Cook II

HI:

Kauai:

Kapaa:

Samuel Mahelona Mem Hosp | Service and Maintenance Workers | Permanent/Part-time

34,068 USD per year

Posted a month ago

LOCATION :

SAMUEL MAHELONA MEM HOSP | Meals on Wheels

POSITION STATUS : 0.50 | Permanent

SALARY RANGE : BU01 | BC08

SALARY RATE: $34,068.00 (Annual Salary) based on the FTE

JOB DUTIES :
This is a regional position located in the Meals on Wheels (MOW) department of the Hawai'i Health Systems Corporation (HHSC) Kaua'i Region, a public benefit corporation of the State of Hawai'i. The HHSC Kaua'i Region encompasses Kaua'i Veterans Memorial Hospital (KVMH) and Samuel Mahelona Memorial Hospital (SMMH), both designated as critical access hospitals (CAH), as well as the Kaua'i Region Clinics and its affiliated entities.

In collaboration with the Nutritional Services department, the MOW department provides essential nutrition and companionship to homebound individuals by delivering freshly prepared meals directly to their residences. This department actively assesses clients' dietary needs, ensuring meals are tailored to specific health requirements. In addition to meal delivery, the program fosters community engagement, playing a vital role in enhancing recipients' quality of life through regular social interactions.

The initiative collaborates with local organizations to promote food security and raise awareness about the importance of nutrition among vulnerable populations.

The Cook II performs cooking activities at a cooking station in a large kitchen or assumes responsibility for all cooking activities in a small kitchen. This role may involve supervising kitchen and cook helpers and performing other related duties as assigned. The position requires availability for all shifts, including weekends and holidays.

The position reports to the Cook III (Catering Services Supervisor), position number 59868, or its designee.

THE MINIMUM QUALIFICATION REQUIREMENTS ARE:
Applicants must meet all of the following requirements. Please note that unless specifically indicated, the required education and experiences may not be gained concurrently. In addition, qualifying work experiences are based on a 40-hour work week.

EDUCATION:

A High school diploma or the equivalency is preferred.

GENERAL

EXPERIENCE:

Two (2) years of progressively responsible experience, demonstrating knowledge and skill to perform general quantity cooking duties. Quantity cooking is defined as experience in the daily preparation of meals in a restaurant, hospital, school, correctional facility, or other large institution. Experience of this kind is gained as a cook in a kitchen where large-scale cooking operations are performed and a large number of meals are served daily.

Experience must demonstrate knowledge of and ability to independently prepare various types of foods using various cooking methods (e.g., cooking meats, fish, and poultry by processes such as roasting, baking, broiling, and/or frying). Relevant substitutions may be considered.

CERTIFICATION:
None required.

LICENSURE: A current, valid State of Hawai'i motor vehicle operator’s license type #3 is preferred.

DESIRED

SKILLS:

• KNOWLEDGE OF:
  Quantity cookery; use and care of cooking utensils and equipment; kitchen safety and sanitation requirements; methods of handling and storing foods; personal hygiene.
• ABILITY TO:
  Instruct and supervise others in cooking activities; estimate amounts of raw foods necessary to meet menu requirements; plan cooking schedules to meet scheduled meal times; establish and maintain cooperative working relationships with others; tolerate kitchen heat; perform menu planning and food purchasing as required; perform heavy lifting, moving, and carrying typical of the class; work independently and complete all job assignments daily.

NON-QUALIFYING

EXPERIENCE:

Experience which is limited to serving good, cleaning kitchen areas, washing dishes; or experience limited to only one phase of cooking such as fry-cooking or baking, or to other kinds of work that do not afford the opportunity to acquire the knowledge and skills of quantity cooking will not be accepted as qualifying for the General Experience requirement.

SUBSTITUTION OF EDUCATION FOR

EXPERIENCE:

1. An Associate in Science degree, from an accredited college in culinary arts, food service management, or comparable major, which demonstrated knowledge of quantity cooking, may be substituted for two (2) years of General Experience.

2. A Certificate of Achievement (at least 30 semester credit hours) from an…