Primary Responsibilities

Under the general supervision of the Morrison Contract Manager, performs a variety of tasks and operations to prepare, cook and serve food items for both the patient and public meal service. Tasks include, but are not limited to, preparation of entrée, desserts, meat roasting, equipment and area cleaning as well as sanitizing after use.

As a member of the healthcare industry, Wahiawa General Hospital is committed to excellent customer service to our residents and patients, their families, vendors, to one another, and the general public. Our priority is to fulfill the Hospital's Mission, Vision and Aloha Values at all times and in all situations.

OUR MISSION
Meet the healthcare needs and exceed the expectations of our patients and customers…

· by partnering with other community organizations to address the medical care and well-being of the communities of Central Oahu and the North Shore;

· by using the total teamwork/quality-first concepts;

· by implementing cost effective operational solutions; and

· by addressing the emerging healthcare needs of the people we serve.

OUR VISION
Recognized for delivering high-quality healthcare service at every level of the organization…

· to be the healthcare provider of choice for the people of Central Oahu and the North Shore;

· to provide high-quality healthcare services, close to home;

· to be the workplace of choice for our employees and medical providers;

· while confronting whatever challenges the future brings.

OUR ALOHA VALUES

A*Attention ‘*Imi Ola The value of mission and vision; to seek the best

L*Loyalty Ho‘*omau The value of perseverance; to persist, to continue, to perpetuate; never give up

O Ohana Kakou The value of communication; speak the language of “we”

H Honor Ho‘ohanohano To honor the dignity of others; cultivate respectfulness and respect all others

AAppreciation Mahalo Being thankful and grateful for all things

Essential Functions

1. Work effectively as a team member in the delivery of care. Maintain good working relations with all staff and other hospital employees through appropriate communication.

2. Review menus and production sheets to assemble required foods.

3. Follow standardized recipes, established policies and procedures, standards and practices in food production.

4. Prepare and cook all entrees.

5. Alert manager to problems and needs concerning equipment and food supplies.

6. Detect and report spoiled or unattractive food and other unusual conditions. May recommend corrective action.

7. Ensure food is distributed to all serving units on time and at proper temperatures.

8. Prepare special diets and requests for patients as directed.

Other Functions/Duties

1. Follow hospital’s Corporate Compliance Program policies.

2. Comply with hospital and departmental work rules and policies.

3. Maintain annual hospital requirements including PPD

4. Maintain a safe environment for patients and co-workers.

5. Participate in care and maintenance of work areas and equipment.

6. Maintain regular attendance and punctuality.

7. Perform other related duties as assigned.

Minimum Qualification Requirements:

Knowledge/Skills/Abilities (KSAs):

1. Ability to read, write, speak, and understand English, both verbal and written.

2. Good communication and organizational skills with the ability to handle multiple tasks with minimal supervision.

3. Possess the KSAs necessary to operate various computer software programs.

4. Possess the KSAs necessary to plan and provide care appropriate to the age and special needs of patients served.

5. Employment is subject to being completely vaccinated or having a WGH approved COVID-19 Vaccine Exemption prior to providing services for the facility.

Education/Licensure and Certification:

1. High school graduate or equivalent preferred.

2. Successful completion of food preparation or kitchen sanitation class from an accredited vocational school preferred.

3. Graduate of accredited school in the culinary arts field preferred.

Experience:

1. Three (3) years cooking experience in hospital, restaurant or other institutional setting.

Working Conditions:

1. Air conditioned, well lighted environment.

2. Moves throughout the kitchen.

3. Exposure to noise, hazards, odors, temperatures of kitchen operation.

4. Exposure to infectious and contagious diseases; body fluids and wastes; blood borne pathogens.

5. Subject to frequent interruptions.

6. May work beyond normal working hours.

7. Interacts with other departments and personnel and outside contacts.

Equipment Use

1. Use of various kitchen equipment.

2. Use of various electronic equipment such as time clock, computer for standardized training, etc.

3. Use of Protective Personal Equipment as appropriate.

Mental and Physical Demands

1. Ability to lift/carry or push/pull up to 25-30 pounds, or more with assistive devices.

2. Position involves reaching, sitting, standing and walking; lifting, carrying, pushing, and pulling.

Experience level:

• 3 years

Restaurant type:

• Café

Shift:

• 8 hour shift

Education:

• High school or equivalent (Preferred)

Experience:

• Cooking: 3 years (Preferred)

Work Location: One location

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