Cook - Institution jobs in Hawaii

As part of the management team for the Dietary department, the Institution Food Services Manager II is responsible for overseeing dietary programs and overseeing staff, which may include dietary aides, hospital room service attendants, cooks and kitchen helpers.  

MINIMUM QUALIFICATIONS: To qualify, you must meet all of the following requirements. Please note that unless specifically indicated, the required education and experiences are credited based on a 40-hour workweek.

Education: High School graduate preferred.

Experience Requirements:
Quantity Cooking Experience: Three (3) years of responsible quantity cooking experience.  Quantity cooking is defined as experience in the daily preparation and serving of meals in a restaurant, hospital, school, institution, etc.  Experience of this kind may be gained as a cook or cook helper in a kitchen where large scale cooking operations are performed and a large number of meals are served daily.  This experience must have included performance of several of the following tasks:  Checking menus and gathering sufficient raw foods for cooking purposes; estimating preparation time and starting cooking operations to meet scheduled serving times; preparing various foods such as vegetables, soups, starches, meats, gravies, breads, and desserts; cleaning and maintaining tools, equipment and work areas; storage of perishable and non-perishable foods.  The experience may have also involved assisting in planning menus, keeping fiscal records, and purchasing foods and supplies.

Food Services Management Experience:  One (1) year of responsible food service management experience which demonstrated a good working knowledge of the general operation of a large scale cooking facility preparing and serving a large number of meals daily.  The experience must have included participation in menu planning (including participation in developing the master menu and determining the daily menu); food and supply purchasing; quantity cooking; fiscal record keeping and supervision of kitchen assistants, including cooks.  Experience in food service management may be gained in commercial ventures such as restaurants, hotels, airline food services, as well as schools, hospitals and correctional institutions.

Substitutions Allowed:
Substitution of Training for Experience:

(1) Successful completion of a one (1) year course in a cooking curriculum in a technical school or community college which included training in nutrition, menu planning and quantity cooking may be substituted for one (1) year of Quantity Cooking experience.

(2) Successful completion of a two (2) year course in a food service management or institution cafeteria management curriculum which included training in nutrition, menu planning, quantity cooking, and such courses as storeroom operations, purchasing and cost control, and food services management may be substituted for a maximum of two (2) years of Quantity Cooking experience or one and a half (1-1/2) years of Quantity Cooking experience and a maximum of six (6) months of Food Service Management experience. In any case education may not substitute for more than six (6) months of Food Service Management experience.
 

As the Big Island’s leading providers of inpatient and outpatient care, the East Hawaii Region of Hawai`i Health Systems Corporation (HHSC), consisting of Hilo Medical Center, Hale Ho′ola Hamakua, Ka′u Hospital, and the Yukio Okutsu State Veterans Home, delivers a full range of services and programs. Our three hospitals include 290 beds and over 1,700 employees. Our medical staff is comprised of 250 physicians, physician assistants and Advanced Practice Registered Nurses, representing 33 specialties. East Hawaii Health is our network of clinics offering primary and specialty care. Hilo Medical Center functions as a Level III Trauma Center, which includes the second busiest emergency room in the state, providing 24-hour care and serving more than 50,000 patients annually. Hale Ho′ola Hamakua and Ka′u Hospital are designated as Critical Access Hospitals. To learn more about the East Hawaii Region, please watch our Video Yearbook or visit www.hilomedicalcenter.org, www.halehoolahamakua.org or www.kauhospital.org.

• 13 paid holidays each year (104 hours); 14 (112 hours) during election years*
• 21 paid vacation days (168 hours) per year*
• 21 paid sick days (168 hours) per year*
• Medical, dental, vision, and prescription plans
• Employee Assistance Program
• Participation in the State of Hawaii’s retirement system
• Potential eligibility for various student loan repayment & scholarship programs

* Rates listed for paid holidays, vacation and sick days are for 1.0 Full Time Equivalent (FTE) positions assigned to 8 hour shifts. Accruals for these benefits are otherwise prorated based on FTE.

Offers of employment will be contingent on successfully passing a pre-employment examination, which includes drug screen and other regulatory medical requirements such as, but not limited to, a tuberculosis (TB) screen.  The cost for drug screening and blood draw for QuantiFERON and Titers, shall be borne by the Hawaii Health Systems Corporation.

As part of the recruiting process for this position, external applicants (job applicants NOT employed by HHSC’s East Hawaii Region) are required to complete pre-employment assessments shortly after application submission. If you are not an employee of the East Hawaii Region of HHSC, you will receive an email containing assessment instructions. We ask that you complete the assessments within two days of receipt of the request. 

The East Hawaii Region of Hawaii Health Systems Corporation (Hilo Medical Center, Hale Ho’ola Hamakua and Ka’u Hospital) is a drug free workplace and an Equal Opportunity Employer.

Must be available to work shifts, weekends and holidays as necessary based on hospital operations. Services are provided 24/7.