

    Queen's Health System (Honolulu, HI)


    RESPONSIBILITIES

    I. JOB SUMMARY/RESPONSIBILITIES

     

    Performs a variety of duties involving the preparation and production of quick cooking food items in quantity, or on an as ordered basis according to prescribed instructions.

     

    II. TYPICAL PHYSICAL DEMANDS

     

    Essential: standing, walking, stooping/bending, twisting body, finger dexterity, seeing, speaking; lifting and carrying usual weight of 50 pounds up to 150 pounds; reaching above, at and below shoulder level, repetitive arm/hand motions, frequent gripping of an object. Continuous: hearing. Occasional: kneeling, squatting. Operates and uses slicer, french fryer, steamer, oven, warmers, grills, knives, wire whips, spatulas, tongs and ladles.

     

    III. TYPICAL WORKING CONDITIONS

     

    Not substantially subjected to adverse environmental conditions. Exposed to heat from cooking equipment and cold temperatures from freezer/refrigerator. Subjected to noise/vibration from food equipment. Exposure to electrical current from equipments and cleaning chemicals/detergents; odors/vapors from cooked foods.

     

    IV. MINIMUM QUALIFICATIONS

    A. Education/Certification and Licensure:

    1.High school diploma or equivalent education.

    2.Formal training as a cook or vocational training in basic institutional food preparation and production desirable.

    B. Experience:

    1.One year experience as a short-order cook or training as a cook required.

     

    Equal Opportunity Employer/Disability/Vet