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

    Queen's Health System (Honolulu, HI)


    RESPONSIBILITIES

    The Patient Services/Dietary department at Queen’s Medical Center provides food and beverage services to both patients and catering groups. We cook, present and deliver meals direct to patient rooms in all parts of the hospital and provide catering services for department and outside groups visiting Queens. Shifts range from 6 to 8 hours. We are looking for team members who understand how great customer service and nutritious food can affect the recovery patients.

     

    We are recruiting and willing to train for all positions and roles that include responsibilities such as preparing and cooking food, plating meals according to specific diets, delivery of meals and support utility positions.

     

    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