Cook I

Kaiser Permanente; Honolulu (HI); On-site; USD 30,000 - 36,000; Full time

Job summary

Kaiser in Honolulu, Hawaii is seeking a Cook I to prepare and cook foods for patients, guests, cafeteria and catering services. You will follow recipes, prepare large quantities, and ensure food safety and quality in a hospital setting.

The role requires a high school diploma with vocational training and at least 3 years of related cooking experience, plus ServSafe certification. Work involves planning menus and coordinating with production teams.

Qualifications

• Three (3) years of hospital, institutional, or restaurant cooking experience.
• High school diploma with post high school vocational training in basic institutional food preparation.
• ServSafe Food Handler Program Certificate.
• Ability to follow and modify recipes for quantity and taste, operate standard foodservice equipment.

Responsibilities

• Prepares and cooks in large quantities for patients, guests, cafeteria and catering.
• Coordinates room service trayline to ensure proper items are available.
• Participates in recipe development and communicates with staff.
• Follows recipes to prepare and cook food items.
• Modifies recipes for different quantities and special diets.
• Ensures proper quality and appearance of products per standards.
• Performs opening/closing of cooks and production area; monitors food safety.
• Maintains sanitation and HACCP logs; keeps work areas organized.
• Instructs staff on equipment use and safety; mentors new employees.
• Participates in programs to improve service and productivity.

Skills

Food safety

Recipe modification

Equipment operation

Teamwork

Decision making

Planning

Problem solving

Oral communication

Customer service

Adaptability

Education

High school diploma with vocational training in basic institutional food preparation

Associates degree in healthcare food preparation

Job description

Job Summary:

Under direct and indirect supervision, prepares a variety of foods for all areas of dining services including patient, guest, cafeteria, and catering to ensure high customer satisfaction. Assures high quality of foods produced and served. Assures compliance with food safety and sanitation procedures. Assists in the planning of menus and in the purchasing of staples.

Essential Responsibilities:

• Prepares and cooks, in large quantities, food for service to patients, guests, cafeteria and catering including scratch cooking from basic ingredients, garnished in an attractive manner.
• Coordinates room service trayline to ensure sufficient and proper food items are available during meal service.
• Participates in recipe development. Communicates to appropriate staff in an effective and team like manner.
• Follows recipes to prepare and cook food items.
• Modifies or converts recipes for different quantities, special diets, and other needs as directed by manager.
• Ensures proper quality and appearance of product according to established standards.
• Performs opening/closing of cooks and production area including daily equipment check and temperature monitoring. Contacts maintenance as needed and follows up to ensure proper food safety.
• Adheres to proper food handling, sanitation, and safety procedures per regulatory standards. Maintains appropriate temperature, adheres to appropriate dating, labeling and rotation of all food items.
• Documents Hazard Analysis Critical Control Point (HACCP) logs on a routine basis.
• Maintains organized food production area(s) for efficiency and cleanliness while maintaining an effective workflow.
• Coordinates food orders with the production team and assists the Food Service Aides as required which may include, but not limited to, checking incoming orders for quality, temperature and quantity.
• Stores leftovers according to established standards. Plan and utilize leftovers appropriately to minimize waste.
• Orders food supplies for cafeteria. Submits order to supervisor. Maintains food inventory.
• Receives, checks, and signs for foodstuff and/or issuing. Assist with proper stock rotation of food supplies.
• Ensures hot food availability. Monitors food availability during cafeteria service hours, adjusts accordingly.
• Plans for daily, holiday and theme menus in collaboration with supervisor.
• Ensures smooth operation of cafeteria services during absence of supervisor.
• Responsible for inventory of all food and supply items as assigned.
• Maintains cleanliness and sanitation of equipment, food storage and work areas.
• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing as needed.
• Listens to customer complaints and suggestions. Facilitates improvement of service and food quality. Resolves complaints. Implements suggestions within parameter of position. Refers more complex concerns to supervisor.
• Instructs personnel in use and safety requirements of equipment as well as the cleaning/sanitation methods. Provides efficient and effective methods of maintaining work area. Assists with orienting new employees to their work area.
• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

Basic Qualifications:

Experience

• Three (3) years of hospital, institutional, or restaurant cooking experience to include food preparation.

Education

• High school diploma with post high school vocational training in basic institutional food preparation and cooking or equivalent combination of education (lesser) and experience may be considered in lieu of requirements.

License, Certification, Registration

• ServSafe Food Handler Program Certificate

Additional Requirements:

• Demonstrated knowledge of and skill in ability to follow and modify recipes for quantity and taste, ability to safely and effectively operate standard foodservice equipment, adaptability, decision making, customer service, oral communication, planning, problem solving, teamwork.

Preferred Qualifications:

• Associates degree in institutional food preparation with emphasis in healthcare.

COMPANY: KAISER

TITLE: Cook I

LOCATION: Honolulu, Hawaii

REQNUMBER: 1438882

External hires must pass a background check/drug screen. Qualified applicants with arrest and/or conviction records will be considered for employment in a manner consistent with Federal, state and local laws, including but not limited to the San Francisco Fair Chance Ordinance. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, protected veteran, or disability status.