Job Description

Molokai General Hospital (MGH) is a 15-bed rural health care facility with a Critical Access Hospital designation.  We are a 2023 Top 20 Critical Access Hospital as determined by the Chartis Center for Rural Health for Best Practice in Quality.

We provide the only emergency room for the residents and visitors on the island of Molokai.  Molokai General Hospital is an affiliate of The Queen’s Health System since 1987.  The Queen’s Health System ‘ohana includes over 8000 employees and more than 1400 physicians with 1,000 specialists statewide.

Molokai General Hospital provides acute care, inpatient hospice, skilled nursing, and low-risk obstetrical services.  We also offer primary care in a rural health clinic, chemotherapy, limited specialty procedures, diabetes management, family planning, physical therapy (including aquatic therapy), veteran’s services and chronic disease navigation services.

Molokai General Hospital is committed to providing being a best place to work and practice.  The ideal candidate will embody the spirit of aloha to work together with our organization and community to fulfill the intent of our founders, Queen Emma and King Kamehameha IV, to provide in perpetuity quality health care services to improve the well-being of Native Hawaiians and all of the people of Hawai‘i.

Molokai General Hospital is looking for a Call -In Cook.  Responsibilities include, but are not limited to, preparation, portioning, and distribution of foods for inpatient and cafeteria services. 

I.             JOB SUMMARY/RESPONSIBILITIES
Responsible to the Dietary Services Supervisor and under the supervision of the First Cook.  Performs a variety of duties pertaining to preparation, portioning, and distribution of foods for inpatient and cafeteria services. 

II.            TYPICAL PHYSICAL DEMANDS 
Essential functions- Essential: Seeing, hearing, standing, walking, stooping/bending, squatting, finger dexterity, lifting weight of up to 50 pounds, pushing/pulling weight of up to 200 pounds, reaching above shoulder.   
Continuous: Seeing, hearing, speaking, standing, walking, stooping/bending, kneeling, twisting body, finger dexterity, carrying weight of up to 20 pounds, repetitive arm/hand motions, frequent gripping of an object.     Operates slicer, food processor, rice cooker, microwave, oven, and dishwasher.  

III.           TYPICAL WORKING CONDITIONS
Both inside and outside environmental conditions, extreme heat and cold (temperature duration), noise and/or vibration, hazardous physical conditions, atmospheric conditions which affect the respiratory system or skin.  Other and/or specific physical demands, machines, tools, equipment, working conditions, etc., required in area of assignment. 
   
IV.          MINIMUM QUALIFICATIONS
A.            Education/Certification and Licensure:
1.  High school graduate or the equivalent, with Home Economics course in cooking or its equivalent preferred.         

B.             Experience: 
1.  Ability to read, write, speak and understand English effectively.
2.  Knowledge of basic principles of quantity food preparation, ability to adjust recipes and follow directions, ability to plan work. 
3.  One year experience as a cook in an institution or restaurant is preferred.
4.  Able to learn how to operate and clean all equipment properly in the kitchen (e.g. food processor, blender, meat cutter, convection oven, deep fryer, etc.).
5.  Able to lift and store heavy food and non-food items.
6.  Able to stand on feet throughout entire shift.

Equal Opportunity Employer / Disability / Vet